With graduation season in full swing, consider a handmade lei filled with delicious homemade goodies. Each lei can be customized to your grad’s favorite flavors.

This week we feature just a few recipe ideas to construct a basic candy lei.

If, however, you decide to give a metallic balloon, remember to always attach a weight to the end of the string, and be sure the string is tied securely to the balloon. This prevents loose balloons from flying into electric lines and causing a power outage.

HAWAIIAN STYLE LI HING LOLLI DROPS

Heat-resistant candy molds, or minimuffin tin

Nonstick cooking spray

2 cups sugar

1/2 cup water

1/2 cup corn syrup

1 teaspoon flavor extract (find a limited selection at local supermarkets; exotic flavors can be found at specialty food stores)

2 to 3 drops gel food coloring (in school color of choice)

32 white or red seedless li hing mui (1 per lolli drop)

Generously spray nonstick cooking spray onto candy molds or muffin tins. For stronger li hing flavor, sprinkle li hing powder, to taste, inside molds.

In medium saucepan, combine sugar, water and corn syrup. Over medium heat, stir until dissolved. Cook and stir frequently. Using candy thermometer, cook until temperature hits 300 degrees and a drop of syrup in cold water forms a brittle thread.

Immediately remove from heat and add flavor and color. Stir until color is uniform.

Pour into molds. While candy is soft, place one li hing mui into center of each mold and gently press to secure.

Cool completely; remove from mold by turning upside down and gently tapping molds or tin. Makes approximately 32 drops.

Approximate nutritional information, per serving (not including additional li hing powder): 80 calories, 0.5 g fat, 150 mg sodium, 20 g carbohydrate, 14 g sugar, no saturated fat, cholesterol, fiber or protein

BROWNED BUTTER-SPICED SUGAR COOKIES

1 cup butter

1-1/2 cups brown sugar (packed)

2 eggs

1 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon ground cardamom

1 teaspoon vanilla

1/4 teaspoon salt

2-3/4 cups all-purpose flour

Colored sugar sprinkles or royal icing in your grad’s school colors (see icing recipe below)

In small saucepan over medium, heat butter and cook 10 to 12 minutes or until butter turns light brown. Pour into large bowl and chill 30 minutes.

In large bowl with an electric mixer, beat browned butter on medium speed for 30 seconds. Add sugar and beat until combined, scraping bowl occasionally. Beat in eggs, cream of tartar, baking soda, cardamom, vanilla and salt, until combined. Cover and chill 2 hours.

Preheat oven to 375 degrees. If using colored sugar instead of icing, pour into small bowl.

Shape dough into 1-inch balls and roll in sugar to coat. If not using sugar, simply roll into balls. Place cookies 2 inches apart on ungreased cookie sheet. Bake 9 to 12 minutes or until edges are light brown.

Cool 1 to 2 minutes; transfer to wire rack. Makes about 4 dozen cookies.

Note: Dough can also be rolled out and cut with cookie cutters in festive graduation shapes.

Approximate nutritional information, per serving (without icing): 90 calories, 4 g fat, 2.5 g saturated fat, 20 mg cholesterol, 75 mg sodium, 12 g carbohydrate, no fiber, 7 g sugar, 1 g protein

Approximate nutritional information, per serving (with icing from recipe below): 110 calories, 4 g fat, 2.5 g saturated fat, 20 mg cholesterol, 80 mg sodium, 18 g carbohydrate, no fiber, 12 g sugar, 1 g protein

ROYAL ICING

2 tablespoons meringue powder

1/4 cup water

1/4 teaspoon fresh lemon juice

2-1/3 cups powdered or confectioner’s sugar

Food coloring

In medium bowl using hand-held electric mixer, beat meringue powder with water until combined. Gradually beat in sugar and lemon juice until very stiff, about 3 to 4 minutes. Add food coloring. (If making more than 1 color of icing, divide frosting accordingly and add colorings.)

If not using frosting immediately, cover with damp cloth to prevent drying.

Also, to set icing, be sure to store decorated cookies in a sealed container overnight before assembling lei.

Approximate nutritional information, per 1/2 to 3/4 tablespoon serving (not including food coloring): 25 calories, 6 g carbohydrate, 6 g sugar, no fat, cholesterol, sodium, fiber or protein

CELLOPHANE LEI

1 roll of colorless cellophane

Invisible tape

Curling ribbons in school colors, cut into 6-inch strips

Cut strips of cellophane approximately 6 by 32 inches for lolli drops and 9 by 32 inches for cookies. Place treats on cellophane evenly, leaving enough space between treats to tie curling ribbons (approximately 1-1/2 to 2 inches for drops and 2 to 3 inches for cookies).

Fold cellophane over treats and seal with tape. Tie 2-3 pieces of curling ribbon between each treat and tape ends of lei together.

Tie larger bow at end of lei and attach gift tag.

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More Hawaiian Electric Co. recipes are available at www.heco.com.