– 9 inch (or smaller) Orange Balloons – Candy – Green party fringe – Black sharpie – School glue
STEP BY STEP INSTRUCTIONS:
1. Stuff your balloon as full as possible before inflating. (I was able to get 3-5 small treats in each balloon.) 2. Blow the balloon up and tie the end. 3. Glue some green party fringe around the top of the balloon to represent the stem and vines. 4. Draw your favorite pumpkin faces onto the balloons. (With the candy in the balloon, the balloon should be able to stand on the top without a problem.)
Broken Glass Cupcakes (awesome for Halloween!!!) Ingredients 1 Can white frosting 1 Box Red Velvet Cake Mix
Sugar Glass: 2 cups water 1 cup light corn syrup 3 1/2 cups white sugar 1/4 teaspoon cream of tartar
Edible Blood: 1/2 cup light corn syrup 1 tablespoon cornstarch 1/4 cup water, or more as needed 15 drops red food coloring 3 drops blue food coloring Directions Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners. Divide cake batter between lined cupcake tins. Bake according to box instructions. Let cool and frost cupcakes with white frosting. Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet. Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring. Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.
Grease a piece of baking paper and place on a tray/baking sheet.
Insert bamboo skewers in all the apples and set aside.
In a medium pot, combine the sugar, water, glucose/corn syrup and food colouring and stir over medium heat until the sugar has dissolved and the mixture feels smooth when you rub it between your fingers.
When the sugar has dissolved, turn the heat up and wash the sides of the pot down with a pastry brush dipped into clean water to prevent crystals from forming.
Allow the caramel to boil until it reaches the hard crack stage (150°c/310°F).
Carefully dip the apples into the hot candy mixture and place on the baking paper to set and cool for approximately an hour before serving.