Make It: Pineapple Syrup and Wrapping
Dress up a simple-to-make pineapple syrup in elegant, edible style with a covering of chocolate treats.
Pineapple and chocolate are a delicious duo. Start with our two-ingredient, three-step recipe for a syrup that’s a sweet finish for pancakes, ice cream and waffles. Then add a coat of hazelnut chocolates for an elegant, Island-style wrapping.
- 1 pineapple or 1 cup fresh pineapple juice
- 1 cup sugar
- Cut the pineapple and put it through a juicer, or press pieces through a fine strainer. One pineapple yields about two cups of juice.
- Boil 1 cup of juice with the sugar for two minutes.
- Remove from stove. Pour syrup into a sealable container and store in refrigerator. It will thicken as it cools.
Thank you to createdby-diane.com for the recipe.
- Ferrero Rocher chocolates. We used 48 for the syrup bottle.
- Paper or newsprint
- Hot glue gun
- Cut leaves or plastic greens for the pineapple top
- Wrap the bottle, including the neck, in paper.
- Use the hot glue to secure each foil-wrapped chocolate to its brown candy liner.
- Hot glue the secured chocolates to the paper-covered bottle, starting at the bottom.
- Stagger layers of chocolates, nestling each additional row into the chocolates below.
- Continue until the candy reaches the neck of the bottle.
- Glue the greenery to the neck. Cover it with a ribbon.
- This technique also works on your favorite alcoholic beverage or soda bottles. It will take about 48 chocolates to cover a wine bottle and about 44 for a beer or soda bottle.
- We found our plastic leaves at Ben Franklin. You can also use greens from your yard.