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White Chocolate Ribbons and Bow

White Chocolate Ribbons and Bow

This recipe goes with Chocolate-Vanilla Holiday Torte

Southern Living NOVEMBER 2001

  • Yield: Makes enough for 2 ribbons and bow


  • 6 ounces vanilla candy coating
  • 3 1/2 tablespoons light corn syrup
  • Burgundy food paste color


Melt coating in a small saucepan over low heat. Remove from heat; stir in corn syrup and desired amount of food paste. Cover; chill 1 hour.

Knead mixture until the consistency of dough. (Kneading with warm hands keeps mixture soft; letting it stand on a cool surface hardens it.)

Roll candy coating mixture out onto a cool surface to 1/8-inch thickness. Using a fluted pastry wheel, cut into 2 (17- x 2 1/2-inch) ribbons. Cut remaining mixture into 1 (13- x 2 1/2-inch) strip, 2 (4- x 2 1/2-inch) strips, 2 (3- x 2 1/2-inch) strips, and 1 (2 1/2- x 1-inch) strip.


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White Chocolate Ribbons and Bow recipe