Create a spooky dessert spread for your party this Halloween. These recipes are all easy to make, and some can be ready in under an hour. They’re all about grand visual effects, but don’t be fooled! These sweets might look scary but you will be conquered at the first bite.
When it comes to candy apples, the choice of apples is important as you don’t want to end up with an overly sweet dessert. Green Granny Smith apples and red Fuji apples are both tart and will complement nicely the sweetness of the candy, and they are firm which means they will resist the heat once they are coated. If you prefer apples that are less tart, then go for red Golden Delicious apples.
Apples, 6 large size or 12 baby size, washed and dried
Wooden candy apple sticks
Sugar, 3 cups
Water, 1 cup
Light corn syrup, 1/2 cup
- De-stem the apples and insert a stick firmly into each apple from the top.
- Line a large tray with baking paper and set aside.
- In a saucepan, add the sugar, water and light corn syrup and place over high heat. Attach a thermometer to keep track of the temperature and stir until the sugar dissolves.
- Keep the mixture on high heat and bring to a boil without stirring. Once it reaches 300 degrees F, remove the saucepan from the heat and add a drop or two of Chefmaster LiquaGel food coloring, then stir until the color mixes completely.
- Dip each apple in the candy mixture while it’s warm, twirling it around to ensure it is fully coated. Shake off any excess and place the apple on the baking paper to cool for about 10 to 15 minutes. Once ready, these can be kept in an airtight container in the fridge for up to 5 days.
The decorative options with jelly brains are endless, such as adding some gummi worms or black caramel spiders on the plate for extra spookiness. This recipe is kid-friendly, but you can make the jelly alcoholic by replacing the 1/2 cup of cold water with an equal volume of vodka.
Brain Cake Mold
Strawberry jello mix, 2 packets of 6 oz each
Boiling Water, 2 cups
Cold Water, 1/2 cup
Fat Free Evaporated Milk, 1 can
Chefmaster LiquaGel food coloring, red (optional)
- Prepare the brain cake mold by spraying the inside of it with cooking spray and set aside.
- In a mixing bowl, pour the jello mix and the boiling water and stir until the powder is completely dissolved, then add in the cold water and the evaporated milk and stir well.
- If you want a stronger red color, add a drop of Chefmaster LiquaGel red food coloring and stir until the color is well integrated.
- Pour the mixture in the brain cake mold and place it in the fridge until it is set, which should take about 2 to 3 hours.
- Once it’s ready to be served, shake the mold gently, place a plate on top of it then tip it upside down to release the jello brain. If it doesn’t fall down on the plate straight away, shake the mold again and repeat.
Gingerbread Halloween Cookies
If you’re looking at making a small but sweet snack to add to the table, then these cookies are for you. We chose a bat shape as the black adds to the spookiness, but you can use this recipe to make different Halloween shapes such as pumpkins, ghosts or tombstones. This recipe will make about 20 cookies.
For the Cookies
Unsalted butter, 1/2 cup, softened
Brown sugar, 1/2 cup
All-purpose flour, 2 1/2 cups
Bicarbonate of soda, 1 tsp
Ground cinnamon, 1 tsp
Ground ginger, 2 tsp
Golden syrup, 1/2 cup
Bat cookie cutters
For the Royal Icing
Chefmaster Meringue Powder, 1/2 cup
Water, 1/2 cup
Icing sugar, 4 cups
Chefmaster LiquaGel food coloring, black
Edible food marker, white
- Line a large oven tray with baking paper and preheat the oven to 350 degrees F.
- Beat the butter and sugar until they are pale and creamy. This will take about 10 minutes if you are using an electric mixer. If you are doing this by hand, start by softening the butter, add the sugar and fold it in until it is fully combined with the butter, then use a fork to beat the mixture until you reach a fluffy texture.
- Add the flour, bicarbonate of soda, cinnamon, ginger and the golden syrup and beat until all elements are well integrated and the dough becomes smooth. Keep the dough in a plastic wrap in the fridge for about 30 minutes.
- When you’re ready to bake, roll out your cookie dough at a thickness of 5mm. To ensure it doesn’t stick everywhere, it is best to place it between two sheets of baking paper to roll it out smoothly.
- Cut out your cookies using the bat shaped cookie cutters, place them on the oven tray, then bake for about 10 minutes or until their color turns golden. Leave them on the tray to cool down completely before you decorate them.
- While the cookies are cooling down, prepare the icing by placing the Chefmaster meringue powder and the water in a bowl, and beating until soft peaks form. Add the icing sugar and mix until you get the desired consistency.
- Add 2 drops of Chefmaster LiquaGel black food coloring to the icing and mix until the color is well combined. If you need a darker color, add another drop of black food coloring and mix. Repeat until you reach the desired shade of black.
- When you’re ready to decorate, place the icing into a piping bag equipped with a 3mm nozzle. Start by piping the outline of the bats, then fill up the inside ensuring the cookie is fully coated. Set the cookies aside for 10 minutes, and once the icing is semi dry, use a toothpick to carve lines into the icing, forming the wing details. Set aside again, leaving the cookies to dry completely, which will take a few hours.
- Once the icing is completely dry, use the edible food pen to draw the eye and mouth details of the bats, and voila, your cookies are ready!
Bleeding Chocolate Cake
This cake is so simple to make and decorate and is the perfect addition to your Halloween table, because who wouldn’t want to eat a bleeding chocolate cake. You can add some extra decorative elements but we think the simple knife addition enhances the dramatic effect.
For the Cake
All-purpose flour, 1 1/2 cups
Sugar, 1 cup
Cocoa powder, unsweetened, 1/2 cup
Baking powder, 1 1/2 tsp
Salt, 1/2 teaspoon
Vegetable oil, 1/3 cup
Eggs, 1 large
Milk, 2/3 cup
Vanilla extract, 2 tsp
Hot water, 2/3 cup
For the Chocolate Glaze
Cream, 1/2 cup
White chocolate chips, 3/4 cup
Light corn syrup, 1/4 cup
Vanilla extract, 1 tsp
Chefmaster LiquaGel food colouring, red
- Grease an 8-inch cake pan and preheat the oven to 350 degrees F.
- In a bowl, add the flour, sugar, cocoa powder, baking powder and salt and mix together well.
- In a separate bowl, add the oil, egg, milk and vanilla extract and mix together well, then add to the dry ingredients and blend until the mixture is well incorporated. At this point, add the hot water and gently stir to reach a steady consistency.
- Pour the cake batter into the pan and bake for around 40 minutes, or until a toothpick comes out clean when inserted in the centre of the cake. Leave it to cool down in the cake pan for about 15 minutes before transferring to a cooling rack. Wait until the cake has cooled down completely before you prepare the chocolate glaze, because you will need to drizzle it on top of the cake as soon as it’s ready.
- To prepare the glaze, start by placing the chocolate chips in a large bowl and set aside. In a small pot, place the cream on medium to low heat. When it starts simmering, remove it from the heat and pour it on top of the chocolate chips, then add the corn syrup and the vanilla extract. Whisk the mixture together until it’s nice and smooth, then pour slowly on top of the cake, ensuring you stop once you have enough drizzles down the side for the bleeding effect.
Want to learn more Halloween Recipes? Check out the articles below