Tuesday, October 2, 2012

Countdown to Samhain

   I'm a day late starting, but that's okay. There's still 29 days to go.

   The plan is to share one ghoulish recipe and one haunting craft everday until the 31st. Now there are also some blog parties and tours going on, so this will be in addition to that. Now I will say that these are not mine, but a collection I have found searching the internet as well as pages shared on Facebook and I will link back where I can.

  So let the countdown begin!

   The first craft is actually a list, and I mean a LIST, of printable labels for apothecary jars, boxes, etc. It's a thread off of Halloween Forum and includes printables from a bunch of different members. Examples include:

   This recipe is for Homemade Candy Corn from La Fuji Mama. And who doesn't love candy corn?! Recipe as follows:
Candy Corn Makes 1 3/4 lbs. of candy (recipe can easily be doubled)
1 c. sugar
2/3 c. white corn syrup
1/3 c. butter
1 tsp. vanilla
2 1/2 c. powdered sugar
1/4 tsp. salt
1/3 c. powdered milk
food coloring (optional)
Let mixture stand until slightly warm to touch, about 20 minutes (though could take longer depending on the temperature of your kitchen).

To shape into traditional kernel pieces:

1. Divide dough into 3 equal pieces; place each piece in small bowl.

1. Combine sugar, butter, and corn syrup in pan and bring to a boil stirring constantly. Turn heat to medium and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla.

2. In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired.

2. Add several drops of yellow food coloring to one piece of dough. Using plastic gloves to protect hands, knead food coloring into dough until smooth and color is even. Repeat using red and yellow food coloring (to make orange) with second piece. Leave last piece white; knead dough until smooth.

3. Roll each piece into a thin rope (don’t roll too thin or dough will break). Push three ropes together to form long rectangle. Using sharp knife, cut ropes into triangles. Using fingers, shape candy corn as desired.

4. Store at room temperature in airtight container, separating layers with pieces of waxed paper to prevent sticking.


No comments:

Post a Comment