toffee/ caramel-ed apples

apple bobbing and toffee apples are great seasonal treats for any halloween party and are great for bon fire night too (uk mainly)

so give this easy recipe a go

you will need:

• 12 ripe/crisp apples
• 40ml of dark corn syrup
• 35g granulated sugar
• 35g light brown sugar 
• 35g heavy cream
• 1/4 teaspoon(s)salt 
• 3 tablespoon(s) butter 
• 3/4 teaspoon(s) vanilla extract

how to make:

Line a baking pan with a generously oiled sheet of parchment paper. Push a candy apple stick into the core of each apple.

Combine the syrup, sugars, heavy cream, and salt in a large saucepan over medium-high heat. Simmer until the mixture reaches 270 degrees F – about 15 minutes. Remove from heat, stir in the butter and vanilla. Let cool for 6 to 8 minutes, until caramel thickens to a toffeelike consistency.

 Dip and gently swirl the apples into the caramel and place on the prepared baking sheet. you can add sweets, melted chocolate and other toppings you wish at this stage Let cool completely.

 

sweet popcorn balls

want a sweet but more traditional treat for trick or treaters or party goers this halloween why not try making some sweet popcorn balls.

to make this sweet snack you will need: 

large bowl of popped pop corn 

50-70g of dried fruit (figs, cherries, raisins, apricots)

40g granulated sugar 

25 g brown sugar

28g corn syrup

150ml of water 

Directions

1.  Toss popcorn and dried fruit together in a large, lightly oiled, heatproof bowl. Oil 2 waxed paper-lined baking  pans and a long metal fork. Set aside.
2. 
   
3. Bring sugar, brown sugar, corn syrup, and water to a boil over medium-high heat in a medium saucepan fitted with a candy thermometer. 
4. 
   
5. Reduce heat to medium and cook until mixture reaches 260 degrees F.
6. Carefully pour the syrup over the popcorn mixture. Stir with the fork to distribute. Let sit for 1 to 2 minutes.
7. 
   
8. With well-oiled hands, form 3-inch balls, place on pans, and cool completely. Store in an airtight container for up to 4 days.

pumpkin mousse

pumpkin mousse

to make this delicious pumpkin mousse you will need:

5 large Egg Yolks

1 cup(s) Sugar

3 1/2 cup(s) Heavy Cream

15 ounce(s) Canned Pumpkin

2 teaspoon(s) Vanilla Extract

1 1/2 teaspoon(s) Ground Cinnamon

1/2 teaspoon(s) Ground Ginger

1/4 teaspoon(s) Ground Nutmeg

1/4 teaspoon(s) Salt

2 tablespoon(s) Dark Rum

1 teaspoon(s) Powdered Gelatin

3 ounce(s) Shaved Dark Chocolate

Instructions:

1. first take a large bowl fill it half way with ice and set aside.

2.Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula -- about 10 minutes. Transfer to a medium bowl and set over the ice bath . Stir to cool.


3. Add pumpkin, vanilla, spices , and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops -- about 8 hours or up to overnight.

4. Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.