I love Halloween – the costumes, the treats! However living in South Africa makes it quite difficult, since the country hasn’t yet accepted Halloween. I remember as a preteen and teenager trying to trick-or-treat and being chased from the houses because we were ‘worshiping the devil’. Ha ha.
Things have slowly started to change over the last couple of years, and the concept of Halloween (in South Africa) is becoming more accepted. Finally kids can start having fun on Halloween.
My 6-year old daughter is very excited about Halloween this year, so I am going to try to give her a nice Halloween experience. I am starting with making our own Halloween treats!
Below are some of the recipes I have chosen to try. They seem simple enough. And also easy enough to give to other trick-or-treaters as treats.
Poison Candy Apples
This treat was found on Country Living, here.
I love these dark-colored candy apples! And if you wrap them in some glad wrap they make perfect treats for Halloween trick-or-treaters.
- 12 baby Granny Smith apples
- 12 wooden candy apple sticks or dowels
- 1½ c. sugar
- ½ c. light corn syrup
- 1 tsp. black gel paste food coloring
- Wash and dry apples thoroughly. Place on a baking sheet and poke firmly with dowels. Line a second baking sheet with buttered parchment paper, and set aside.
- Place a candy thermometer in a medium saucepan and add sugar, 3/4 cups water, and corn syrup. Place over medium heat; whisk until sugar is dissolved. Let the temperature rise without stirring until it reaches the hard-crack mark at 310 degrees F. Remove pan from heat. Carefully remove thermometer, and add food coloring.
- Swirl pan to mix in the color completely. Swipe and twirl the apple through the candy, shake off excess, and place on buttered baking sheet. Repeat with remaining apples.
Spooky swirled meringues
This treat was found on Imperial Sugar, here.
I am very partial to meringues, so I can almost guarantee 100% that there won’t be any left for the trick-or-treaters, but still a nice treat to have on hand.
- 1 cup Extra Fine Granulated Sugar
- 4 egg whites, room temperature
- Pinch fine sea salt
- 1/2 teaspoon cream of tartar
- 1 teaspoon almond extract
- Black gel paste food coloring
- Place oven racks on lower and upper thirds, and preheat oven to 250°F. Line two cookie sheets with parchment paper.
- Pour sugar into a food processor, and process for 45 seconds. Set aside.
- In a non-plastic bowl, beat egg whites until foamy. Add in salt and cream of tartar. Beat for one minute more. Gradually add sugar, a little at a time. Continue beating until mixture is glossy and forms stiff peaks. Beat in almond extract, checking for stiff peaks. Rub a bit of meringue between your thumb and forefinger. If it feels grainy, beat some more.
- Fit two piping bags with large round tips. Use a food-only paint brush to brush on three vertical stripes of black food coloring up the sides of the bag. Fill the bags with meringue. Pipe swirls of meringue onto the prepared sheets.
- Bake for 30 minutes, then reduce the heat to 225°F. Bake for 30 minutes more. Check the meringues to make sure they easily peel from the parchment. If not, bake a few minutes more. Once ready, leave the cookies on the sheets in the warm oven, crack the oven door, and turn off the oven. Cool in the oven for 1 hour.
- Remove the meringue cookies from the parchment. Serve or store in an airtight container at room temperature.
Halloween marshmallow pops
This treat was found on ‘My baking addiction’, here.
These are great little treats that can be made easily as Halloween treats – and the kids can help! I think that I might substitute the candy melts for chocolate (melted), but just because I prefer the taste of chocolate.
- 12 Campfire® Giant Roasters
- 1 10-ounce bag candy melts
- assorted sprinkles
- Line a baking sheet with parchment paper or a silicone baking mat.
- Insert a lollipop stick into each Campfire® Giant Roaster.
- Melt candy melts according to package directions.
- Working with one marshmallow at a time, spoon the melted candy over the sides of a marshmallow and allow the excess to drip back into the bowl. Immediately coat with festive sprinkles. Place marshmallow on prepared baking sheet until the candy coating is set.
- Repeat with remaining marshmallows.
Bloody Cups for Halloween
This treat was found on Elephantastic Vegan, here.
I cannot wait to try these treats! I think they’ll make a great surprise for Trick-or-treaters!
- 1 cup frozen raspberries
- 1 tablespoon rice syrup
- 1 cup + ¾ cup (150g + 100g) vegan baking chocolate (or chocolate chips)
- Heat the frozen raspberries in a small pot on medium-high heat until soft, mash the raspberries until there are no large chunks anymore & add the rice syrup. Give it a mix and set aside to cool.
- In a double boiler, melt 1 cup of the chocolate. Meanwhile place 8 muffin liners in a muffin pan.
- Place about 1½ teaspoon of melted chocolate in the muffin liners and tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place it into the fridge for a few minutes (until the chocolate hardens).
- Melt ¾ cup of vegan chocolate in the double boiler. Meanwhile add about a teaspoon of the raspberry filling into the chocolate coated muffin liners (place it in the middle). Once the chocolate has melted, pour it over the raspberry filling. Tilt it a bit so the top is covered with the chocolate completely. Let it harden in the fridge for about 5 minutes.
- Once the chocolate is hard, carefully remove the cupcake liners and enjoy.
Rice Krispy Treat Brains
This treat was found on Left Brain, Craft Brain, here.
My husband loves Rice Krispy treats, so this will be a great treat for him – I doubt that trick-or-treaters will be receiving these from our house… I might even have to sneak a few to my kids before my husband reaches them…
- 3 T. butter
- 1 10 oz. bag mini marshmallows
- Red food coloring
- 6 cups Rice Krispies cereal
- Non-stick cooking spray
- Red gel icing
- Melt butter in a pot over medium heat (you can do this in the microwave too). Add marshmallows and heat until melted, stirring frequently. Next add a few drops of red food coloring for a nice brain color.
- Add the cereal and stir until evenly coated with the marshmallow / butter mix.
- While mixture is still warm, spray your hands with non-stick spray and scoop up about 1/4 cup of marshmallow coated cereal. Form into a ball, then flatten a bit and give it a brain like indent with a spray coated knife. Set finished brain onto a parchment or wax paper covered baking sheet.
- Let brains cool and then drizzle with red gel icing to give them that gory brain look.
- Makes 12-16 brains, depending upon how big you made them. Store in an air-tight container for 1-2 days.
Day of the Dead biscuits
This treat was found on BBC Good Food, here.
These biscuits are decorated gorgeously! And I think they make a very nice, simple treat. If you don’t want to make your own cookie dough, you can buy store bough dough, and just bake and decorate – so simple!
For the biscuits
- 175g cold slightly salted butter, cubed
- 250g plain flour, plus extra for dusting
- 100g icing sugar
- 1 large egg yolk
- 500g royal icing sugar, plus a little for dusting
- 500g pack ready-to-roll white sugar paste or fondant icing
- food colouring pastes in a variety of colours, you’ll need red for the roses and black for the eyes and mouth
You will also need
- skull cookie cutter (ours was 12cm x 8cm)
- small round cookie cutter (about 1½ cm) or use the end of a piping nozzle
- To make the dough, tip the butter, flour and a good pinch of salt into a food processor. Blend until the mixture resembles breadcrumbs, and the butter is well mixed in. Add the icing sugar, egg yolk and 2 tsp cold water. Blend again until the mixture starts to clump together, add another 1 tsp water if the dough looks too dry, but try to avoid adding any more, as this will make the biscuits tough. Tip the crumbs out onto a work surface and squash everything together to make a ball of dough, you may have to knead it a few times for an even texture. Wrap in cling film, pat into a flat disk and chill for 30 mins.
- Heat oven to 180C/160C fan/gas 4 and line 2 large baking sheets with baking parchment. If the dough is very firm, leave it at room temperature for 10 mins, or until softened a little. Dust your work surface with flour, then unwrap and roll out the dough to the thickness of a £1 coin. Stamp out as many skull shapes as you can, then squash the scraps of dough back together, re-roll and stamp out a few more. Arrange the skull shapes over the trays, bake for 18-20 mins, until just golden, swapping the trays over halfway through if your oven cooks unevenly. Leave to cool on the trays for 10 mins, then transfer to wire racks to cool completely.
- Whilst the biscuits cool, prepare the icing. In a large bowl, mix the royal icing sugar with enough water to make a thick icing. Divide the icing into as many bowls as the number of colors you’d like to use (you’ll need to color 1 batch black for the mouth) then use the food coloring to color each a vivid shade – a tiny drop of the food coloring paste goes a long way, so start with a little, then add more if you like. If the icing is too thick to pipe, add a drop more water. Transfer each color to a separate disposable piping bag and secure the ends (clothes pegs do a good job of keeping the ends closed.)
- Break off 50g of the sugar paste and set the rest aside, wrapped in cling film (This will prevent it from drying out and cracking.) Use the red food coloring to dye the small lump of sugar paste red, kneading until evenly colored. To make the roses, take hazelnut-sized balls of the red sugar paste, and press them into long slim oval shapes on the work surface (roughly 1cm x 4 cm, use a little icing sugar on the surface if it gets too sticky.) Roll up the sugar paste from one end to create a rose. Whilst still on its side, cut off the bottom to give you a flat base. Continue with the rest of the red sugar paste until you have about 20 roses (enough for 4 biscuits.)
- Clean down the surface, and dust with a little extra icing sugar. Roll out the remaining sugar paste to the thickness of a 50p piece, then cut out as many skull shapes as you have biscuits. Use a little of one of the colored icings to stick the sugar paste skulls to the biscuits.
- Scrunch any sugar paste scraps back together and dye the ball of sugar paste black with the black food coloring, kneading until you have an even color. Roll out the black sugar paste and stamp out circles for the eyes (use a round cutter, or the end of a piping nozzle.) Stick the eyes and roses to the biscuits with a little of the colored royal icing. Snip off the corner of all the piping bags to make a tiny opening and decorate the biscuits as you wish – flowers, hearts and dotty designs all look good. Leave the biscuits to dry for 1 hr before serving. The decorated biscuits will keep for 3 days in a sealed container.
This treat was found on Parenting, here.
This is really simple and really tasty treat. I think they’ll make great treats.
- 6 large egg whites
- 1/2 cup superfine sugar
- Brown or black decorating gel
- Preheat oven to 375 degrees. Then, using the whisk attachment and an electric mixer, beat the egg whites on high speed until soft peaks just start to form, about 1 1/2 to 2 minutes. Add the sugar in a slow, steady stream and continue beating on high speed until very stiff peaks form, about 2 to 2 1/2 minutes more.
- Scoop out large spoonfuls of the whipped egg whites and place them a few inches apart on the cookie sheet, using your fingers to shape the mounds like ghosts. Turn off the oven and place the meringues in the oven to dry, at least 6 hours or overnight.
- Remove the meringues from the oven and draw on eyes with the decorating gel.
Do you have any recipes for treats you are planning to make this Halloween? Leave us a comment below and share a few recipes!