22 Oct

Haunted Woods Halloween Party Treats

A Haunted Woods Halloween Party wouldn’t be complete without some spooky homemade treats for your little party guests! Yesterday we shared images from our Haunted Woods Halloween Party and today we are sharing more from this party + a few great treat recipes for your own Halloween celebrations! When we planned the menu for this event we knew we wanted there to be lots of candy. What would Halloween be without candy?! So we decided to make our own black candied apples, chocolate tootsie rolls and salted caramel bites. Throw in a pretty cake topped with bats and you have the perfect treat table for your event! Scroll down to get our homemade treat recipes! Speaking of candy… what’s your all-time favorite Halloween candy?!

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HOMEMADE TOOTSIE ROLLS

1/2 cup honey
1/4 cup + 2 tablespoons unsweeted cocoa powder
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
1/4 cup powdered sugar
Pinch of salt
1 – 1 1/4 cup instant non-fat dry milk powder

1.  In a large bowl, combine honey, cocoa powder and vanilla using a whisk. Add the melted butter and whisk until well incorporated. Add in the powdered sugar and pinch of salt, whisk again until well combined.
2.  Using a wooden spoon, mix in the instant milk powder ¼ cup at a time until a dough forms. When you can no longer stir the mixture with a spoon, knead it with your hands. Keep adding in milk powder until a firm dough forms. You may not have to use all the milk powder. The finished dough should be firm and a little sticky but not so sticky that you can’t handle it. Roll the dough into a ball and place on waxed paper lightly sprayed with cooking oil or coated with butter or vegetable oil.
3.  Let dough rest uncovered on the wax paper for 5-10 minutes. As the candy stands it will relax from a ball shape into a disc. Cut candy into ¾-inch strips and then into 2-inch lengths. If candy sticks to the knife, spray it with cooking oil or coat it with butter.
4.  Cut wax paper into 3 ½ x 5 inch pieces. Wrap candies with the wax paper pieces.
5.  Store candies in an air-tight container in the refrigerator. Bring to room temperature before serving.

LittlePeanutMag_Halloween_Party_Treats_15 LittlePeanutMag_Halloween_Party_Treats_11HOMEMADE SALTED CARAMEL BITES

1/2 cup unsalted butter
1/2 cup heavy cream (36-40% butterfat content)
3 tablespoons water
1/4 cup light corn syrup
1 cup sugar
1/2 teaspoon flaked sea salt

1.  Lightly oil a 9 x 5 inch loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1 inch. Next, lightly oil the parchment paper and place into the pan. Set the pan aside.
2.  Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 to 2 minutes until hot and butter has melted. Set aside, we will use this later.
3.  In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar.
4.  Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 minute. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar.
5.  Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 to 10 minutes, until the sugar reaches a temperature of 320 degrees F (160 degrees C). At this temperature, the sugar will take on a light amber color around the edges of the pan.
6.  The moment the sugar reaches 320 degrees F (160 degrees C), carefully pour about a sixth of the butter and cream mixture then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream – so do this carefully and slowly to prevent the mixture from bubbling over the sides of the saucepan.
7.  By adding the cream and butter, the temperature will drop. Now, continue cooking for another 5 to 10 minutes, until the caramel reaches a temperature of 240 degrees F (115 degrees C). This will create a soft caramel, if you want slightly harder caramels, bring the temperature closer to 245 degrees F (118 degrees C).
8.  The moment the caramel reaches your desired temperature, pour into the prepared loaf pan. Cool 20 to 30 minutes then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.
9.  Unmold the caramel. If the caramel is too soft to work with, place into the refrigerator 30 to 45 minutes to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1-inch by 1/2-inch rectangles.
10.  Wrap caramels in plastic wrap or waxed paper and enjoy immediately, or you can refrigerate or freeze for enjoying later.

  
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