Red Vines Danish Wreath

Red Vines Danish Wreath

Red Vines Danish Wreath

Ingredients

4 cups Fresh or Frozen Cranberries
½ cup Sugar
1 cup Water
1 OrangeJuiced and Zested
1 tbsp Orange Zest
1 Cinnamon Stick
2 Puff Pastry Sheets
4 oz Cream Cheese (Room Temperature)
¼ cup Granulated Sugar
1 tsp Vanilla Extract
For the Glaze
½ cup Powdered Sugar
1 tbsp Milk
1 Egg
1 tbsp Water

Directions

Preheat oven to 400 degrees Fahrenheit.
If puff pastry sheets are frozen, set them out now before preparing the filling.

In a sauce pot, add cranberries, water, cinnamon, orange juice, zest, and sugar. Simmer for 10 minutes over medium heat.

Once the cranberries have dissolved, add in RED VINES candy and cook for 2 minutes. When the sauce has thickened, set aside and let cool to room temperature.

In a bowl, mix together cream cheese, sugar, and vanilla until creamy and smooth. Set aside.

Unroll the puff pastry sheets and spread the cream cheese & sauce, leaving less than ½ of an inch on the sides.

Starting on the long edge, roll up the pastry dough into a log.

Cut the log into 16 equal pieces and arrange in a circle on a cookie sheet lined with parchment paper.

Brush each of the rolls with the egg wash and bake for 20 – 25 minutes.

Mix together powdered sugar and milk to make the glaze.
When finished, let cool for 10 minutes and drizzle with glaze.

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.