Here at last is the final installment of 5 Easter Candies in 5 Days before we send you off with a sweet adieu for the weekend. It's worth keeping in mind that these treats can be made any time of year. In fact, the darling flowers and bunnies from "The Ultimate Candy Book" shown above are actually found in the "Halloween Candy" section, but are the "Easter" variation. Confusing, we know ... but deliciously confusing. It strangely makes sense because the taste of these pretty blooms will remind you instantly of an autumnal treat -- candy corns.

Regardless, the treats are delish, and this recipe makes a firm sugary mixture that can be molded into nearly any pastel configuration for the Easter basket or springtime candy bowl. Press it into molds for an assortment of cute bunnies and chicks for a perfect family afternoon project. The candies come together much like fondant truffles, but this recipe doesn't take a lot of fuss, just a little help. Four or six hands are better than two, so get some kids, get cookin' and have fun!
Easter Candy
The Ultimate Candy Book

Ingredients
2 1/2 cups confectioner's sugar
1/3 cup nonfat dry milk
1/2 tsp salt
1 cup granulated sugar
2/3 cup light corn syrup
6 tbsp unsalted butter
2 tsp vanilla
4-5 drops food coloring

• Combine confectioner's sugar, milk and salt in a bowl. Mix well and set aside.
• In a large, heavy saucepan over medium heat, combine granulated sugar, corn syrup and butter. Stir until the butter melts and sugar is completely dissolved. Raise the heat to high and boil for 5 minutes, stirring constantly.
• Remove pan from heat, stir in vanilla and food coloring and add dry ingredients. Stir with a wooden spoon until the mixture forms a ball.
• When cool enough to handle, turn ball on counter and knead until it has the consistency of firm cookie dough.
• Shape the candy: Roll to desired thickness and use cookie cutters, break off small pieces and press into candy molds or mold shapes by hand.

Extra Tips:

Once the candy is firm and you begin working it, it'll dry out quite fast, which is why another pair of hands will be really, well, handy.

If you want to make pastel candy corn, refrain from adding the food coloring to the liquid. Instead, add the dry ingredients, stir into a ball, and then divide that ball into three, and knead food coloring into two of them. As this recipe explains, then roll each ball into a long rope, press them together, and cut into triangular shapes.

To switch up your Easter Candy flavor, add any extract or flavored oil. Or, a mixture of the two. But beware: When using oil, definitely dial back the amount because its flavor is super-potent. The candies pictured use a mixture of vanilla extract and strawberry oil.

If you have a hard time getting the candies out of the molds, pop them in the freezer for a few minutes and then gently work the plastic until the candy pops out.

Our week of candy making has come to a close. We hope it's inspired you to grab some sugar and get creative in the kitchen. Check out the gallery below and have a very happy (and sugary) weekend!