Sour Punch Rainbow Popsicles

May 25, 2021 | Sour Punch, Summer Recipes

Sour Punch Rainbow Popsicles

With Sour Punch® Candy

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Ingredients

Makes 10

OVERALL INGREDIENTS:

1 package Sour Punch Assorted Bites
1½ bananas, sliced and frozen
1½ cups vanilla greek yogurt
2¼ cups water

FOR THE PINK LAYER:

½ heaping cup Sour Punch Assorted Bites (strawberry flavor)
¾ cup water, divided
½ frozen banana
½ cup vanilla greek yogurt

FOR THE GREEN LAYER:

½ heaping cup Sour Punch Assorted Bites (green apple flavor)
¾ cup water, divided
½ frozen banana
½ cup vanilla greek yogurt

FOR THE BLUE LAYER:

½ heaping cup Sour Punch Assorted Bites (blue raspberry flavor)
¾ cup water, divided
½ frozen banana
½ cup vanilla greek yogurt

01. Melt Sour Punch Assorted Bites

Add the Sour Punch Assorted Bites (strawberry flavor) to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan.

When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Sour Punch is mostly melted, about 10 minutes.

02. Blend with Banana and Greek Yogurt

Add the melted Sour Punch to a blender along with the frozen banana, greek yogurt, and remaining ¼ cup of water. Blend until completely smooth, scraping down the sides of the blender as needed to incorporated all of the ingredients.

Transfer the strawberry mixture to a glass or bowl and rinse out the saucepan and blender. Repeat the above steps with the green apple and blue raspberry Sour Punch bites.

03. Divide and Pour

Divide the strawberry mixture between 10 popsicle molds, filling each slot about a third of the way.

Slowly pour the green apple mixture on top of the strawberry layer, followed by the blue raspberry mixture.

Leave about a quarter inch of space at the top; the popsicles will expand as they freeze.

04. Freeze and Insert Popsicle Stick

Wipe any drips or excess moisture from the top of the popsicle mold, replace the cover (or cover with foil), and put it in the freezer.

After about two hours, carefully insert a popsicle stick into each slot. Freeze until completely solid, at least five hours.

05. Transfer Popsicles to a Baking Sheet and Store

Run the mold under warm water for a minute to loosen the popsicles so you can easily (and gently) pull them out.

Transfer the popsicles to a baking sheet lined with parchment paper and freeze for another 30 minutes. This will prevent them from melting too quickly.

Store leftover popsicles in an airtight container with a layer of wax or parchment paper between each.

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Piña Colada Cupcakes with Coconut Cream Cheese Frosting

May 25, 2021 | Sour Punch, Summer Recipes

Piña Colada Cupcakes with Coconut Cream Cheese Frosting

With Sour Punch® Candy

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pina colada cupcakes with coconut cream cheese frosting

Ingredients

FOR THE CUPCAKE

1½ cup Sour Punch Bites, Tropical Blends, plus extra for topping
½ cup of water, divided
1⅓ cups all purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
½ cup sugar
½ cup unsalted butter, softened
2 eggs
1 cup crushed pineapple, drained
½ cup coconut milk
¼ teaspoon coconut extract

FOR THE FROSTING

½ package cream cheese, softened
¼ cup unsalted butter, softened
½ teaspoon coconut extract
1½ cups powdered sugar

FOR THE TOPPING

Maraschino cherries
Sour Punch Tropical Bites
Shredded coconut (optional)

01. Melt Tropical Sour Punch Bites

Preheat your oven to 350˚F and line a muffin tin with cupcake liners.

Add the Sour Punch Bites, Tropical Blend to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan. When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Sour Punch is mostly melted, about 10 minutes.

02. Combine Ingredients

In a medium bowl, combine the flour, baking powder, and salt.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the eggs and beat until well combined. Then beat in the melted Sour Punch Bites Tropical Blends.

Using a fine mesh strainer, drain the pineapple and press down with a spatula to release as much liquid as possible. In a large bowl, combine the pineapple with the coconut milk and coconut extract.

Pour a bit of the dry mixture into the bowl with the melted Sour Punch, then a bit of the pineapple mixture. Beat on low until well combined, adding more dry ingredients and wet ingredients until everything is blended together.

03. Spoon Cupcake Batter into Muffin Tin

Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.

Allow the cupcakes to sit for 10 minutes, then transfer them to your countertop or a wire rack to cool.

04. Make Coconut Cream Cheese Frosting

To make the frosting, beat the cream cheese, butter, and coconut extract until light and fluffy. Gradually add the confectioners sugar and continue beating until the frosting is smooth and spreadable. If the frosting is too thick, add a bit of heavy cream or milk to thin. If the frosting is too liquidy, add more confectioners sugar.

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes.

05. Add Cherry, Coconut and Sour Punch Toppings

Top each with a maraschino cherry, extra Sour Punch Bites, Tropical Blends, and shredded coconut, if desired.

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Salted Black Licorice Ice Cream

May 25, 2021 | Red Vines, Summer Recipes

Salted Black Licorice Ice Cream

With Red Vines® Candy

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Ingredients

Serves 6

6 oz. Red Vines Black Licorice, divided (about 20 pieces)
¾ cup water, divided
¼ cup cane sugar
1½ cups raw cashews, soaked 8 hours

1 14-oz. can full-fat coconut milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 teaspoons black food coloring
1 teaspoon sea salt

01. Melt Licorice Into Syrup

Place the bowl for your ice cream maker in the freezer overnight.

Chop half of the Red Vines Black Licorice (about 10 pieces) into 1-inch chunks and put them in a saucepan with ½ cup of water. Turn heat to low. As the candy melts, stir frequently to prevent it from sticking to the bottom of the pan.

When the water has cooked off, add a splash more water and continue to cook and stir until the black licorice has completely melted.

You should be left with a thick syrup that coats the back of a spoon. Stir in the sugar and remove from heat.

02. Blend Soaked Cashews with Melted Licorice

Drain the soaked cashews and give them a good rinse. Transfer the cashews to a blender along with the coconut milk, maple syrup, vanilla extract, black food coloring, and sea salt.

Pour in the melted black licorice and blend until completely smooth and creamy. This may take several minutes depending on the power of your blender.

Add more sweetener or salt, depending on your flavor preference.

03. Refrigerate and Churn Ice Cream

Pour the mixture into a large bowl and refrigerate until completely chilled, at least four hours. When you’re ready to make ice cream, turn on your ice cream maker so the bowl is spinning as you pour in the black licorice mixture.

Allow the ice cream to churn for 10 minutes, until the texture is similar to thick soft serve. Meanwhile, chop the remaining black licorice into tiny pieces, no bigger than the size of chocolate chips. In the last minute of churning, add half of the black licorice pieces.

04. Scoop, Garnish with Black Licorice, and Serve

Transfer the ice cream to a freezer-safe container, cover with plastic, and freeze until solid, at least six hours (overnight preferred).

Before serving, let the ice cream soften on the counter for 30 minutes—waiting to dig in will give it a scoopable texture. Scoop into cones or bowls and garnish with remaining black licorice pieces.

Leftover ice cream will keep in the freezer for up to a week.

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Red Rope Icees

May 25, 2021 | Red Vines, Summer Recipes

Red Rope Icees

With Red Vines® Candy

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Ingredients

Makes 2

1 cup Red Vines Red Ropes Licorice Candy, chopped into small pieces
1 cup water, divided

1 tablespoon sugar
3 cups ice cubes

01. Melt Red Vines Red Ropes

Combine the Red Vines Red Ropes Licorice Candy and ½ cup of water in a skillet and bring to a simmer over medium-low heat. Continue cooking and stirring occasionally, adding a splash more water if the candy starts sticking to the pan.

Once the Red Ropes have melted, remove the pan from heat and scoop the candy into a bowl to cool.

02. Combine with Dissolved Sugar

Add another ½ cup of water to the skillet along with a tablespoon of sugar. Bring to a gentle simmer and stir to dissolve the sugar in the water.

Use a spatula to scrape up any candy bits stuck to the bottom of the pan.

Pour the sugar water into the bowl with the melted candy.

03. Combine Candy with Crushed Ice

Fill a blender with 3 cups of ice cubes and pulse to crush. Transfer the crushed ice to a bowl and place it in the freezer until the candy has cooled.

When the melted candy/sugar water has cooled to room temperature, add it to the blender. Blend on high speed to break up any remaining solid chunks of candy. Add half of the crushed ice and blend again.

Divide the remaining crushed ice between two glasses and pour the Red Vines Red Ropes mixture over top. Enjoy immediately.

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No Bake Sour Punch Pie

May 20, 2021 | Fall / Halloween Recipes, Sour Punch

No Bake Sour Punch Pie

With Sour Punch® Candy

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Ingredients

PRETZEL CRUST:

4 ounces pretzels
¼ cup (44 grams) brown sugar
½ teaspoon table salt
6 ½ tablespoons (90 grams) unsalted butter, melted

NO BAKE PIE:

1 cup sweetened condensed milk
16 oz full fat cream cheese at room temperature
½ teaspoon table salt
¼ cup Sour Punch Halloween Bats Candy
¼ cup Sour Punch Halloween Pumpkins Candy
2/3 cup water
Food coloring (optional)

01. Chop Pretzels in Food Processor

Preheat your oven to 350F.

In a food processor, combine the pretzels, brown sugar and salt. Pulse until the pretzels are crumbs.

02. Add Melted Butter

Add the melted butter to the food processor and pulse to combine.

pouring melted butter into food processor

03. Pour Pretzel Crumbs in Pie Pan

Pour the pretzel crumbs into a 9” pie pan.

04. Smooth Crumbs and Bake Crust

Pat crumbs into a smooth layer, ensuring to push them up the sides of the pan. Use the bottom of a drinking glass to help smooth out the crust if needed.

Bake crust for 8-10 minutes. The crust won’t feel set while it’s hot, but will harden as it cools. Let cool completely.

05. Melt Sour Punch Halloween Bats & Pumpkins Candy

In a small saucepan, combine half of the water with the Sour Punch Bats. Cook over low heat, stirring occasionally, until the Bats have melted and the mixture is smooth. If you’re having trouble getting the candy to dissolve, use a spatula to press the candy against the bottom of the pot. If you still see clumps, strain the mixture through a fine mesh sieve before using. Set aside. Repeat with the Sour Punch Pumpkins.

06. Make Cream Cheese Pie Filling

Place the cream cheese and salt in a large mixing bowl or the bowl of a stand mixer. Beat the cream cheese with the paddle attachment until smooth and creamy (2-3 minutes). Scrape sides of bowl as needed. Turn mixer on low speed & slowly stream the sweetened condensed milk into bowl while mixing.

07. Divide and Mix Pie Filling

Divide the cream cheese mixture in half, placing each half into a bowl. Add 1/8 cup (20 grams) melted Sour Punch Bats to one bowl and stir to combine. If desired, add purple food coloring. Repeat with the melted Sour Punch Pumpkins, adding orange food coloring if desired.