With Halloween on the way soon I came across a few treats you might like to try. The first two are spirits for the older Ghosts and Goblins, and then a couple of sweet treats for everyone
COLD BLOODED
2 ounces vodka
1 ounce grenadine
1 ounce freshly squeezed lemon juice
3/4 ounce Combier Orange (Triple Sec or Cointreau works, too)
2 blackberries, muddled with ingredients
Rim a martini glass in red sugar. Add all ingredients to the shaker and muddle the blackberries. Add ice to the shaker, shake and double strain. Top with a splash of sparkling wine. Garnish, if desired, with a skewered blackberry and lemon wedge.
APPLE
1 1/2 ounces bourbon
2 ounces apple cider
1/3 ounce honey
2 dashes of Angostura bitters
1 pat of butter
1 cinnamon stick
Ground cinnamon, to taste
Combine ingredients into a warm cocktail glass, then stir together to create one serving.
Candied Apples
How should I prep the apples?
Before dipping them in the hot candy mixture, you’ll want to remove the wax coating. This ensures that the candy coating sticks to the apple instead of sliding off. To do this, rinse them under hot water, then rub dry with a textured kitchen towel. It’s also important that the apples are at room temperature—cold apples will cause the sugar syrup to harden too fast.
How long do candy apples take to harden?
The candy coating will harden as the apples cool on the baking sheet. It happens rather quickly, so start checking after about 10 minutes.
How far in advance can you make candy apples?
Apples can be stored in an air-tight container for up to 3 days in the refrigerator.
Ingredients
8 lollipop or popsicle sticks
8 medium apples (any type!), cleaned and dried, stems removed
3 c. granulated sugar
3/4 c. red cinnamon candy, like Red Hots
1/2 c. light corn syrup
1/8 tsp. red food coloring
1 tsp. vanilla extract
Directions
Insert a stick through the stem part of each apple, pushing about halfway through; set aside. Line a baking sheet with parchment paper and coat with cooking spray.
Place the sugar, 1 cup water, candy, corn syrup, and food coloring in a medium saucepan. Bring to a boil over medium-high heat. Insert a candy thermometer into the mixture and continue to boil until the temperature reaches 300° – 305°. (This will take about 20 minutes.) Remove from the heat and carefully add the vanilla, stirring well. Let the sugar syrup stand until bubbling stops. (This will help eliminate chances of bubbles forming on coating.)
Working quickly, dip ¾ of an apple into the sugar syrup. Hold the apple over the pot, letting the excess drip off. Place on the prepared baking sheet. Repeat with remaining apples. Cool completely before serving.
Candy Corn Popcorn Balls
Ingredients
6 tbsp. popcorn kernels
1/4 c. peanut oil
1/2 c. sugar
Cooking spray
1 c. candy corn
1/2 c. salted roasted peanuts
4 c. mini marshmallows (about two-thirds of a 10-ounce bag)
4 tbsp. salted butter
Directions
1-Heat a large pot over medium-high heat; add the popcorn kernels and peanut oil. When the oil starts to sizzle, sprinkle the sugar over the kernels. Cover with a tight-fitting lid and shake the pot until the popping slows down, about 8 minutes. Remove from the heat and pour the popcorn onto a parchment-lined baking sheet, separating the kernels with a spatula or spoon. Let the popcorn cool.
2-Coat a large bowl with cooking spray and add the popcorn, candy corn and peanuts.
3-Combine the marshmallows and butter in a large pot over medium-high heat. Cook, stirring, until melted and smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn mixture and gently stir to coat. Coat your hands with cooking spray, then shape the popcorn into 3-inch balls. Let cool.
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