2 cup granulated sugar
2 cup corn syrup
1/3 cup cinnamon candy
1 cup water
3/4 Tsp cinnamon
1/2 Tsp vanilla
1/4 Tsp cloves
3/4 Tsp red food coloring
6 Med apples
Remove stems from apples, wash, and pat dry. Insert a wooden skewer in each apple, running through the apple from stem end to base without protruding all the way through the bottom end. Combine sugar, corn syrup, cinnamon candies, and water in medium-sized saucepan. Cook until candies dissolve, stirring constantly. Be careful not to boil. Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly. Boil mixture to 300oF using a candy thermometer without stirring. While mixture is boiling, generously prepare a baking sheet with cooking spray so it's ready ahead of time. As soon as mixture reaches 300 degrees, remove it from heat and quickly dip each apple-one by one-into the mixture until it is thoroughly coated. Set coated apples, standing on their bottoms with skewer pointing up, on baking sheet until mixture hardens. Let apples reach room temperature before eating.
Preheat oven to 350oF. Cover 3 cookie sheets with foil. Cream butter and sugar. Add egg and vanilla. Beat in flour, baking powder and salt. Add milk if batter is too stiff. Color all but 1/8 of dough orange and color rest green. Roll 1" balls from the orange dough and flatten with your hand to make a pumpkin shape. Place on cookie sheets . Roll stems out of the green dough and attach to the top of the " punkin". Carefully cut out wide spaces for the eyes, nose and mouth with a knife. Fill holes in with crushed lemon candy. Bake 8-10 minutes or until done.
DO NOT ALLOW TO BROWN. Allow to cool for 10 minutes and carefully peel off foil. Note; Crush lemon drops in food processor. If mixture becomes stickey, add a little powdered sugar while chopping.
1 oz unsweetened baking chocolate squares -- melted
1 cup miniature marshmallows -- melted
3 Tbsps corn syrup
3 cups puffed rice cereal
12 ozs semisweet chocolate chips -- melted
Preheat oven to 350oF. In a saucepan, melt unsweetened chocolate and marshmallows. Add corn syrup. While chocolate is melting, place puffed cereal in a shallow pan. Bake for 10 minutes. Then, place in prepared bowl. Pour chocolate mixture over puffed cereal. Stir to coat cereal evenly. Form into 8 cones, flattening large end to make brim. In a double boiler, melt chocolate chips. Dip cones into melted chocolate to coat. Place on waxed paper to cool and harden.
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