(Sara Hashemi Nasab / McGill Tribune)

Tribune Trick-or-Treats

a/Recipes/Student Living by

Ghost Marshmallows

Makes 32 ghost-shaped marshmallows

Ingredients

3 tbsp unflavoured gelatin powder

½ cup cold water

2 cups granulated sugar

½ cup corn syrup

½ cup cold water

1 tbsp vanilla extract

2 egg whites

1 cup confectioners’ sugar

Cooking spray

Instructions

1. Spray metal baking pan with a thick layer of cooking spray (or oil).

2. Shake gelatin powder into a bowl of cold water and let stand.

3. In a saucepan over low heat, combine sugar, corn syrup, and cold water. Cook and stir with a wooden spoon until sugar is dissolved.

4. Once sugar is dissolved, increase the heat and bring mixture to a boil—do not stir the mixture during this step!

5. Remove heated sugar mixture from stovetop and pour over gelatin in bowl. Stir vigorously.

6. Using a whisk or hand mixer, beat mixture until thickened and white. The mixture’s volume should appear to increase

7. Add vanilla extract to the gelatin mixture.

8. In another bowl, beat egg whites until they form stiff peaks.

9. Gently fold in egg whites to gelatin mixture until just combined.

10. Pour completed mixture into baking pan and sift about ¼ cup confectioners’ sugar over the top.

11. Put marshmallows in refrigerator and allow mixture to firm for four hours to one day.

12. After chilling mixture, go around the edges of the pan with a knife and gently remove marshmallows onto cutting board.

13. Cut into desired shapes, such as ghosts.

14. Cover marshmallows with remaining confectioners’ sugar.

15. Store marshmallows in a cool and dry location.

 

Homemade Twix Bars

Ingredients

Cookie base:

1¾ cups all-purpose flour

1 cup cold butter

½ cup dark brown sugar

Caramel filling:

¾ cup butter

½ cup dark brown sugar

3 tbsp corn syrup

1 can sweetened condensed milk

2 tsp vanilla extract

Chocolate coating:

1 package chocolate chips

1 tbsp butter

Instructions

1. Preheat oven to 350oF.

2. Mix all ingredients for the cookie base together until clumpy.

3. Press mixture onto cookie sheet and bake for about 20 minutes until golden brown.

4. Combine all butter, brown sugar, corn syrup, and condensed milk for the caramel in a saucepan.

5. Heat caramel mixture over medium heat until boiling, stirring continuously.

6. Reduce heat to low and allow caramel to simmer for 5-10 minutes—keep stirring!

7. Remove the caramel from the heat and add vanilla extract.

8. Pour caramel over the baked cookie base.

9. Cool in refrigerator until caramel has hardened.

10. Melt chocolate chips in the microwave with butter (to prevent your chocolate from burning).

11. Pour melted chocolate over cookie and caramel, refrigerate to cool.

12. Cut into candy bar sized pieces.

 

Candy Eyeballs

Ingredients

½ cup peanut butter

3 tbsp butter

1¼ cups confectioners’ sugar

2 tsp vanilla extract

1 bag white chocolate chips

M&Ms

Red frosting

Instructions

1. In a bowl, cream peanut butter and softened butter together.

2. Add confectioners’ sugar and vanilla extract, mixing together until smooth.

3. Cover a cookie sheet with wax paper, aluminum foil, or saran wrap.

4. Roll peanut butter mixture into balls and place on lined cookie sheet.

5. Refrigerate balls until hardened (approximately half an hour).

6. Melt white chocolate chips in microwave.

7. Dip cooled peanut butter balls into melted chocolate and place on cookie sheet.

8. While the chocolate coating is still warm, add an M&M on the top of the ball.

9. Let eyeballs harden in fridge.

10. Use red frosting to draw on blood vessels.

11. Wait for icing harden.