These edible candy chalk sticks and cookie chalkboards make a delicious and unique interactive gift! Give them to your favorite teacher, package them as favors for a party or shower, or just make them for your friends and loved ones!
The chalkboards are just made from sugar cookies topped with black fondant, and the candy chalk is made from melted candy coating. I've found that "bright white" coating produces the best results, but you can experiment with other colors as well. Once your chalkboards and chalk sticks are made, give them a try—the chalk does actually write on the chalkboard! Once you've written the perfect message, you can eat your creation, chalk included!
The quantities in this recipe are endlessly flexible. I've provided a basic recipe for a dozen chalkboards and sticks of chalk, but you can easily scale it up by figuring that each piece of chalk (approximately 3-4" long) is about .30 ounces of candy coating.
The idea for edible candy chalk was inspired by Rosie Alyea's book The Sweetapolita Bakebook.
- For the Candy Chalk:
- 4 ounces bright white candy coating (can use other colors too!)
- For the Cookie Chalkboards:
- 12 medium sugar cookies (baked and cooled)
- 2 tablespoons cocoa powder (more or less for work surface)
- 10 to 12 ounces black fondant
- 1/4 cup light corn syrup
- Optional: powdered sugar
To Make the Candy Chalk Sticks:
1. Place the candy coating in a microwave-safe bowl and microwave in 30-second increments, stirring after every 30 seconds, until melted and smooth.
2. Snip the straws into thirds so that you have 12 smaller straws the size of chalk sticks. Fold aluminum squares over the bottom of each straw, sealing it completely closed.
3. Transfer the melted coating to a disposable piping bag, or a large plastic zip-top bag.
Snip a small hole in the corner of the bag or the bottom of the piping bag.
4. Insert the bag into the top of one of the straws and gently squeeze until the straw fills with candy coating. Set it upright in a cup, and repeat with the remaining straws and coating. Refrigerate the straws for at least 20 minutes, until chilled thoroughly.
5. Use a dowel or a skewer to push the candy chalk sticks out of the straws.
To Make the Cookie Chalkboards:
1. Dust your work surface with cocoa powder. Roll out the black fondant until it is very thin, 1/8-inch thick or less. Use the same cookie cutter you used for the cookies to cut shapes out of the fondant. Re-roll and cut more as necessary, until you have one fondant plaque for each cookie.
2. Use a clean pastry brush to brush a thin layer of light corn syrup on top of a cookie. Press a fondant plaque on top, and repeat with remaining cookies.
3. You can dust the cookie chalkboards with a light dusting of powdered sugar to give it more of a realistic chalkboard texture, if you'd like. Once your cookie chalkboards are completed, you can write on them with the candy chalk! Store extras in an airtight container at room temperature for up to a week.