Select nontoxic leaves, such as bay leaves.

Melt approximately 2-oz. vanilla candy coating in a saucepan over low heat until melted (about 3 minutes). Stir until smooth. Cool slightly. Working on parchment paper, spoon a 1/8-inch-thick layer of candy coating over backs of leaves, spreading to edges.

Transfer leaves gently, by their stems, to a clean sheet of parchment paper, resting them candy coating sides up; let stand until candy coating is firm (about 10 minutes). Gently grasp each leaf at stem end, and carefully peel the leaf away from the candy coating. Store candy leaves in a cold, dry place, such as an airtight container in the freezer, up to 1 week.

As seen in  December 2013, Southern Living.

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This entry was posted on Monday, December 9th, 2013 at 2:47 pm and is filed under Florists Friends, Holidays. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.