Witchy Woman Candies

Any Eagles fans out there? Sing with me now!
Woo hoo witchy woman see how high she flies
Woo hoo witchy woman she got the moon in her eye

Yes, today's candies are wonderfully weird witches and witch-ly accessories! We'll start with the witches themselves. How cute are these witch truffles?? Chocolate truffles form the head, and then they're outfitted with a kiss-and-cookie hat and decorated with luminous green skin, black hair, and even a protruding nose! If you've ever wanted to eat a witch's face--and really, who among us has not?--this is the perfect opportunity.

Maybe you're more interested in witch accessories than in witches themselves. I can respect that. Perhaps I could interest you in these chocolate-filled witch hats, then? Ice cream cones are filled with a chocolate truffle mixture, then set on cookies and dipped in chocolate. It's about five different desserts in one, and these babies look great when they're all lined up on a platter together.

Finally, I have an option for those with little children, little time, and/or little patience. Easy witch hats are so simple, they barely need a recipe. It's really more of an assembly project than a cooking project, which makes it a good choice for small helpers, or classroom projects. Simply stick kisses on a cookie, add a little ribbon, and you're good to go!

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Witch candies Photo c Elizabeth LaBau, licensed to About.com, Inc.

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Mummy Candies

Making Halloween candy is a wrap with these mummy candies! First up, Mummy Truffles. Chewy, soft coconut balls are wrapped in fondant "bandages" to form adorable mini mummy candies. You can use purchased fondant, or for an easy homemade alternative, try this recipe for Marshmallow Fondant. Don't miss the video showing how to make mummy truffles!

At the other end of the work/reward spectrum are these adorable Mummy Pretzel Rods. They're so simple but so good! Everyone knows chocolate-dipped pretzels are inherently awesome, but when you add a drizzle of white chocolate "bandages" and some eyes, well, they're downright amazing. This is also a good recipe for if you need a last-minute Halloween treat, or a cooking craft to do with your little goblins.

Get the recipes:
Mummy Truffles
Mummy Pretzel Rods

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Photos c2011 Elizabeth LaBau, licensed to About.com, Inc.

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How to Make Vampire Bite Truffles

For an easily printable recipe, please see this Vampire Bite Truffles page

Vampire Bite Truffles have bloody vampire fang marks on the outside and ooze red "blood" when you bite into them! These truffles are made of sweet almond marzipan and contain a liquid cherry filling that gushes once they're opened. You can buy a 7-oz tube of marzipan, or you can use the recipe for Basic Marzipan or Marshmallow Cream Marzipan. Begin by gathering your ingredients:

• 7 oz prepared marzipan
• 1/2 cup cherry pie filling (can substitute red jam)
• 12 oz white candy coating

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Ghoulish Ghost Candies

I'm in full-on spooky candy mode. Prepare yourselves for a blitz of creepy crawlies, spooky spiders, and ghastly ghouls!
First up, a trio of ghost candies, starting with ghost cake pops. I used pumpkin spice cake to make these easy lollipops--'tis the season, after all. The crumbled pumpkin cake is mixed with cream cheese frosting, then I put my play-doh sculpting skills to good use forming small ghostly figures. These are an awesome addition to a Halloween party dessert table, or they could be individually wrapped and passed out as party favors. Or you could just eat them all yourself! Not like I'd know anything about that...

Moving on! Ghost Strawberries are just about the easiest thing you can make--simply melt some white chocolate, dip fresh strawberries, and add little chocolate faces. Of course real white chocolate makes these extra delicious, but I won't tell if you use white chocolate chips--just be aware that you may want to add a little oil or shortening to thin it out and make it easier to work with.

Finally, these Meringue Ghosts are practically virtuous compared to some other Halloween treats. Meringues are light and crispy candies made from egg whites and some sugar, so they're fairly low-calorie. As the recipe is written they're a subtle vanilla flavor, but they can be customized with any additional extracts or flavors you'd like. Meringues are a wee bit tricky, so I have this video showing how to make meringue ghosts that'll take you through each step of the process.

Get the recipes:
Ghost Cake Pops
Ghost Strawberries
Meringue Ghosts

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Ghost Candy Photos cElizabeth LaBau, licensed to About.com, Inc.

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Tombstone Fudge

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Tombstone Fudge is a quick microwave fudge that can be easily cut and decorated to look like tombstones. Add this to your Halloween candy repertoire and scare your friends and family with customized Tombstone Fudge headstones!

Yield: 1 9x13 pan

Ingredients:

• 18 oz (about 3 cups) semi-sweet or dark chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 cup white chocolate chips, to decorate

Preparation:

1. Prepare a 9 x 13 by lining it with aluminum foil and spraying the foil lightly with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the chocolate chips, condensed milk, and salt.

3. Microwave the bowl on high for 1 minute, then stir with a spatula. If the chocolate chips are not completely melted, return the bowl to the microwave and heat for another 15-30 seconds, then stir until the chocolate is melted and smooth.

4. Add the vanilla extract, and stir to mix it in. Scrape the fudge into the prepared pan and smooth it into a thin, even layer.

5. Let the fudge set at room temperature for 2 hours, or in the refrigerator for 1 hour, until it is firm.

6. Lift it from the pan using the foil as handles, and then use a sharp paring knife to cut it into long, thin rectangles. Either use the knife, or a crescent-shaped cookie cutter to round the top of the rectangles so that they resemble a tombstone shape.

7. Melt the white chocolate chips in the microwave, then pour the melted white chocolate into a paper cone or plastic baggie. If using a baggie, cut a tiny hole in the corner so the chocolate flows out of the bag. Decorate the tombstones with spooky sayings or names.

8. Store Tombstone Fudge in an airtight container at room temperature for up to two weeks.

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Werewolf Truffles

I just want you to know, I'm really holding back in the cheesy writing department. When it came time to write about these Werewolf Truffles, I almost called them "howlingly good." Then there was that pun about their bark and their "bite." Yes, sometimes I even make myself groan. So I decided to dial down the cheese factor and instead give it to you straight: these Werewolf Truffles are a delicious chocolate-peanut butter truffle, molded to look like little werewolf heads. Their ears are graham crackers, their eyes are red hots, and their noses are miniature chocolate chips. The best part, though, is the textured "fur" on the outside.

The secret to getting this cool furry look is to wait until the chocolate coating is tacky to the touch, then roll the truffles on a cooling rack. Some of the chocolate will rub off, and the rest will become rough and textured, just like wolf fur! If you want a little more guidance, I also have a video showing how to make Werewolf Truffles. I guarantee you won't be want to wait to sink your claws into these. (Sorry, sorry! I'm really finished now.)

Get the recipe: Werewolf Truffles

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Werewolf Truffles Photo ?2009 Elizabeth LaBau, licensed to About.com, Inc.

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Chocolate Cherry Mice

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Chocolate Cherry Mice are adorable chocolate-covered cherries, decorated with chocolate kisses and almonds so that they look like candy mice! This is a great candy to make with kids, because it doesn't require any cooking and only minimal assembly.

Yield: 24 chocolate cherry mice

Ingredients:

• 24 maraschino cherries with stems
• 1 cup chocolate candy coating or chopped chocolate
• 24 chocolate kisses, unwrapped
• 48 almond slices
• 2 tbsp white chocolate chips

Preparation:

1. Line a baking sheet with foil or waxed paper. Drain the cherries from their liquid and pat them dry between two sheets of paper towel.

2. If you have the time, place the cherries and the chocolate kisses in the refrigerator for about 20 minutes to chill. Having them cold will make the chocolate harden faster and will make mouse assembly quicker and easier. This step is completely optional, however.

3. Melt the chocolate candy coating or chopped chocolate in the microwave, stirring after every 30 seconds to prevent overheating.

4. When the chocolate is melted, hold a cherry by the stem and dip it completely in the melted chocolate take it out of the chocolate and let the excess drop back into the bowl.

5. Press a chocolate kiss onto the top of the cherry (opposite the stem end) and then set the cherry on its side on the baking sheet. Quickly insert two almond slices between the kiss and the cherry to act as the mouse ears.

6. Repeat until all of the cherries have been dipped and your mice are assembled.

7. Melt the white chocolate chips in a small bowl or cup in the microwave. Use a toothpick to dot the chocolate onto the kisses to represent eyes, or place the chocolate in a plastic bag and cut off the corner to act as a makeshift piping bag. If desired, you can also add noses, mouths, or any other decorations to your mice.

8. Your chocolate cherry mice are now finished! They can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks.

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Bat Truffles

Did you know that the correct name for a group of bats is a colony? In the course of doing a little Googling to figure that out, I found this great page of animal group names. A colony of bats is a pretty good name, but not nearly as great as a business of ferrets, a shrewdness of apes, or an unkindness of ravens! Forget candy writing, I want to go into the business of animal group naming. Um, will I have to go back to school for that?

Ahem! Back to the candy. I am happy to share with you this colony of Bat Truffles: rich chocolate truffles decorated with hand-piped chocolate bat wings. You can give them faces with white chocolate, but I kind of loved their pristine exterior--the better to look vaguely sinister, my dears.

Get the recipe: Bat Truffles

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Bat Truffles Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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Striped Butterscotch Fudge

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

Alternating layers of butterscotch and chocolate fudge give this easy fudge recipe a fun appearance and delicious taste. If you want a very whimsical appearance (and extra-indulgent taste) you can create six or even eight striped layers by repeating the stacking instructions down below. Using the original directions for four-layer fudge, this recipe yields about 24 small squares of fudge.

Ingredients:

• 1 cup chocolate chips
• 1 tsp vanilla extract
• 2/3 cup condensed milk, divided use
• 1 cup butterscotch chips

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the chocolate chips in a medium microwave-safe bowl and microwave in one-minute increments until melted, stirring after each minute to prevent overheating. Once melted, add the vanilla and 1/3 cup of condensed milk and stir until smooth and combined.

3. Scrape the fudge into the prepared pan and spread it into a smooth, even layer. The fudge will be very thin. Place it in the refrigerator to set while you prepare the butterscotch layer.

4. Place the butterscotch chips in a medium microwave-safe bowl and microwave in one-minute increments until melted, stirring after each minute to prevent overheating. Once melted, add the remaining 1/3 cup of condensed milk and stir until smooth.

5. Scrape the butterscotch fudge on top of the layer of chocolate fudge and smooth it into a thin, even layer. Place back in the refrigerator to set for about 20-30 minutes. You want it to be firm enough to handle, but not completely hard and solid.

6. Once the fudge is firm enough to handle, pull it out of the prepared pan using the foil as handles. Cut it in half using a large sharp knife, and carefully lift one half and place it on top of the other. You should now have a rectangular block of fudge with four striped layers. Press down gently to fuse the layers together—this works best if the fudge is not completely hard. Wrap the block of fudge in cling wrap and return to the refrigerator until completely set, about one hour.

7. Once the fudge is set, use a large sharp knife to cut it into three long rows, then cut each row into eight pieces for a total of two dozen small pieces of fudge. Serve fudge at room temperature, and store it in an airtight container at room temperature for up to two weeks.

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Click Here to View All Fudge Recipes!

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Spooky Halloween Candies

This collection of spooky Halloween candy recipes is sure to liven up any Halloween party. Most are simple enough that kids can make them (with a little adult assistance) and their taste and appearance appeals to both kids and adults alike. Boooo appetit!

1. Marzipan Fingers

(c) 2007 Elizabeth LaBau, licensed to About.com

Marzipan fingers are the ultimate ghoulish Halloween candy! Delicious almond marzipan is fashioned into frighteningly lifelike severed fingers. Eat them if you dare!

2. Werewolf Truffles

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Werewolf Truffles may be the best Halloween candy you’re too scared to eat! A delicious chocolate-peanut butter mixture is dipped in chocolate and decorated to look like spooky werewolves.

3. Blood-Splattered Fudge

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Blood-Splattered Fudge is gruesome…and gruesomely delicious. A smooth and creamy white chocolate fudge is covered in red food coloring splatters that look disturbingly like blood. It's not for the squeamish, but if you're looking for the perfect scary candy for Halloween, look no further than Blood-Splattered Fudge.

4. Mummy Truffles

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Making Halloween candy is a wrap with these Mummy Truffles! Chewy, soft coconut balls are wrapped in fondant “bandages” to form adorable mini mummy candies.

5. Marzipan Brains

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Pistachio marzipan is formed into creepy brain shapes in this fun Halloween candy! The greenish-black candy brains are eerily realistic, and have a great roasted pistachio taste.

6. Vampire Bite Truffles

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Vampire Bite Truffles have bloody vampire fang marks on the outside and ooze red "blood" when you bite into them! These truffles are made of sweet almond marzipan and contain a liquid cherry filling that gushes once they're opened.

7. Bat Truffles

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Bat Truffles are delightfully spooky chocolate truffles in the shape of bats. This candy is perfect for Halloween or any scary occasion.

8. Meringue Ghosts

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Meringue Ghosts are fluffy, crispy meringue candies dipped in chocolate and formed into cute ghost shapes, perfect for Halloween.

9. Spider Truffles

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Spider Truffles are one spider you'll want to eat, not squish! Rich chocolate truffles are decorated with black licorice legs in this creepy candy spider recipe.

10. Chocolate-Filled Witch Hats

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

These clever Chocolate-Filled Witch Hats Halloween candies feature crunchy ice cream cones, shortbread cookies, and a rich, creamy chocolate truffle filling.

Click here to see more spooky candies on the next page!

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How to Make Chocolate Leaves

Paint the Leaves With?Chocolate

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

There are two ways to coat the chocolate leaves. If you will be making the leaves all one color, you can simply use your finger or a small pastry brush to smooth an even layer of chocolate on the top of the leaf. Make sure that the chocolate extends all the way to the edges, and that there are no translucent spots where the chocolate layer is thin. Replace the leaf, wet chocolate side up, on the baking sheet and repeat with remaining leaves and chocolate.

More Chocolate Decoration Tutorials

• How to Wrap A Cake in Chocolate
• How to Make Chocolate Curls
• How to Make Chocolate Roses

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Marzipan Brains & Severed Fingers (Yum!)

Today, I have two slightly gross but oh-so-good marzipan Halloween candies for you. These Marzipan Brains make me want to stick my arms out like a zombie and moan "braaaains...braaaaains..." for several minutes. I can't deny that these are moan-worthy: homemade pistachio marzipan is shaped into wee little brains that taste delicious. If you're not sure how exactly to make a brain, never fear! I have a handy photo tutorial showing you how to make marzipan brains. Now there's one sentence I never thought I would write.

Marzipan is not limited to creating noshable noggins, however. You can also use delicious almond marzipan to make these slightly repulsive Marzipan Fingers. In my opinion, they make the best Halloween party appetizer. Imagine approaching unsuspecting party guests and asking, "Would you like a lady finger?" Punny and disgusting, my favorite combination.

Get the recipes: Marzipan Brains
Marzipan Fingers

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Marzipan Brains Photo c2010 Elizabeth LaBau, licensed to About.com, Inc.

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Coconut Squares

(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.

Tropical coconut is featured in these fragrant candy squares. The texture is similar to a stiff fudge, with the unmistakable addition of lots of sweetened shredded coconut.

Prep Time: 20?minutes

Total Time: 20?minutes

Ingredients:

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 2 tbsp butter
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1.5 cups shredded coconut

Preparation:

1. Prepare a 9x13” cake pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves and the mixture comes to a boil.

3. Insert a candy thermometer and continue to boil the mixture until it reaches 240 degrees. Once at 240, add the butter and stir until the butter is melted and the mixture is homogenous.

4. Continue to boil the mixture without stirring until it reaches 260 degrees.

5. Once at 260, remove the candy from the heat and immediately stir in the salt, baking soda, and coconut—the mixture will foam up a bit. Quickly pour the candy into the prepared pan and smooth it into an even layer.

6. Allow the candy to set at room temperature for several hours, then cut it into small squares to serve. Coconut Squares can be stored in an airtight container at room temperature for up to two weeks.

Try these other coconut candies:

• Coconut Marshmallows
• Coconut Marshmallow Fudge
• Lime Coconut Truffles
• Coconut Cream Patties
• Coconut Bonbons
• Coconut-Covered Cashews
• Macadamia Coconut Bonbons
• Mango Coconut Balls
• Chocolate Coconut Haystacks
• Sweet Potatoes
• Almond Joy Fudge
• Almond Delight Candy Bars
• Martha Washington Candies
• Pina Colada Clusters

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How to Make Pumpkin Cake Pops

Pumpkin Cake Pops are adorable moist bites of cake on a stick decorated to look like pumpkins! These fun Halloween candies make perfect gifts or Halloween party refreshments. For an easily printable recipe, please see this Pumpkin Cake Pops page.

Start by gathering your ingredients. You'll need:

• One 9 x 13 cake, any flavor
• One can (16 oz) prepared frosting, any flavor
• 1 lb orange candy coating
• About 48 lollipop sticks
• Food-safe markers or 2 tbsp chocolate chips

Since we're making Halloween-themed cake pops, I used a pumpkin spice cake and cream cheese frosting to reflect the season.

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Chocolate Peanut Butter Crunch

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Chocolate Peanut Butter Crunch Bars are a layered candy featuring a crispy chocolate base, a stripe of peanut butter fudge, a layer of chocolate-peanut fudge, and a smooth chocolate icing on top. The contrasts in taste and texture between the crispy chocolate and the smooth peanut butter fudge ensure that these small squares deliver big flavor.

This fudge has a lot of layers and a lot of steps, but they’re all fairly basic, so don’t be intimidated--it is easier and faster than it appears.

Ingredients:

• 1 cup chocolate chips, divided use
• 1/2 tbsp plus 1 stick (4 oz) butter, divided use
• 1 cup crisped rice cereal
• 1 cup crunchy peanut butter, divided use
• 1/8 tsp salt
• 1.25 cups powdered sugar

Preparation:

1. Prepare a 9x5 loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place ? cup of chocolate chips and ? tablespoon of butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir in ? cup of crunchy peanut butter, and once incorporated, add the crisped rice cereal and stir until well-combined. Scrape this mixture into the prepared pan and press it in an even layer. Refrigerate to set the crust while you prepare the next layer.

3. Place 1 stick (4 oz) of butter and the salt in a medium saucepan over medium heat. Melt the butter, and then stir in the remaining ? cup of crunchy peanut butter. Stir until completely incorporated and smooth. Add the powdered sugar and stir until smooth. Pour half of the peanut butter fudge mixture on top of the bottom layer in the pan, and spread evenly. Reserve the other half, and place the pan back in the refrigerator to set.

4. In a small microwave-safe bowl, melt ? cup of chocolate chips. Pour the melted chocolate into the remaining peanut butter fudge in the saucepan, and stir until well-combined. Spread the chocolate peanut butter fudge over the peanut butter fudge in the pan and smooth it into an even layer.

5. Place ? cup of chocolate chips in a small microwave-safe bowl and microwave until melted. Pour the melted chocolate on top of the fudge layer and smooth it into an even layer. Refrigerate to set the bars completely, about 1 hour.

6. Once set, remove the bars from the pan using the foil as handles. Cut the bars into small squares to serve. Store Chocolate Peanut Butter Crunch Bars in an airtight container in the refrigerator for up to a week.

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Oozing Slime Truffles

One peek at these Oozing Slime Truffles will have you wondering: is it a candy, or a science experiment gone terribly awry? (To tell you the truth, sometimes the difference in my life is not so clear!) These molded truffles have a lemon-white chocolate ganache filling that's purposefully made very loose, so that it has a viscous consistency when released from its white chocolate shell. And the green color? That's good old-fashioned food dye, for purposes of making this candy 30% more scarifying.*
*That's a scientific term

Get the recipe: Oozing Slime Truffles

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Oozing Slime Truffles Photo c2010 Elizabeth LaBau, licensed to About.com, Inc.

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Milk Chocolate

Definition: In addition to containing cocoa solids, milk chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk chocolates are typically much sweeter than dark chocolate, and many popular candy bars that are chocolate-based use milk chocolate.

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Spider Candies You Won't Want to Squish

Today I have a bevy of spider candies...no, a flock...no, a herd...no...what DO you call a group of spiders? (A murder of spiders?) Well, whatever the proper term is, I have one of those for you! A handful of delicious and creepy spider candies to get you in the Halloween mood. First up: Spider Truffles. I love the look of these spider truffles, with their fat chocolate bodies atop black licorice legs. You can give them faces and personalities, but I prefer my spiders to be as anonymous and far from human as possible!

Spider Lollipops are the easiest candy you'll ever make, consider the fact that they consist of store-bought lollipops and some pipe cleaners. (Oh, and googly eyes! Mustn't forget the googly eyes.) Their super-easy nature makes them a perfect kid-friendly activity or treat.

If truffles and lollipops don't float your boat, try these Candy Spiders instead. They may look small and innocent, but these marshmallow and chocolate confections are actually viciously addicting and savagely delicious. The only way to exterminate candy spiders is to eat every last one of them. Are you up for the challenge?

Lastly, let's not forget a home for our creepy creations. These Spiderwebs Candy are an incredibly easy Halloween candy, and everyone will love the great taste of salty, crunchy pretzels and smooth, sweet white chocolate. If you don't want to draw the spider in the middle of the web, you can place a raisin or chocolate chip in the center to represent the spider.

Get the recipes: Spider Truffles
Spider Lollipops
Candy Spiders
Spiderwebs Candy

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Photos c2011 Elizabeth LaBau, licensed to About.com, Inc.

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