Toothflossing Stringmints

Ingredients

• 1 Egg White (you can use pasteurized egg white, but the one that comes directly from an egg works best, just understand that it can be risky)
• 12 ounces of powdered sugar
• 1/8 teaspoon peppermint extract
• Thin round licorice

Instructions
Whisk egg white until it is frothy, and then whisk in the powdered sugar and peppermint extract.

Once thoroughly combined, roll it into little balls with your hands, wrap the balls in the licorice.

Cool completely in the fridge, and serve.

Prep time

About 15 minutes hands on time plus about 20 minutes in fridge to cool it down.

Ton Tongue Toffee

Ingredients
2 cups sugar
8 tablespoons butter
1/2 teaspoon rum or vanilla flavoring
1 1/4 cups water

Instructions
Place all ingredients in a heavy saucepan.
Stir over medium heat until sugar dissolves.
Without stirring, boil until mixture reaches 290 ºF on a candy thermometer.
Pour into a buttered, 9-by-12-inch pan.
Let cool until almost firm to the touch.
Mark into 2-inch squares with a sharp knife.
When cool, break into squares or shards.
Makes 1 1/4 pounds.

Spotted Dick

Ingredients
8 oz self-raising flour
1 pinch of salt
4 oz margarine
2 oz castor sugar (superfine granulated sugar)
4 oz to 6 oz sultanas (big raisins)
6 Tbsp water

Instructions
Have ready a sheet of foil or a double thickness of grease proof paper brushed with melted margarine.
Make the pudding crust:
Sieve together the flour and the salt.
Rub in the margarine.
Add the sugar and sultanas.
Mix in the water to make a soft dough.
Turn out onto a floured board and form into a roll.
Wrap loosely but securely in the grease proof paper or foil.
Tie or seal the ends.
Place in the steamer and cover tightly.
Steam for 1.5 to 2 hours.
Serve with hot custard sauce or sprinkle with castor sugar.
Variation: Instead of placing in a steamer, put the mixture in a medium-sized (1.5 pint) pudding basin with a round of grease proof paper in the bottom and brush all round inside with melted margarine.
Smooth the top.
Cover with foil, or double grease proof paper brushed underneath with melted margarine
Steam for 1.5 to 2 hours.
Serve with hot Custard sauce or sprinkle with castor sugar.

Acid Pops

Ingredients
lollipops (Way-Sour Charms Blow Pops, Dum Dums, etc)
Pop Rocks (whatever flavor you choose)

Instructions
Remove the lollipops from their original wrappers.
Open the Pop Rocks and pour them in a shallow bowl.
If your lollipops are not sticky enough on their own, dip them quickly in plain water.
Roll the lollipops in the Pop Rocks until they are completely covered.
Wrap them in plain wax paper squares.
The Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close in time to serving as possible for the best effect

Cauldron Cakes

Ingredients

• One recipe of your favorite "Devils Food Cake", made into cupcakes.
• Black string licorice

Instructions
Bake the cupcakes - do not bake in cupcake liners, instead butter each cupcake holder before pouring in batter so they don't stick.

Once cupcakes are out of oven, let them sit 5 minutes to cool, then turn the pans upside down over cooling racks. Turn the cupcakes right-side up and let cool.

Slice off tops of cupcakes (and eat them!). Scoop out as much of the inside of the "cauldrons" left over so they look sort of like miniature cauldrons. Poke the black licorice in each of them at each side to form two handles.

Serve!

Prep time:

About 50 minutes (including baking).

Cockroach Clusters

Ingredients
dark chocolate
dry chow mein noodles

Instructions
Melt your chocolate until smooth.
Stir in noodles until the mixture is thick enough to hold together.
Spoon bite-sized clusters onto wax paper and let harden in the refrigerator.
If you want longer-lasting candy, melt 1 stick cooking paraffin per 12 oz of chocolate before adding the noodles.
These can be frozen, just thaw before serving.

Peppermint Toads

Ingredients
frog or toad chocolate candy mold
white chocolate candy melts
peppermint candy flavoring oil
(chocolate chips or other chocolate)

Instructions
You can use food coloring to make the white candy melts any color you'd like, since green would be appropriate. Since I had so much brown chocolate already, I decided my Peppermint Toads would be white.
Melt the white chocolate according to the instructions.
Use a toothpick to add peppermint oil drop by drop until you have the desired taste. Be careful, since the peppermint oil is VERY strong!
Spoon the flavored chocolate mixture into the candy mold and let harden in the refrigerator.
When solid, pop out your toads and add the eyes with a small paintbrush and melted chocolate chips.
These can be frozen, just thaw before serving.