Valentine Candy Hearts

Ingredients:

Candy Hearts:

• 1 package (7 ounces) watermelon-flavored hard candies
• 1 yard of 1/8-inch-wide satin ribbon in white or the color ofyour choice
• 3 to 3-1/2-inch heart-shaped metal cookie cutter

Icing:

• 3/4 cup confectioners' sugar
• 4 teaspoons water
• 1-3/4 teaspoons meringue powder

Directions:

1. Candy hearts: Place heart-shaped cookie cutters on a piece offoil, leaving space above the top of each cookie cutter for placingthe ribbon hanger later. Coat the foil and cutters with cookingspray.
2. Cut the satin ribbon into six 6-in. lengths. Place the ends ofone ribbon piece together to form a loop. Position the ribbon loopat the top of one cookie cutter so the ends are touching the foiland the loop drapes over the top of the cookie cutter. In the sameway, position a ribbon loop on each remaining cookie cutter. Setaside.
3. Unwrap the hard candies and place in the large resealableheavy-duty plastic bag. Crush the candies using a mallet or rollingpin. Transfer the candies to the large heavy skillet. Cook overmedium heat until melted, stirring occasionally.
4. Fill each prepared cookie cutter with the melted candy to a1/4-in. thickness, covering the ends of each ribbon loop at thesame time. Let stand for 1-2 minutes. Carefully remove the cutters.Let stand until set, about 1 hour.
5. Royal icing: In a small bowl, combine the confectioners' sugar,water and meringue powder. Beat on high speed for 6-8 minutes oruntil thickened.
6. Insert the pastry tip in one corner of pastry or plastic bagand cut a hole in the bag. Place the icing in the bag. Pipe thedesired designs or Valentine phrases on each heart. Yield: 6 candyhearts.

Editor's Note: Meringue powder is available from WiltonIndustries. Call 1-800/794-5866 or visit wilton.com.