Red Vines Candy Corn

Red Vines Candy Corn

Red Vines Candy Corn

Ingredients

¼ cup Vegetable or Canola Oil
2 tbsp Granulated Sugar
2 tbsp Brown Sugar
½ cup Unpopped Popcorn Kernels
¼ tsp Table Salt
3 Original Red Vines, chopped into very small pieces
3 Ghoulish Grape Vines, chopped into very small pieces
Sprinkles (optional)

Directions

Heat the oil in a large pot over medium heat. Place three popcorn kernels into the oil as it heats to gauge the temperature. When the kernels pop, the oil is ready to go!

Once the oil is hot, add the sugar and let heat for a few seconds to start melting.

Add the salt and popcorn kernels.

Cover the pot. Let the pot sit on the burner for 3 seconds, then lift the pot and shake for 3 seconds. You should start to hear popping after about 60 seconds. Continue heating and shaking until the popping has slowed to once every 2-3 seconds.

Once the popping has slowed to once every 3-5 seconds, remove the pot from the heat.

Pour onto a baking sheet.

Immediately top with chopped Red Vines and sprinkles, if using.

Let sit, allowing to cool.

Store the popcorn in an airtight container at room temperature for up to 2 weeks.

Mummy Red Vines Truffles

Mummy Red Vines Truffles

Mummy Red Vines Truffles

Ingredients

15 Hard Sugar Cookies
34 oz Softened Cream Cheese
½ tsp Vanilla Extract
5 ½ cups Candy Melts
Red Vines

Directions

Line a baking sheet with parchment paper

In a blender or food processor, blend the cookies into a fine crumb

Pour into a bowl, then mix in softened cream cheese and vanilla until it forms a dough

Take about 2 tablespoons of the dough and wrap around the Red Vines

Place on the baking sheet and into the freezer for at least 15-20 minutes

Next, melt candy melts in a microwave safe bowl in 30 second intervals, stirring in between

Once melted, coat each of the cookie coated red vines in the melted chocolate and place back onto the baking sheet

Scoop the remaining melted chocolate into a small ziplock back and cut a small hole in one of the corners. Use it to drizzle extra chocolate over the truffles

Monster Popcorn Balls

Monster Popcorn Balls

Monster Popcorn Balls

Ingredients

12 cups Popcorn
¼ cup Butter
11 Miniature Marshmallows
Ghoulish Grape Red Vines
Candy Eyeballs

Directions

In a dutch oven or nonstick pot over low heat, melt ¼ cup of butter

Add in marshmallows and stir until smooth

Stir in popcorn until evenly coated in the creamy marshmallow mixture

Coat hands in butter or oil, and scoop out popcorn to form balls

Place popcorn balls on a cookie sheet lined with parchment paper

For the monster decoration, cut Ghoulish Grape Red Vines in half and stick both pieces to the top of the popcorn ball

Bloody Vanilla Popsicles

Bloody Vanilla Popsicles

Bloody Vanilla Popsicles

Ingredients

Bloody Drip
10 Orange Red Vines
1 cup Water
Red food coloring
Vanilla Popsicle Base
cup Whole Milk
½ cup Heavy Cream
3 tbsp Sugar

Directions

Bloody Drip

Chop the Red Vines into ½” pieces.

In a saucepan, combine the Red Vine pieces and water.

Cook over low heat, stirring occasionally, until the Red Vines have melted and you have a smooth syrup.

Add red food coloring if desired.

Refrigerate the syrup, stirring occasionally, until it has cooled to room temperature.

Once cool, use a spoon to pour a little syrup into the top of each popsicle mold.
a. If your popsicle molds lay flat (like these), use the spoon to nudge the syrup into a drippy shape in the top half of the mold.
b. If your popsicle molds stand up (like these), spoon syrup into all of the cavities and then flip the molds upside down once you’ve spooned in syrup to let the syrup drip down the sides.

Place the popsicle molds in the freezer and freeze until firm – at least an hour. Meanwhile, make the vanilla popsicle base.

Vanilla Popsicle Base

Combine all the ingredients in a bowl and whisk to combine.

Remove the popsicle molds from the freezer. Place them on a tray that will fit in your freezer.

Pour the mixture into popsicle molds on top of the frozen Red Vine drip. Fill the molds to the very top.

Insert popsicle sticks into the molds.

Transfer molds to the freezer and freeze overnight.

Frankenstein Grape Pastries

Frankenstein Grape Pastries

Frankenstein Grape Pastries

Ingredients

2 Refrigerated pie crusts
½ cup Grape jelly
1 Egg
2 tbsp Water
½ cup Vanilla frosting
2 Drops green food coloring
12 Candy eyeballs
Black icing
Purple sprinkles or crushed chocolate cookies
2 RED VINES® Grape Twistscut into 12 ½-inch pieces

Directions

Preheat your oven to 375F degrees.

Unroll the pie crusts and flatten with a rolling pin. Use a pizza cutter or a knife to square off the edges. Cut the crusts into equal rectangles. Tear away the scraps and roll the crust flat to cut more rectangles. You should end up with 12 rectangles total.

Make an egg wash by whisking an egg with 2 tablespoons of water in a small bowl.

Set half of the pie crust rectangles on a baking sheet lined with parchment paper. Add a spoonful of grape jelly to the center of the rectangles. Then brush the edges with egg wash.

Brush the edges of the other six pie crust rectangles with egg wash. Lay them on top of the jelly topped pie crusts with the egg wash side facing down.

Use a fork to crimp and seal the edges of the two pie crust rectangles together. Brush the top of each pastry with egg wash and prick each with a fork a few times. Bake for 15 minutes, or until the tops of the pastries are light golden and slightly crisp. Transfer the pastries to a cooling rack.

Scoop the vanilla frosting into a bowl and stir in a few drops of green food coloring. When the pastries are cool, spread the top of each with the green frosting. Add two candy eyeballs to each pastry. Draw on the eyebrows and mouth with black icing and coat the top half inch of each pastry with purple sprinkles or crushed chocolate cookies.

Place two Red Vines Grape Twist pieces on either side of the pastry just below the mouth. Serve immediately.