These butterfly wings are made entirely from chocolate, and they’re surprisingly simple to create.
Makes Enough For 12 Butterflies
3 cups total (about 16 oz) candy melts in assorted colors (we used orange, pink, yellow and white; Wilton.com)
Resealable plastic bags (a very small tip of one corner snipped off each), or pastry bags fitted with small writing tips
Place 1/2 cup of each color candy melt in a separate glass bowl. Microwave the first color you’ll be using on high, stirring every 20 seconds, until just beginning to melt, 40 to 70 seconds. Stir until melted and smooth. Transfer to a resealable plastic bag or a pastry bag.
For a dotted wing: Squeeze small dots of melted candy onto the bowl of a spoon. Place the spoon on a rimmed baking sheet, with the handle resting on the rim to keep the spoon level (so the dots don’t move); let set, at least 5 minutes.
For a 4-color wing: Squeeze a small dot onto the center of the bowl of a spoon. Melt a second color candy, transfer to a bag and squeeze a larger dot of it onto the top of the spoon. Place the spoon on the baking sheet; let set. Melt a third color, transfer to a bag and squeeze to cover the center dot and nearly all of the top dot; let set.
To finish either a dotted or a 4-color wing: Melt (or remelt) desired color(s) for the wing base, transfer to a bag and squeeze on top of the designs, filling half the spoons about ¾ full to make small (bottom) wings and the rest completely for the larger (top) wings. Gently tap the spoon on the counter to remove any air bubbles and create an even surface. Place on the baking sheet; let set, at least 15 minutes.
When set, turn all the spoons over and, with your thumb on the base, gently pop the wings out. The spoons can be reused to make additional wings.