Chocolate or White Filigree Leaves
- Line a large baking sheet with waxed paper; set aside. In a heavy small saucepan melt chocolate- or vanilla-flavored candy coating over low heat. Using a small spoon, drizzle candy coating onto the prepared baking sheet in lacy leaf shapes. Let stand about 30 minutes or until set. To store: place leaves, on waxed paper, in single layer in an airtight container; store at room temperature up to 1 week. Makes about 16, 1 1/2- to 2-inch leaves.