Chocolate-Covered Cherry Marshmallows

(C) 2015 Elizabeth LaBau

If you love chocolate-covered cherries, you've gotta try this recipe! Cherry marshmallows, packed with cherry flavor and lots of chopped maraschino cherries, are given a dunk in chocolate before serving. They're a fun departure from typical Vanilla Marshmallows, and are perfect for gourmet s'mores or gift-giving. 

Looking for other fruity marshmallow recipes? Try making Strawberry, Lemon, Mango, Raspberry, or Orange Marshmallows!

Ingredients

• 3 1/2 oz (1/2 cup) maraschino cherries
• 2 large egg whites, at room temperature
• 1 cup cold water
• 3 envelopes (1/4 ounce each) unflavored gelatin
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/4 tsp salt
• 2-3 tsp cherry extract
• Pink gel food coloring
• 1 c up powdered sugar, for dusting
• 12 oz chocolate candy coating

• Prep Time: 60 minutes
• Cook Time: 0 minutes

• Total Time: 60 minutes
• Yield: 9x13 pan marshmallows

Preparation

1. About 30 minutes before making the marshmallows, finely chop the maraschino cherries. Place them between thick layers of paper towel, and press well to remove as much moisture as possible. Let them sit for about 30 minutes to dry out (longer is okay.) Having moist cherries will make your marshmallows gooey, so try to get as much liquid out as possible.

2. Line a 9x13-inch baking pan with cling wrap, extending up and over the sides.

If your roll of cling wrap isn't wide enough, overlap two strips of plastic wrap. Spray the inside with nonstick cooking spray.

3. Place the room temperature egg whites in the bowl of a large stand mixer fitted with a whisk attachment.

4. Pour 1/2 cup of the cold water in a small bowl, and whisk in the gelatin. Set the bowl aside to let the gelatin "bloom," or absorb the water.

5. Pour the remaining 1/2 cup of water in a medium heavy-bottomed saucepan, and stir in the granulated sugar, the light corn syrup, and the salt. Place the pan over medium-high heat and continue to stir until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush to remove any stray sugar crystals. Insert a candy thermometer.

6. Cook the sugar syrup, without stirring, until the thermometer reaches 260° Fahrenheit. This will take 10-15 minutes, so while you're waiting for the sugar to cook, microwave the gelatin bowl for about 20 seconds, until the gelatin liquefies.

7. When the sugar syrup reaches 245° Fahrenheit, begin beating the egg whites on medium speed.

The egg whites should be well-beaten and be able to hold firm peaks at approximately the same time the sugar syrup reaches 260° Fahrenheit.

8. When the sugar syrup is at 260°, remove the pan from the heat and carefully whisk in the liquid gelatin mixture. It will bubble up and steam a bit, so watch your hands during this step.

9. The hot sugar syrup now needs to be added to the egg whites. If your saucepan does not have a spout, pour the syrup into a large mixing cup or pitcher with a spout, to give you more control over the process. Turn the mixer to low, and with the mixer running, slowly stream the hot sugar syrup into the beaten egg whites. Try to pour the syrup close to the sides of the bowl, so it doesn't hit the whisk and splatter everywhere.

10. Once all of the syrup is added to the whites, gradually increase the speed of the mixer until it is running on medium-high speed. Whip the marshmallow until it is very thick, shiny, and opaque, about 8-10 minutes depending on your mixer. When you lift the whisk from the marshmallow, it should slowly stream from the whisk in a thick ribbon. Add 2 tsp cherry extract and a few drops of pink food coloring, and mix them in well. Taste the marshmallow, and add additional cherry flavoring, if desired, until you get a nice strong cherry flavor. Add the chopped cherries, and stir them in.

11. Pour the marshmallow into the prepared pan and smooth it into an even layer. Let the marshmallow sit and rest, undisturbed, at room temperature until it is completely set, about 8 hours.

12. When you're ready to cut the marshmallow, dust your work surface with powdered sugar, and sprinkle a layer of powdered sugar on top of the marshmallow. Flip the marshmallow face-down on the work surface and peel the foil or cling wrap off the back. Dust a large chef's knife with powdered sugar and cut the marshmallow into long thin strips, cleaning the knife frequently as it gets sticky. Cut the strips of marshmallow into small squares. Toss the marshmallows squares in powdered sugar to prevent them from sticking together. Dust off as much excess powdered sugar as possible.

<13. Place the chocolate coating in a microwave-safe bowl, and microwave until melted, stirring after every 30 seconds to prevent overheating. Cover several baking sheets with parchment or waxed paper. Hold a marshmallow by the corner, and dip half of it in the melted chocolate. (If you prefer, you can dip the whole thing in chocolate!) Put it on a baking sheet, and repeat with the rest of the marshmallows. Refrigerate the trays briefly to set the chocolate, for about 15 minutes. Once set, you can store the marshmallows in an airtight container at room temperature for up to two weeks.

Skeleton Coffin Candy Bars

(c) 2015 Elizabeth LaBau

Skeleton Coffin Candy Bars are delightfully spooky Halloween candy bars. These simple bars have just a few ingredients, but their looks are killer! Chocolate bars are topped with an edible white chocolate skeleton and lots of cookie crumb "dirt" to make these cute and creepy treats.

You will need some specialty candy molds to make these bars. I've included links to where you can buy them online, but during the Halloween season, many craft stores (like Michael's and JoAnn's) will carry similar products. 

Ingredients

• 8 oz white candy coating
• 10 Oreo cookies (or similar chocolate sandwich cookies)
• 12 oz chocolate candy coating
• Skeleton candy mold (I used this Wilton one)
• Candy bar mold (I used this one)

• Prep Time: 60 minutes
• Cook Time: 0 minutes

• Total Time: 60 minutes
• Yield: 6 candy bars

Preparation

1. Make sure your skeleton candy bar mold is clean and dry. Place the white candy coating in a medium microwave-safe bowl and melt in 30-second increments, stirring after every 30 seconds to prevent overheating. Continue to heat and stir until melted and smooth.

2. Spoon the melted coating into the skeleton mold—you may find it easier to transfer it to a paper cone, piping bag, or plastic bag with the tip snipped off, since some of the bone cavities are small and narrow.

Gently tap the mold against the countertop to remove any air bubbles. Run a metal spatula or knife along the top to remove any excess coating and make the edges of the molds clean.

3. Refrigerate the mold until the white chocolate sets, about 15 minutes. Turn it upside-down and gently flex the mold so that the chocolate bones pop out. Repeat the process until you have 6 full chocolate skeletons. (If you use the mold I used, you'll need to do this 3 times total.)

4. While you wait for the white chocolate skeletons, place the chocolate cookies in a food processor and process them until they're fine crumbs. Set aside.

5. Make sure your candy bar mold is clean and dry. Melt the chocolate candy coating the same way you melted the white coating. Spoon the chocolate into the mold and tap it gently to even out the chocolate and get rid of any air bubbles.

6. Gently place the white chocolate skeleton pieces on top of the chocolate bars. Depending on the size of your molds, you may not use every piece of the skeleton—I omitted a few arm pieces to make my skeletons fit.

Sprinkle cookie dirt all over the top of the bars. Refrigerate the tray to set the chocolate, for about 20 minutes.

7. Once set, gently flex the mold to remove the bars and pop them out. Use a dry brush to brush stray dirt off the tops of the skeletons. Repeat the process until all of your candy bars are formed. These bars can be stored in an airtight container at room temperature for several weeks.

Click Here to See All Halloween Candy Recipes!

Click Here to See All Candy Bar Recipes!

Lemon Lime Soda Pop Truffles

(c) 2015 Elizabeth LaBau

You've had truffles. You've had soda. But have you ever had truffles that taste JUST LIKE soda? Get ready! These Lemon Lime Soda Pop Truffles have the sparkling sweet-sour taste of lemon lime soda, as well as the fizzy, popping sensation of carbonation. They're so delicious and unique, you'll want to gulp them down and then go back for more!

These truffles are best enjoyed the same day they are made, as the popping sugar will lose its "pop" over time. They're safe to eat for at least 2 weeks after preparation, but for maximum fizz, enjoy them the same day you make them. They do require a few specialty ingredients like citric acid and popping sugar, so be sure to read the notes at the end of the recipe for more information and tips.

Ingredients

• 6 ounces (about 1 cup) chopped white chocolate or white chocolate chips
• 2 ounces (4 tbsp) butter, cubed
• 1/4 cup heavy cream
• Zest of 1 lemon, finely minced
• Zest of 1 lime, finely minced
• 1/2 tsp lemon extract
• 1/2 tsp lime extract
• 1/4 tsp citric acid (optional, see Note below)
• 2 oz popping sugar or popping candy like Pop Rocks (see Note below)
• 1 lb white candy coating
• Green and yellow sparkling sugar

• Prep Time: 45 minutes
• Cook Time: 0 minutes

• Total Time: 45 minutes
• Yield: 20 truffles

Preparation

1. Combine the chopped white chocolate, the butter, and the heavy cream in a medium bowl. Microwave the bowl for 30 seconds, then stir everything together. If the white chocolate does not readily melt, microwave it for an additional 30 seconds, then whisk until the mixture is smooth.

2. Add the lemon and lime zests, the lemon and lime extracts, and the citric acid if you're using it, and whisk everything in.

When everything is whisked together, the mixture should have a thickened texture that holds the tracks of the whisk for a few seconds. It should not be thin like milk, but sometimes, depending on the white chocolate used, the truffle mixture takes a little bit of finessing to get it to emulsify properly. If it is thin after you whisk everything together, continue to let it come to room temperature and whisk occasionally as it cools. You can speed up the cooling process by putting it in the refrigerator and whisking after 4-5 minutes, until it changes from a thin liquid to a thicker truffle mixture. Once mixed, press a layer of cling wrap on top and refrigerate it until it is firm enough to scoop and roll.

3. Once it has firmed up, use a small candy scoop to form 1-inch balls of truffle mixture. Pour the popping sugar into a small bowl, and roll the truffles around in the popping sugar. After the outside of the truffles is coated with the sugar, roll them between your palms to make them round.

Refrigerate them briefly while you melt the white coating. Don't do this step too far in advance or refrigerate them for a long time, as the popping sugar will lose its pop when exposed to air and humidity.

4. In a microwave-safe bowl, melt the white chocolate candy coating, and stir until it is smooth and free of lumps.

5. Using a fork or dipping tools, dip a truffle into the white coating until it's completely covered. Let the excess drip back into the bowl, then place the dipped truffle on a parchment-covered baking tray.

6. While the coating is still wet, sprinkle the top with a pinch of yellow and green sparkling sugar. Repeat this process until all of the truffles are dipped. Let the coating set, then serve immediately.

7. For the best taste and texture, enjoy these truffles on the same day they're made. They can be stored up to 2 weeks in the refrigerator, but the popping texture will really only be noticeable on the first day.

Note: This recipe calls for citric acid, which adds a sour "tang" that characterizes lemon lime soda. It can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted, but the sour flavor won't be as pronounced. This recipe also calls for popping sugar, which can be found online and at some cake/candy supply stores. It's an unflavored version of Pop Rocks, so it adds the carbonated fizz without any additional flavoring or colors. If you can't find popping sugar, you can substitute Pop Rocks, just know that it will have the additional flavor or whatever type of Pop Rocks you choose.

Bloody Truffles

(c) 2015 Elizabeth LaBau

Bloody Truffles are bloody delicious, but also bloody gross! These cake truffles are skewered with edible royal icing weapons and painted with food coloring to create scary--yet sweet--Halloween truffles. I like to use cake truffles to make this recipe, since the cake mixture stays a bit softer than chocolate truffles and it's easier to stab the weapons into it that way. But if you prefer traditional truffles, you're free to use this same decorating technique on any recipe you'd like.

The royal icing knives and axes are both made by Wilton, and were purchased at craft stores (like Michael's or JoAnn's) around Halloween time. They may be available online at other times of the year, as well. 

Ingredients

• 1 box cake mix, and ingredients to make the cake
• 1 can (16 oz) prepared frosting
• 1 lb white candy coating
• 48 royal icing knives, axes, or similar edible weapons
• Red gel food coloring

• Prep Time: 60 minutes
• Cook Time: 0 minutes

• Total Time: 60 minutes
• Yield: 48 Bloody Truffles

Preparation

1. Prepare and bake the cake mix according to the directions of the package for a 9x13 cake. Once baked, allow the cake to cool completely.

2. Crumble the cake into a large bowl and work it with your hands until it is in small pieces.

3. Spoon three-quarters of the frosting into the bowl and stir with a rubber spatula until the mixture is well-combined. It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy.

If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency—the exact amount you need will depend on the texture of the cake you started with.

4. Using a small cookie or candy scoop, scoop out 1-inch balls of cake and roll between your palms until they are round. You should get about 48 balls from this recipe. Place the cakes balls on a baking sheet covered with parchment or waxed paper, and refrigerate them until firm, at least 1 hour.

5. Place the candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating. Cover a baking sheet with waxed paper.

6. Using dipping tools or a fork, submerge a cake ball in the melted candy coating. Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating. Replace the dipped truffle on the baking sheet. While the chocolate is still wet, firmly press a royal icing knife or axe into the truffle. Repeat until all of the truffles are dipped and decorated.

7. Once all of the cake balls are dipped, refrigerate the truffles to set the coating completely, about 20 minutes. Take a clean paintbrush and brush some red gel food coloring around the tops of the truffles where the royal icing decorations are.

8. These Bloody Truffles are best served at room temperature, and can be stored in an airtight container in the refrigerator for up to a week.

Double Chocolate Caramels

(c) 2015 Elizabeth LaBau

 If a little bit of chocolate is good, then a lot of chocolate must be GREAT, right? That's the theory behind these Double Chocolate Caramels! These soft, smooth caramels have a rich chocolate flavor on their own, but they're even better when dipped in a coating of dark chocolate. I topped mine with crunchy cacao nibs, but you could substitute other chocolate toppings like chocolate sprinkles or mini chocolate chips--just be sure to pack in as much chocolate flavor as possible!

Ingredients

• 14 2/3 oz (1 1/3 cups) light corn syrup
• 16 1/3 oz (2 1/3 cups) granulated sugar
• 1/2 tsp salt
• 16 oz (2 cups) heavy cream
• 1/2 oz (1 tbsp) butter
• 1 tsp vanilla extract
• 4 oz unsweetened chocolate, finely chopped
• 1 lb semi-sweet chocolate or chocolate candy coating
• 1/4 cup cacao nibs (can substitute chocolate sprinkles or mini chocolate chips)

• Prep Time: 45 minutes
• Cook Time: 0 minutes

• Total Time: 45 minutes
• Yield: 9x9 pan caramels

Preparation

1. Prepare a 9x9-inch square baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the corn syrup, sugar, salt, cream, and butter in a large saucepan over medium-high heat, and stir until the sugar dissolves and the butter melts. Bring the mixture to a simmer, and once simmering, insert a candy thermometer.

3. Continue to cook, stirring frequently to prevent the caramel from scorching on the bottom of the pan.

Cook until the thermometer reads 248 degrees F (120 C).

4. Once it reaches 248 F, remove the pan from the heat and stir in the vanilla and chopped unsweetened chocolate. Stir until the caramel is smooth and all the chocolate is melted.

5. Pour the caramel out into the prepared. Rap it gently against the table several times to remove any air bubbles. Allow the caramel to set at room temperature for several hours, until completely cool. It can be refrigerated to speed up the process, if you'd like.

6. Once the caramel is set, lift it from the pan using the foil as handles, and turn it face-down to peel off the foil from the back. Cut the caramel into small squares using a sharp, well-oiled knife. Refrigerate the caramels so they're firm enough for dipping—you don't want them soft and bendable.

7. Melt the chocolate or chocolate candy coating in a medium bowl in the microwave, stirring after every 30 seconds to prevent overheating. Cover a baking sheet with waxed paper or parchment paper, and have the cacao nibs (or sprinkles, or mini chocolate chips) ready nearby.

8. Use a fork or dipping tools to dip a caramel in the melted chocolate. Let the excess drip back into the bowl, then scrape the bottom against the lip of the bowl. Set the caramel on the prepared baking sheet, and while the chocolate is still wet, sprinkle the top with a pinch of cacao nibs. Repeat until all of the caramels are dipped and decorated. Refrigerate the tray to set the chocolate, for about 15 minutes.

9. These caramels can be stored in the refrigerator for up to 2 weeks. For the best taste and texture, serve them at room temperature so the caramel is soft and chewy.

Bloody Caramel Apples

(c) 2015 Elizabeth LaBau

Caramel apples? More like SCAREamel apples, am I right? (Ba-dum-ching!) Bad wordplay aside, these caramel apples have a lot going for them. They're easy to whip up, but the red gel "blood" makes them totally eye catching, and perfect for a spooky Halloween party.

Ingredients

• 4 ripe apples
• 4 wooden skewers or popsicle sticks
• 14 ounces (1 bag) soft caramel candy
• 2 tbsp water
• 2 cups white chocolate candy coating or chopped white chocolate
• Red decorating gel

• Prep Time: 30 minutes
• Cook Time: 0 minutes

• Total Time: 30 minutes
• Yield: 4 caramel apples

Preparation

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Place the unwrapped caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid by the end.

4. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove the excess, then scrape the bottom against the lip of the bowl. Set it on the prepared baking sheet. Repeat with the remaining apples and caramel.

5. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes.

6. Place the white candy coating in a microwave-safe bowl and microwave until melted, stirring every 30 seconds to prevent overheating.

7. Dip a caramel-covered apple in the white chocolate, coming almost to the top of the apple. If necessary, spoon some white chocolate over the top to ensure the apple is evenly covered. Let the excess drip back into the bowl, then place the apple back on the baking sheet. Repeat until all of the apples are dipped in white candy coating.

8. Refrigerate the apples until the white chocolate sets, about 30 minutes.

9. Pipe a ring of red decorating gel around the top of each apple, creating drips and drops and making the ring look like blood. The gel will never set, so if you want to make these in advance and store in them in plastic wrap in the refrigerator, it's best to wait to decorate them until shortly before serving. The apples can be kept for up to a week in the refrigerator.

Black Cat Chocolate-Dipped Cookies

(c) Elizabeth LaBau

 Black Cat Chocolate-Dipped Cookies are an easy, cute recipe that's perfect for Halloween or any kid's party! Use your favorite cookies as the center, and get creative with the toppings and designs of the cat faces. This is a great one for kids to help make!

Ingredients

• 16 oz chocolate candy coating
• 24 chocolate sandwich cookies (like Oreos)
• 48 large white flat sprinkles (or candy eyeballs)
• 48 chocolate chips
• 24 chocolate-covered sunflower seeds
• 1/4 cup white chocolate chips

• Prep Time: 10 minutes
• Cook Time: 10 minutes

• Total Time: 20 minutes
• Yield: 24 cookies

Preparation

1. Line a baking sheet with waxed paper or parchment paper, and set aside for now.

2. Place the chocolate candy coating in a medium microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating, until the coating is melted and smooth.

3. Using forks or dipping tools, dip a cookie in the chocolate coating until it's coated completely. Remove it from the coating and let the excess drip back into the bowl, then place it onto a baking sheet lined with parchment or waxed paper.

4. While the chocolate is still wet, press two white sprinkles (or candy eyeballs) into the top of the cookie. Press two chocolate chips on top to represent the ears, and add a chocolate-covered sunflower seed below the eyes to be the nose.

5. Repeat this process until all of the cookies are dipped and decorated. If you're using the white sprinkles for eyes, dip a toothpick in the remaining melted chocolate and draw a vertical line in the center of each sprinkle to form a cat's eye.

6. Melt the white chocolate chips in the microwave, and transfer the melted chocolate to a paper cone or a plastic bag with the corner snipped off. Draw a few white lines coming out from the center of the cookie to represent the cat's whiskers.

7. Refrigerate the tray to let the chocolate set completely, for about 15-20 minutes. Store these Black Cat Cookies in an airtight container at room temperature for up to two weeks.

Brownie Chunk Chocolate Fudge

(c) 2015 Elizabeth LaBau

 Brownie Chunk Chocolate Fudge is a chocoholic's dream come true! Fudgy brownie chunks are embedded in a rich chocolate fudge. Every bite of this candy is soft, creamy, chewy, and deeply chocolatey. You can use homemade or store-bought brownies for this--just avoid any brownies that are too cakey, since fudgy or chewy brownies work best.

Ingredients

• 4 oz butter
• 14 oz (2 cups) granulated sugar
• 6 oz (3/4 cups) sour cream, not light variety
• 1/2 tsp salt
• 12 oz chopped semi-sweet chocolate, or semi-sweet chocolate chips
• 7 oz marshmallow cream
• 1 tsp vanilla extract
• 10 oz (3 1/2 cups) brownie chunks, cut into 1/2-inch cubes

• Prep Time: 30 minutes
• Cook Time: 0 minutes

• Total Time: 30 minutes
• Yield: 9x13 pan fudge

Preparation

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

2. Place the butter, sour cream, salt, and sugar in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar and butter melt.

3. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, insert a candy thermometer and continue to cook, stirring frequently to prevent it from scorching on the bottom.

Cook until it reaches 235 F (113 C).

4. Once at 235 F, remove the pan from the heat and add the chopped chocolate (or chocolate chips) and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips completely.

5. Add the vanilla and stir well. Finally, add most of the brownie chunks, reserving a handful to put on top. Stir just until they're incorporated—don't overmix, or you'll risk breaking the brownies into crumbs.

6. Pour the fudge into the prepared pan and smooth it into an even layer. Scatter the remaining brownie pieces on top, and press down gently so they adhere to the fudge. Allow it to set at room temperature for 3-4 hours, or in the refrigerator for 1-2 hours. To serve, cut it into small 1-inch pieces. Store Brownie Chunk Chocolate Fudge in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.