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Halloween Party Recipes

Published by Pamula Pettigrove

pumpkin pie spice
1 tsp vanilla
¾ stick of butter

Combine the sugar, corn syrup, salt, and pumpkin in a large saucepan, blending as thoroughly as possible. Bring to a boil, until your candy thermometer reads 254 degrees Fahrenheit. If you don’t have a candy thermometer you can test its readiness by dropping a small amount into a bowl of cold water. If it forms a soft ball, it’s ready! Remove from heat and add the butter, vanilla and pie spice, once more blending thoroughly. Let it cool until lukewarm, then beat it until it thickens and becomes less glossy. Quickly pour onto a lightly greased cookie tray, making sure you spread it out evenly. Using a mini pumpkin-shaped cookie cutter, carefully cut the fudge and remove from the tray. Arrange how you’d like! You can cut the scraps into little squares and set them aside for personal snacking, leaving the pumpkin shaped fudge for entertaining guests.

Candy Rats
5 c powdered sugar, sifted
1 large egg white
1 tablespoon corn syrup
black food coloring
black licorice strips
red dragees

Lightly beat the egg white until it’s frothy, then add the corn syrup and stir until smooth. Add half the sifted sugar, then beat until smooth. Now, slowly add in the rest of the sugar and the black food coloring. Continue beating until the mixture is even and smooth. If it’s too stiff, add some water drop by drop. On a sugar-dusted work surface, knead the sugar mixture until it’s shiny, then divide into 13 pieces. Carefully shape each piece into a rat. If you have experience sculpting, this should be easy, but if not, it could be a little tricky. Try dividing each piece into two, a smaller and slightly larger piece. Roll the larger piece into an oval, and the smaller into a circle. Next, connect the two pieces, using your fingers to smooth out the area where they connect until it becomes one piece again. Then, lightly pinch the head (the smaller section by the front and roll in your fingers to make the slightly elongated nose. After that, lightly pinch up a small section on each side of the head and round them out into ears. When you’ve finished with the head, lightly pull out a small lump on either side of the body, and round these out into the hunches of your rat’s back legs. Add eyes by carefully pushing the red dragees into place under the ears, then add the tail by pushing a segment of licorice strip into it’s rump end. Cover with parchment and let dry for at least two days, possibly longer. As you get more skilled with sculpting, try different shapes like pumpkins, skulls, or black cats!

Sugar Spiders
1 package cotton candy
2 c powdered sugar
3 egg whites
½ tsp cream of tartar
black food coloring

Mix the food coloring, sugar, egg whites, and cream of tartar until stiff peaks form. Scoop the mixture into a cake decorating tube with a very fine nozzle (or a sandwich bag with a tiny hole poked into a corner. Lay a sheet of waxed paper over a cookie sheet, then use the tube or bag to begin “drawing” spiders onto the paper. Make a large blob for the body, a small blob for the head, and eight spindly legs. Try not to make the legs too thin; they are fragile and susceptible to breaking. Separate the cotton candy into as many puffs as spiders you have. Then carefully peel them apart to make them fluffy and cobweb-like. Very carefully, remove the spiders from the wax paper after they’ve hardened and place them in the cotton candy webs. If you’re feeling ambitious, you can vary the spiders by mixing up some icing with red in addition to black, then make the infamous hourglass shape on your spiders to make them Black Widows. Or, while they’re still wet (which means right as you finish “drawing” them, as they dry very quickly) try sprinkling them with orange jimmies to make tarantulas. If you have them, you can also add flavoring oils to your spiders while you’re mixing up the icing. Try cinnamon, apple, or pumpkin spice to keep in with the autumn harvest theme.

Pumpkin Syrup
Use this syrup to flavor drinks such as coffee and hot chocolate!
1 cup sugar
1 cup water
½ tbsp pumpkin spice (or to taste)

Combine sugar and water in a small saucepan, with the stove on medium heat. Stir until sugar has completely dissolved. Turning the stove on medium-high, bring the mixture to a boil and add the herbs. Mix well, then reduce heat to medium low and let it simmer. Cover and allow to simmer for an additional 20 minutes. Stir occasionally.Strain the mixture into a lidded container or clean, dry condiment bottle. This keeps for about a month

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