Delight in the warmth and beauty of the season, with a dazzling display of edible daffodils!
Made easily from candy-coated marshmallows, bountiful blooms spring forth swiftly…
No bulbs or shovels required!
- Yellow candy melts
- Yellow sugar crystals
- Lollipop sticks
- Yellow cupcake liners
- Yellow mini-cupcake liners
- Invisible tape
- Styrofoam rectangle
- Green paper shreds (optional)
Reduce the size of marshmallows by carefully removing 1/4″ from tops with a sharp knife. Insert one lollipop stick into the uncut end of marshmallow until it reaches the top without piercing it.
Melt yellow candy wafers according to package directions. Holding lollipop stick securely, dip the entire marshmallow into liquid candy coating. Press the tip into a shallow bowl filled with yellow sugar crystals before inverting.
Use foam as a base to keep pops upright while drying. Allow coating to set up completely before adding paper decorations.
Cut a small “X” in the center of each miniature cupcake liner with the tip of a sharp paring or utility knife. Slide mini-cupcake paper up lollipop stick, cradling the marshmallow.
To create outer petals:
1.) Flatten larger yellow cupcake liners and fold in half.
2.) Fold evenly into thirds, then in half again.
3.) On the side opposite fold, begin cutting approximately 1/2″ from the top with scissors.
4.) Cut upward toward folded edge, rounding slightly. Snip a tiny amount from pointed tip to make room for the lollipop stick.
5.) Unfold cupcake liners to reveal six perfectly pointed petals.
Add paper petals to marshmallow pops by sliding them up lollipop sticks. Secure with a short piece of invisible tape.
Arrange daffodil pops in a small ceramic pot or vase filled with green paper shreds… this step is entirely optional.
Serve and enjoy!