Crispy Marshmallow Ghosts
1/3 c Butter
6 c Miniature marshmallows
1 ts Vanilla
8 c Crispy rice cereal
2 oz Semisweet chocolate, chopped
1 c Granulated sugar
3 tb Water
1 Egg white
pinch Cream of tartar
1/2 ts Vanilla
In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until stiff glossy peaks form. fold in vanilla. Cover and refrigerate for 1 hour or until thickened. Can be stored up to 3 days. Makes 2 cups.
In Saucepan, melt butter over medium heat; stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl; stir in cereal until coated. Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes or until firm.
Spread with Pallor Icing; let stand for about 30 minutes or until set. In top of double boiler over hot (not boiling) water, melt chocolate; pipe onto ghosts to make faces. Ghosts can be refrigerated in airtight container for up to 3 days. Decorate by drawing faces with chocolate, or use candies and licorice strings. Yield: 14 ghosts
Variation: Jack-O-Lanterns: Add orange food coloring with vanilla; shape into 1-1/2 inch balls. Create face with currants, red fruit leather, and licorice shoestrings and twists.Source: Canadian Living magazine
1/2 c Peanut butter
12 oz Marshmallows
4 drops Green food coloring
4 c Rice krispies; cheerios or cornflakes
Heat peanut butter with marshmallows in a large saucepan over low heat until melted. Add green food coloring and mix in. Pour in cereal and stir quickly. Spray 8" pan with pam then pour contents into pan. Allow to cool in fridge, then cut into long thin strips, about 1" x 4". Cut each raisin in half and stick on one end of each strip to make the lizard's eyes.
3 cups white sugar
1/2 cup white corn syrup
1/2 cup water
8 cinnamon red hot candies
1 teaspoon red food coloring
Insert a wooden craft stick into the bottom of each apple. Butter a baking sheet and set aside. Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candies and food coloring until just mixed. Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely
INGREDIENTS FOR 6 SERVINGS
8 cups Popped Popcorn
1/2 cup Corn syrup
1/2 cup Light Molasses
3/4 cup Butter
1/2 teaspoon Salt
Cook 1/2 cup light molasses with 1/2 cup corn syrup until your candy thermometer reaches hard crack stage, about 270 degrees. Stir in butter and salt. (I only let my thermometer get to 250, it was starting to burn so temp may vary due to climate and altitude). Have the popcorn popped and in a bowl. Slowly pour in the mixture over the popcorn and stir with a wooden spoon. Coat all the popcorn. Now the fun part, butter up your hands!
Wait until the mixture cools a bit so you don't burn your hands. It will be very hot when you pour it in, take some time to mix it all up well to let it cool a bit. Butter your hands lightly and shape the popcorn into balls. Make them the size you want. Set them on wax paper and let them harden.
SERVING & STORAGE
Just in case you have some left over, wrap the ones you don't eat with wax paper. And if you are handing these out as treats, wrap them as well. If you want the kids to eat them at the door, just set them on a plate and watch them disappear!
Caramel Covered Apples
MAKES 5 CARAMEL APPLES
40 - Caramel cubes (I prefer the Borden Brand)
5 - Apples (I like Macintosh apples)
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper Halloween
Wash and dry the apples thoroughly. Remove stems and Insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat, melt the caramels with the water, stirring constantly until smooth. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper. recipes
STORAGE & SERVING
Store your caramel covered apples in the refrigerator. Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes.
Green Chocolate Slimedoo
2 cups heavy cream
2 ounces sugar
2 ounces butter
2 pounds white chocolate
6 to 12 drops green food coloring
2 bags pretzels
Strawberries, bananas, pineapples, apples for dipping
Candy corn and Halloween shaped sprinkles
Make a ganache. In a non-reactive double boiler set over medium-low heat, bring the cream, sugar, and butter to a boil. Meanwhile, chop the chocolate into small chunks - a serrated knife works best for this. Add the chocolate chunks to the cream mixture in the double boiler, whisking, until it is melted and incorporated into the cream. Finally, add the food coloring until it is the desired shade of green. Keep mixture warm in a fondue pot near the door. Set out the fruit and the pretzels for dipping with long wooden skewers next to the fondue pot. Guests can dip their pretzels or fruit into the fondue and then roll them in the candy sprinkles, if desired. From Wandas Halloween Cookbook
12 large apples
4 tablespoons butter
12 gummy worms
Preheat oven to 350 degrees. Core apples from stem end to 1/2 inch from bottom. Stuff each hole with 1 teaspoon jam and 1 teaspoon butter. Place in a pan and bake uncovered for 35-45 minutes. Remove apples let stand for 15 minutes. Set each apple in a bowl and spoon syrup from baking pan around it. Insert a gummy worm with half its body protruding. From Wandas Halloween Cookbook
4 cups semi-sweet chocolate baking chips
Melt the chocolate chips in top of double boiler. Let stand over the water until water is cool, about 10 minutes. Place wax paper on a cookie sheet. Pour chocolate into a pastry bag that is fitted with a 1/8-inch or 1/4-inch tip. Squeeze the melted chocolate onto the wax paper in the shape of spiders. (8 legs!) If the chocolate is runny it needs to be cooled a little longer. Chill the spiders for about 10 minutes. When hard, peel the spiders off the wax paper. Store on a flat surface in the refrigerator. From Wandas Halloween Cookbook
1/2 cup butter, softened
1 1/2 cups peanut butter
1 lb. icing sugar
1 tablespoon vanilla extract
12 ozs. white chocolate
Cream the butter and peanut butter together. Add the icing sugar and vanilla and blend thoroughly. Shape into small 1-inch balls. Refrigerate on waxed paper for half an hour. Melt the white chocolate (you can use a microwave for this). With a toothpick, dip the "eyeballs" into the chocolate, covering all but a small circle on the top. Let cool on waxed paper. Makes around 40 eyeballs. From Wandas Halloween Cookbook
* 3 oz lemon gelatin (can be sugar-free)
* 1 cup hot water
* 1/2 cup miniature marshmallows
* 1 cup pineapple juice
* 8 oz cream cheese (can be lowfat/Neufchatel)
* 1 cup mayonnaise (can be fat-free)
1. Dissolve lemon gelatin in 1 cup water in double boiler, add marshmallows and stir to melt. Remove from heat.
2. Add pineapple juice and cream cheese. Beat until well blended. Cool slightly. Fold in mayo. If you have a truffle candy mold or round ice cube trays, pour the mixture in the molds and leave to set in the fridge.
3. Otherwise pour into a deep ceramic dish and chill until thickened or firm enough for scooping into eyeballs.
4. Using a melon baller, scoop full balls of the mixture and set aside for decoration. To decorate, use liquid food coloring and an old detail paintbrush and get creative.
5. You will need black food coloring for the pupils. Also, if you are in a hurry, instead of painting the colored irises, you can carefully dip the ball in a small pool of food coloring to approximate the iris, but still paint on the pupils. Yields approximately 9 dozen bite-sized eyeballs From Wandas Halloween Cookbook
1 cup canned pumpkin
1 cup sugar
1 1/4 cup. flaked coconut, lightly packed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
walnuts or pecans, finely chopped
Mix the first five ingredients well in a large saucepan. Cook over medium high, stirring constantly for 15-20 minutes. It is done when it is very thick and leaves side of pan, forming a ball in the center as you stir. Turn onto a greased baking sheet. Cover loosely with foil or plastic wrap. Let cool completely. Lightly grease your hands and shape candy into balls. Roll the balls in nuts. Cover, store in refrigerator. This recipe makes about 2 1/2 dozen. Vary by stirring 1 cup crushed granola into cooked candy before cooling and shaping.
Soothsayer's Sliced Apples
8 ounces semisweet chocolate, coarsely chopped
1/4 cup pecans, finely ground
6 large, firm apples
1/2 cup sugar
1/2 cup heavy cream
1/2 cup dark corn syrup
2 tablespoons unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract
Place the chocolate in a double boiler over medium heat until it is almost melted. Remove from heat, stir, and let cool. Spread the nuts in a small bowl. Dip the apples into the chocolate and shake off excess. Then dip the apples into the nuts to coat the bottom. Set them 3 inches apart on a lightly buttered tray and refrigerate for 45 minutes. In a small pot, stir together the sugar, cream, corn syrup, butter, and salt. Cover and bring to a boil over medium heat. Cook until the mixture reaches 240, stirring occasionally. Remove pot from heat and add vanilla. Pour the hot caramel over the apples, a little at a time, letting it drip down the sides. Cool the apples but don't refrigerate them. When ready to serve, slice the apples in half and remove the cores. Cut each half into 4 slices. Makes 48 slices.
From Wandas Halloween Cookbook
24 small chocolate covered cookies
24 chocolate kisses
4 ounces milk chocolate
assorted decorations (dragees, Halloween decorations, edible gold or silver dust, superfine sugar, edible glitter)
Place the cookies on a large platter or cookie sheet. Unwrap all of the kisses. Melt the chocolate in a small heavy saucepan or microwave, stirring frequently until smooth. Dip the bottom of the kisses into the melted chocolate and place on top of the cookie to form the hat. Repeat until all of the hats are formed. To add dragees or small decors, lightly dip or brush with melted chocolate and place on the hat. To dust with sugar (will give a slightly sparkly appearance), edible silver/gold dust, or edible glitter, lightly brush the entire cookie with melted chocolate and quickly sprinkle
1 cup semisweet chocolate chips
1 teaspoon butter
24 large marshmallows
1 (6 ounce) package chow mien noodles
1 (12 ounce) package mini candy-coated chocolate pieces
In a microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside. Line a cookie sheet with wax paper. Stick 4 chow mien noodles into each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner off the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens
Classic caramel corn
14 cups popped popcorn
2 cups sugar (packed)
1 cup butter
1/2 cup light corn syrup
1 teaspoon salt
1 teaspoon baking soda
Halloween caramel corn
Combine the sugar, butter, corn syrup and salt in a saucepan and bring to a boil, stirring occasionally. Once it begins to boil, stop stirring for 5 minutes, or until mixture reaches 255 degrees on candy thermometer. (You may have to adjust according to altitude and humidity). Remove from heat and stir in baking soda. The mixture will start to foam, so stir well until blended. caramel corn While the caramel mixture is cooking, pop the pop-corn either in a hot air popper or microwave. Once you have popped the pop-corn, remove any un popped kernels. Now place the popcorn in a large (buttered) metal bowl. Pour the hot mixture over the pop-corn and toss gently with well buttered forks to distribute evenly. Halloween cookbook Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1 hour, stirring every 15 minutes. if it starts to look too golden it may be time to take it out! Oven temperatures vary not only with model but with altitude, so you'll have to adjust time accordingly. Halloween STORAGE & SERVING Remove the caramel corm from the oven and allow to cool completely. Once cool, break it into clusters, and store in a tightly covered container. For a Halloween party, serve on on a large serving tray or in decorative bowls. For treats, fill those little paper Halloween bags.
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