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.
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- 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.
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- 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.
Looking for more family fun? See our full schedule of holiday parades, craft ideas, tasty snacks and ideas for other festive fun in our Holiday Corner.