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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      Sour Punch Candy Apples

      Sour Punch Candy Apples

      Sour Punch Candy Apples

      With Sour Punch® Candy

      sour punch candy apples

      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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        Red Vines Pumpkin Cookies

        Red Vines Pumpkin Cookies

        Red Vines Pumpkin Cookies

        With Red Vines® Candy

        licorice pumpkin cookies

        Ingredients

        Makes 7 Large or 12 Small Cookies

         

        SPICED SUGAR COOKIES:

        • 7 tablespoons (93 grams) unsalted butter, room temperature

        • 1/3 cup + 1 tablespoon (83 grams) granulated sugar

        • ½ teaspoon table salt

        • 2 egg yolks

        • 1 teaspoon vanilla extract

        • 1 cup + 1 tablespoon (148 grams) all purpose flour

        • 2 ½ teaspoon (7 grams) cornstarch

        • ½ teaspoon pumpkin pie spice

          FROSTING:

          • 1 cup + 2 tablespoons (180 grams) powdered sugar

          • 8 tablespoons (113 grams) butter

          • 1 tablespoon (15 grams) heavy cream

          • 1/8 teaspoon table salt

          • Orange food coloring (optional)

          • *Optional! Feel free to use a pre-made frosting instead.

          DECORATING:

          01. Make Cookie Dough and Cut Pumpkin Shapes

          In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy—about 3 minutes. You can also do this by hand if you don’t have a mixer!

          Add the egg yolks and vanilla and stir to combine. Add the flour and stir on low speed until all the flour has disappeared into the dough.

          Remove the dough from the mixing bowl and place it on a piece of parchment paper. Place another piece of parchment paper on top and press down slightly. Use a rolling pin to roll the cookie dough out to 1/8” thick between the two layers of parchment.

          Place the parchment-lined cookie dough sheet into the refrigerator and chill for 2+ hours. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

          Remove the parchment paper from the top of the cookie dough sheet. Use a pumpkin shaped cookie cutter to cut shapes out of the cookie dough.

          pumpkin cookie cutter

          02. Bake Cookies and Let Cool

          Place the cookie dough cut outs onto the baking sheets, leaving at least one inch of space between cookies.

          Press the dough scraps together and reroll them until all the dough has been used.

          Bake for 12–14 minutes, until pale in the middle and light golden brown on the edges. Let cool completely.

          pumpkin sugar cookie recipe

          03. Make Orange Frosting

          In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy.

          Add ½ of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar. Mix on low speed until combined.

          Add the cream and orange food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy—about 5 minutes.

          frosting pumpkin cookies

          04. Decorate Cookies with Candy Corn Licorice

          Cut the Candy Corn Red Vines into pieces approximately the same length as your cookies.

          Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

          Place pieces of Red Vines vertically on a cookie, lining them up side-by-side to make stripes on the cookie. Repeat with the remaining cookies.

          decorating pumpkin cookies with licorice

          05. Store at Room Temperature

          Cookies will keep at room temperature, well covered, for up to one week.

          orange licorice pumpkin cookies

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          Red Vines Dark Cocoa Sheet Cake

          Red Vines Dark Cocoa Sheet Cake

          Red Vines Dark Cocoa Sheet Cake

          With Red Vines® Candy

          red vines dark cocoa sheet cake recipe

          Ingredients

          CAKE:

          • 1 cup (200 grams) sugar
          • 2 eggs
          • ½ teaspoon table salt
          • 1 cup (240 grams) buttermilk
          • ¼ cup (60 grams) oil
          • ¼ cup (55 grams) melted butter
          • ¾ cup (68 grams) black cocoa powder
          • 1 cup (128 grams) all-purpose flour
          • 1 teaspoon baking powder
          • ½ teaspoon baking soda
          • ¼ cup (60 grams) water

            FROSTING:

            • 1 cup + 2 tablespoons (180 grams) powdered sugar

            • 8 tablespoons (113 grams) butter

            • 1 tablespoon (15 grams) heavy cream

            • 1/8 teaspoon table salt

            • 3 ounces of chocolate chips

            • ½ teaspoon black food coloring (optional)

            • *Optional! Feel free to use a premade chocolate frosting instead.

            DECORATING:

            01. Mix Cocoa Sheet Cake Ingredients

            Preheat oven to 350°F. Line a 9×9 square pan with parchment paper.

            Whisk together the eggs, sugar, and salt until foamy. Add the buttermilk, oil, and melted butter and whisk to combine.

            Add the cocoa powder and whisk to combine. Add the flour, baking powder, baking soda and whisk until smooth.

            Whisk in the water.

            black cocoa cake ingredients

            02. Bake Cake and Let Cool

            Pour the batter into the pan and bake for 35-40 minutes, until the cake springs back when you gently press the top.

            Remove the cake from the oven and let cool in the pan for at least an hour.

            While the cake cools, make the frosting.

            mixed black cocoa cake ingredients

            03. Make Chocolate Frosting

            In the bowl of stand mixer, combine the butter and salt.  Beat the butter for 3 minutes, until very creamy.

            While you beat the butter, melt the chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds at a time, stirring after each microwave cycle. Repeat 2-3 times until the chocolate is melted and smooth.

            Add ½ of the powdered sugar to the butter mixture and mix on low speed until combined.

            Add the remaining powdered sugar. Mix on low speed until combined. Add the melted chocolate and mix on low speed until combined.

            Add the cream and black food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very fluffy—about 5 minutes.

            black cocoa sheet cake with frosting

            04. Frost Dark Cocoa Sheet Cake

            Use the parchment paper in your cake pan like a sling to remove the cake from the pan. Place the cake on a plate or serving tray.

            Use a spatula or spoon to dollop a large amount of frosting onto the cake.

            Use an offset spatula, the back of a spoon, or a butter knife to spread the frosting into a layer on the top of the cake. Don’t worry if it’s not perfectly smooth—you’ll be covering it with candy anyway!

            frosting a chocolate sheet cake

            05. Decorate with Red Vines Licorice Candy

            Cut the Red Vines Licorice Twists into small pieces, ranging from ½ inch to 1 ½ inches long. A variety of sizes is fine! 

            Place pieces of Red Vines on the cake, making a pattern if desired.

            Continue until the entire cake is covered with Red Vines.

            decorating a cocoa sheet cake

            06. Store Finished Sheet Cake

            The cake will keep at room temperature, well covered, for up to 4 hours. You can also store it in the refrigerator, well covered, for up to 3 days.

            licorice on cocoa sheet cake

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            Sour Punch Grape Halloween Mocktail

            Sour Punch Grape Halloween Mocktail

            Sour Punch Grape Halloween Mocktail

            With Sour Punch® Candy

            sour punch grape halloween mocktail

            Ingredients

            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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