Edible Candy Chalk With Cookie Chalkboards Recipe

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.