Sweet Red White Candy Stripe (Print Version)

A colorful display of red and white candies and sweets arranged for festive occasions.

# Components:

→ Candies

01 - 7 oz peppermint candy canes
02 - 5.3 oz red licorice twists
03 - 5.3 oz strawberry marshmallows
04 - 4.2 oz raspberry jelly beans
05 - 3.5 oz white chocolate-covered pretzels
06 - 3.5 oz red and white striped hard candies
07 - 2.8 oz red gummy bears
08 - 2.8 oz white chocolate truffles

→ Fresh Elements

09 - 5.3 oz fresh strawberries, hulled and halved
10 - 1 small bowl vanilla yogurt dip (optional)

→ Decorative & Serving

11 - Edible glitter or gold leaf (optional)
12 - Mini serving tongs or spoons

# Directions:

01 - Line a large serving board or platter with parchment paper for easy clean-up.
02 - Place peppermint candy canes in a visually appealing stripe or fan pattern along one side of the board.
03 - Arrange red licorice twists and strawberry marshmallows in alternating lines to form a striped effect.
04 - Distribute raspberry jelly beans, red gummy bears, and striped hard candies into small bowls or designated sections on the board.
05 - Scatter white chocolate-covered pretzels and truffles in clusters across the board for variety.
06 - Fill in open spaces with fresh strawberries for natural color and freshness.
07 - Place the vanilla yogurt dip in a small bowl and position it on the board for dipping.
08 - Sprinkle edible glitter or gold leaf over the board for a festive sparkle.
09 - Offer mini serving tongs or spoons to guests for easy sharing.

# Expert Advice:

01 -
  • No baking required—just arrange and impress, perfect when time vanishes and guests arrive hungry.
  • Every texture and flavor speaks for itself: chewy licorice, hard candy snap, marshmallow softness, and real fruit brightness all in one board.
  • It looks like you spent hours arranging it, but really you're just playing with candy like a kid again.
02 -
  • Add fresh strawberries as late as possible—even ten minutes ahead of time they start to bleed juice onto the white candies, which nobody wants.
  • White chocolate truffles can get sticky and soft if the room is warm; keep them slightly cool or add them last so they don't collapse into the other candies.
  • Hard candies and licorice candies separate visually because of their texture, so lean into that—don't try to make them look uniform, let their differences shine.
03 -
  • Chill your serving board in the freezer for fifteen minutes before arranging if it's warm outside—it keeps the white chocolate from melting into everything and keeps delicate candies firm.
  • Buy slightly more of each candy than you think you need because you'll absolutely nibble while arranging, and that's not just allowed, it's part of the process.
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