White Chocolate Easter Basket
13" x 9 3/4" oval pan
36 4-inch candy sticks, trimmed to 3 inches in height
5 bags of Wilton white candy melts
1 c. corn syrup
Basket slats: Microwave 1 c. of candy melts in glass measuring cup
on half power for one minute. Stir/mix to distribute unmelted
particles. Continue to melt on half power at 15-second intervals and
mix until candy is fluid. Dip candy sticks into candy melts and set
on waxed paper to let dry.
Base plate: Melt 1 bag plus, remaining melts, from first bag of
candy melts. Pour melted candy into oval pan until it is 1/4" deep.
Tap pan on work surface to remove bubbles. Let rest at room
temperature for 5-10 minutes, then stand candy-coated sticks along
side of pan, pushing into candy base. Space sticks approximately 1
inch apart then refrigerate until well chilled. When completely
firm, set in freezer for 3-5 minutes to help release plate from pan.
Basket weave: Melt remaining candy melts and combine with corn
syrup, kneading it with your hands to make it soft and pliable. Roll
into ropes 1/2-inch wide. Weave rope between candy sticks, pinching
and smoothing the seams together. For the top edge, roll two ropes
3/8-inch wide and twist together. Position on top of candy sticks.
Secure with melted candy if necessary.