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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