How to Make a String of Edible Christmas Lights
This colorful treat gives new meaning to "eating light."
Deck your holiday table with edible Christmas lights! Blogger Beth Klosterboer of hungryhappenings.com came up with the bright idea: You just form cookie balls (made from crushed Oreos and cream cheese) into the shape of bulbs, then cover them in melted candy melts and coarse sugar. The finishing touch: silver bases made of Tootsie Rolls and coated with luster dust, and a wire of licorice lace! Follow our step-by-step guide and make your own!
Get the Recipe: Cookie Ball Christmas Lights
Step One
Grind the cookies in a food processor, then add the cream cheese and pulse until the mixture comes together. Transfer to a bowl, cover and chill until firm, at least 30 minutes.
Step Two
Scoop the cookie mixture into 36 balls; form each into a bulb shape with your hands. Place on a parchment-lined baking sheet and freeze 10 minutes.
Step Three
Melt the red candy melts in the microwave as the label directs. Remove 9 cookie bulbs from the freezer and insert a toothpick or skewer into the wide ends. Fill a small bowl with red sugar.
Step Four
Dip a bulb in the red candy melts, leaving just a small circle around the toothpick uncovered. Let the excess drip off.
Step Five
Working quickly, sprinkle red sugar over the whole bulb. Set on a clean parchment-lined baking sheet. Coat the other 8 bulbs with red candy melts and red sugar.
Step Six
Repeat with the other colors, making 9 bulbs in each color. Let all the bulbs set at room temperature for at least 20 minutes, then remove the toothpicks.
Step Seven
Unwrap the Tootsie Rolls; cut them in half crosswise. Use a paring knife to create ridges in each piece to look like the base of a bulb.
Step Eight
Using some melted candy melts, attach a Tootsie Roll half to the uncovered end of each bulb. Let dry for about 10 minutes.
Step Nine
Brush the Tootsie Rolls with silver luster dust. Attach the bulbs to licorice laces with more melted candy melts, if desired.
Credits:
Introduction text written by Carol Lee for Food Network Magazine.
All Photographs by Ryan Liebe.
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