Monday , 18 June 2018

Kyra’s Kitchen: An Edible Gift For Father’s Day

By Kyra Effren, TSB Food Writer

Okay, so if you cannot swing it financially this year to present Dad with a new car or a new gun or a fishing rod, and it looks as if it is going to be the same old socks or a tie or underwear, make lemonade out of lemons and present your gift in a special gift box – a Candy Box.

It may look difficult to make, but bear with me, it is VERY easy and will be appreciated not only by Dad but the whole family!

Here is the step-by-step recipe: 

  • A round, lidded, plain cardboard box  [available at Michael’s and JoAnn’s]
  • 1 glue gun [look for the low heat one especially if the kids are helping]
  • Glue sticks for the gun
  • Newspaper
  • 3-4 large bags assorted WRAPPED candies [buy enough – you can always eat the leftovers].  Look for different colors and flavors.

Warning:  Do not use chocolate as it has a tendency to melt due to the summer heat!

Cooking Instructions:
Lay the newspaper down on the table or counter you will be working on.  This will catch the dripped glue.
Plug in the glue gun and wait until you see the glue beginning to glisten at the tip.  Now start the gluing process.
Leaving the lid on the box;
• Starting at the base, glue a row of candies around the bottom of the box.
• Continue gluing rows of candy up the sides of the box until you get to the lid. Create your own pattern!
• STOP when you get to the bottom of the lid. Note: The area where the lid fits over the box is left untouched – or the box will not close…. Duh!
Lift the lid off the box and glue candies all over it – starting with the sides and ending in the middle.

The glue gun will stick to everything in seconds so you do not have to wait for anything to dry.

Fill the box cavity with pretty tissue paper and then insert the gift!

Replace the lid back on the box.  Add a card and give yourself a pat on the back.

Present with pride!


Oh, and now that you have discovered the glue gun  – I predict there will be no stopping you…!  As Charlton Heston would say, ‘From these cold dead hands…”!

About the Author
McKinney resident Kyra Effren is a contributing writer for’s “Food” section.  She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking.   She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.

Kyra welcomes any and all reader comments and suggestions.  What would you like to have for dinner?

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