Candy Lei
Author: Guava Rose
A sweet alternative to flower lei.
Ingredients
Child Lei:
  • 14 pieces of candy
  • 15 pieces of curling ribbon (8″-9″ long)
  • Long strip of clear cellophane wrap (42″ long x 4″ wide)
  • 18″ piece of grosgrain or satin ribbon (3/8"-1/2" wide)
  • Clear adhesive tape
or
Adult Lei:
  • 16-18 pieces of candy
  • 17-19 pieces of curling ribbon (8″-9″ long)
  • Long strip of clear cellophane wrap (48" long x 4″ wide)
  • 18″ piece of grosgrain or satin ribbon (3/8"-1/2" wide)
  • Clear adhesive tape
For Both: (optional)
  • Additional (8"-9") curling ribbons, 6" pieces of coordinating ribbons to tie on, and/or 12″ pieces of (3/16″) satin ribbons for bows, if desired
Instructions
  1. Lay out the long strip of cellophane wrap horizontally across your work table.
  2. On the left side, fold down the top third of the cellophane wrap down, then fold up the bottom third of the cellophane wrap to cover it. Pinch the layers together about 1-1/2" from the left end and tie it with a piece of curling ribbon, securing it with a knot.
  3. Place one candy, top side down, into the opening. Be sure to cover with the top cellophane first, then the bottom cellophane as before. Pinch and tie with a piece of curling ribbon. Just tie once — after all the candies have been placed, we’ll turn it over to the front side and tie it another time. Continue this process, placing the candies and tying the ribbons, then ending with a knot. Trim off the excess cellophane wrap, leaving about 1-1/2″ at the end.
  4. **If the cellophane wrap tears at any time, be sure to use clear adhesive tape to repair it, or your lei may rip later. Even if it means you need to untie a ribbon, it’s important to repair any tears. The tear and the repair won’t be visible if you use clear tape.
  5. Turn the lei over to the front side. Gently twist any candies that need repositioning so that the nice side is facing up.
  6. Re-tie all the ribbons snugly on this side now. A full knot isn’t necessary unless the ribbon seems very loose.
  7. Curl all the pieces of ribbon, except for the ones at each end.
  8. Bring the two ends of the lei up, one end overlapping the other at the ribbon knots . Tie together twice– once with the ribbons from each end. Curl the ribbons. Once more, check and readjust any pieces if needed. For a fancier lei, tie additional ribbon curls or satin bows at each joint.
  9. Finish off the lei by tying a bow at the main joining with an 18″ piece of (3/8″ to ½ ” wide) grosgrain, satin or sheer ribbon.
Recipe by Guava Rose at https://www.guavarose.com/2013/05/candy-lei-lemon-meringue-and-strawberry-shortcake/