Paper Heart Candy Holder

2 Easy Valentine’s Day Crafts

Nothing says love like something handmade. Try out these two easy crafts with the kids.

Candy Holder Heart

1 card stock in white, marble, pink, or red
Ribbon or twine in white, brown, pink, or red (a different color than card stock)
Tissue paper
Hole punch


1. Fold the card stock in half and draw (or have the kids draw) a heart that’s tall as the folded card stock. Don’t worry about making it perfect—it’s our imperfections that make us who we are, too.
2. Cut out the heart from the card stock, making two (almost?) identical pieces.
3. Punch a hole every inch or so halfway up the heart from the bottom. From then on, continue punching holes on the border on only one of the hearts (this one will be on top).
4. Pull your selected ribbon up and down every hole, as if you’re sewing. Continue “sewing” the ribbon through the top heart and tie a ribbon at the center.
5. Stuff the heart with tissue paper and candy!

Candy Cane Chocolate Pop

Materials (for one lollipop)
2 candy canes (not the small variety)
¼ cup of dark chocolate morsels
½ tsp vegetable oil
1 small peppermint candy or 1 tbsp white chocolate morsels, crushed
1 paper lollipop stick or 1 wooden chopstick
Parchment paper
Baking sheet

1. Preheat the oven to 215 F. Place parchment paper on a baking sheet and arrange the two candy canes so the upper curves form a heart. You’ll have to overlap them.
2. Put the candies in the oven for 10 minutes.
3. This part will be for adults only, since the candies will be hot. Remove them from the oven and pinch the top parts so they stick.
4. You can go one of two ways here: either twist the bottom stems of each candy cane around each other so they form a stick or pinch them off entirely and press the lollipop stick or chopstick between the candies.
5. Put the dark chocolate morsels with the oil in a small glass jar or cup and heat for 30 seconds in a microwave. Stir and heat for another 30 seconds or so.
6. Pour the melted chocolate into the candy cane mold (still on the parchment paper). Sprinkle the crushed peppermint or the processed white chocolate morsels on top.
7. Refrigerate for 10 minutes. Upon removal, eat immediately or store for 3 days. (If you wait much longer than that, the chocolate will start to look veined and possibly crack.)

Bio: Maria Rainier is a freelance writer and blog junkie. She is currently a resident blogger at First in Education where she's been researching both the highest paying jobs and the lowest paying jobs on the market. In her spare time, she enjoys square-foot gardening, swimming, and avoiding her laptop.

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