Sour Punch Haunted House

Sour Punch Haunted House

Sour Punch Haunted House

With Sour Punch® Candy

sour punch haunted house recipe

Ingredients

Makes 3 Small Houses

 

  • 12 full graham crackers, regular or chocolate
  • 1 cup (160 grams) powdered sugar

  • 1 egg white (35 grams)

  • 4-5 Scare Size bags of Sour Punch Bats & Pumpkins

01. Prepare the Royal Icing “Glue”

In a small bowl, combine the powdered sugar and egg white.

Stir until smooth. The mixture will be thick.

icing glue for graham cracker house

02. Prepare the “Walls”

You’ll need 4 full sheets of graham crackers for each house.

To build each house, break 2 of the graham crackers in half to form 4 squares (A, B, C & D).

Use a sharp, serrated knife to gently trim the other 2 graham crackers to form the sides with roofs (E & F) as shown in the photo.

    graham cracker house wall pieces

    03. Assemble Graham Cracker House

    Use a butter knife to apply a small amount of royal icing all along the right edge of graham cracker A.

    Press graham cracker E at a right angle to the frosted edge of graham cracker A. Stand the two pieces up gently.

    Apply royal icing to the left edge of graham cracker B.

    Press graham cracker B to the other side of cracker E to form a C shape.

    Apply royal icing along both sides of graham cracker F.

    Press graham cracker F to the open sides of crackers A and B to form a square of graham crackers. This is the base of the house.

    Apply royal icing along the sides and bottom of graham crackers C and D. These two crackers will form the peaked roof.

    Holding one frosted cracker in each hand, fit crackers C and D into the open spaces at the top of the house. They’ll touch at the top, forming triangle. Fit the bottoms of each cracker to the top of the “wall” crackers below.

    assembled graham cracker house

    04. Let Assembled House Sit for One Hour

    Let the assembled houses sit at room temperature for at least 1 hour before decorating to allow the icing to harden fully.

    Don’t throw away the remainder of the royal icing—you’ll want to use this during decorating as glue! Place the leftover royal icing in a small Ziploc bag and seal it until you’re ready to decorate. You can also use a disposable piping bag, if you have one.

    05. Melt Chocolate and Add to Piping Bag for Decoration

    If using chocolate, melt the chocolate and transfer it to a small Ziploc bag and seal the top. You can also use a disposable piping bag, if you have one.

    Unwrap the bags of Sour Punch Halloween Bats & Pumpkins and the package of Spooky Straws.

    If using sprinkles, pour a small amount into an easy-to-access container.

    Snip a small corner off of the corner of the Ziploc bag containing melted chocolate. This bag will be a makeshift piping bag. Repeat with the bag of leftover royal icing.

    Both the chocolate and/or royal icing can serve as “glue.” Gently squeeze your chosen “glue” along the top ridge of the graham cracker house and anywhere else you’d like some decoration.

    decorating graham cracker house

    06. Decorate Halloween Haunted Graham Cracker House

    Stick candy and/or sprinkles into the glue you’ve applied. Decorate as you like!

    Some hints:

    • Spooky Straws make great arched doorways
    • Use a sprinkle “doorknob”
    • Bats & Pumpkins make great décor along the top and sides of a house 
      halloween graham cracker house

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      Ingredients

      Makes 5 Apples

       

      • 2 cups (475 g) granulated sugar
      • 1/4 cup (85 g) corn syrup
      • 3/4 (160 g) cup water

      01. Stir Sugar, Corn Syrup and Water to Make Candy Dipping

      In a medium-sized pot, stir together the sugar, corn syrup and water. Over high heat, bring the mixture to a boil.

      Once boiling, turn the heat down to medium. Stir in the food coloring. Insert a candy thermometer and continue to boil until the mixture reaches Hard Crack stage (from 300°–310°). This will take approximately 15-20 minutes. 

      candy coating for apples

      02. Dip Chocolate-Rimmed Glass in Sprinkles

      While the candy coating cooks, prepare the rest of your materials:

      • Wash and dry 5 green apples
      • Twist the stems out of the apples. Push popsicle sticks or lollipop sticks into the center of each apple.
      • Line a baking sheet with parchment paper and coat generously with cooking spray. Set the baking sheet and your prepared apples near your candy coating.
      • Unwrap 6-9 Share Size bags of Sour Patch Bats & Pumpkins and set the candy near your dipping station.
        green apples for dipping in candy

        03. Quickly Dip Apples Into Candy Coating

        Once the candy coating has reached 300-310 degrees, remove the sugar mixture from the heat.

        Quickly dip one apple in the candy coating, rotating the apple in the syrup to fully coat it. Remove the apple from the pot. Be careful, as the coating is very hot!

        dipping apples into candy coating

        04. Add Sour Punch Bats & Pumpkins Candy

        Quickly stick Sour Punch Halloween Bats & Pumpkins to the candy coating. Work fast, as the candy coating cools very quickly.

        If the coating hardens too quickly and you’d still like to apply more candy, use a small spoon to drop a bead of coating on one side of a Sour Punch Bat or Pumpkin, like glue. Quickly press the candy to the coated apple.

        Transfer to the baking sheet to cool completely.

        candy toppings on dipped apples

        05. Wrap Sour Punch Spooky Straw Around Apple Stick

        Wrap a Sour Punch Spooky Straw around the stick of the apple by pressing one end of the straw into the base of the stick so that it adheres. Coil the candy up the stick, and then press the top of the straw into the stick.

        sour punch candy on coated apples

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        Serves 4

         

        • 2 ounces of chocolate, white chocolate or colored candy melts

        • 4 Scare Size Bags of Sour Punch Bats & Pumpkins

        • ½ cup sprinkles or sparkling sugar

        • ¼ cup lime juice

        • 3 cans of grape soda

        • Ice cubes

        01. Dip Glass Rim in Chocolate

        Choose 4 small glasses. Open up the bags of Sour Punch Bats & Pumpkins and set the candy in an easy-to-reach place. Pour the sprinkles into a shallow dish slightly larger than the mouth of your glasses.

        Place the chocolate in a small heatproof container. Microwave it for 30 seconds, and then stir it. Repeat this 2-3 times, until the chocolate is melted and smooth.

        Transfer the melted chocolate to a shallow dish slightly larger than the mouth of your glasses.

        Dip the rim of one glass in the chocolate so that the entire lip of the glass is coated in chocolate.

        dipping glass rim in melted chocolate

        02. Dip Chocolate-Rimmed Glass in Sprinkles

        Immediately dip the chocolate-rimmed glass into the dish of sprinkles or sparkling sugar.

        Place Sour Punch Halloween Bats & Pumpkins around the rim of the glass, sticking to the chocolate. You may need to nudge some of the sprinkles aside to apply candy to the chocolate.

        making a chocolate sprinkled glass rim

        03. Let Chocolate Harden

        Set the glasses aside so that the chocolate hardens.

        glass rim with chocolate and sprinkles

        04. Combine and Pour Mocktail Over Ice

        In a pitcher, combine the grape soda and lime juice.

        Fill each candy-rimmed glass halfway with ice cubes. Pour mocktail mix over the ice. Serve immediately!

        pouring halloween cocktail

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        Grab Your Sour Punch Bites

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        STEP 2

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        squeezing lime juice into candy bag

        STEP 3

        Add Tajín®

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        STEP 4

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        STEP 5

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        Prep Time: 5 Mins  |  Total Time: 10 Mins  |  Servings: 2

         

        FOR THE RIM: 

        FOR THE LEMON DROP:

        • 30 blueberries

        • ¼ cup lemon juice

        • ¼ cup simple syrup

        • Ice

        • 1 cup lemon-lime soda

        01. Finely Chop Sour Punch Candy

        Start by finely chopping at least 15 pieces of Sour Punch Lemon Lovers Bites candy.

        sour punch candy and blueberries

        02. Mix Sugar and Sour Punch Candy

        In a shallow dish, mix together both sugars and the chopped sour punch candy. In a separate shallow dish, add the honey.

        sour punch candy and sugar mix

        03. Dip Glass Rim in Candy

        First, dip the rim of the glass in the honey allowing the excess to drip off, then dip into the sugar, candy mixture. Set aside.

        glass rim covered in candy

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        In a tall glass or shaker, add approx. 20 blueberries and lemon juice and muddle together.

        blueberry and lemon juice drink

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        Next, add simple syrup and ice. If using a shaker, shake together and strain into the glass. If using a glass, stir together and strain into the glass.

        simple syrup and ice in blueberry lemon drop

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        Ingredients

        Prep Time: 1 Hour  |  Total Time: 25 Mins  |  Servings: 1 Quart

         

        • 4 cups watermelon, diced

        • 2 tablespoons honey, as needed

        • 1 tablespoon lime juice

        01. Freeze Watermelon Until Solid

        Place the diced watermelon in a freezer-safe container and freeze until completely solid, at least 3 hours.

        watermelon sorbet

        02. Blend Watermelon and Lime Juice

        In a food processor or a heavy duty blender, add the frozen watermelon and lime juice. Blend until smooth, adding ¼ cup of water as needed to loosen the ice.

        watermelon and lime juice with sour punch candy

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        Once the watermelon is pureed to a smooth texture, pour into a mixing bowl and quickly fold in Sour Punch Assorted Americana Bites.

        watermelon with sour punch candy

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