Halloween Candy

Hosted by

Pastry Chef Michelle Myers of Boule scares up some Halloween confections for Good Food. Her homemade candy corn and marshmallow ghosts are all treat and no trick.

Boule, 420 N. La Cienega Boulevard, Los Angleles, CA 90048, 310-289-9977

Monday through Saturday; 10:00 am - 7:00 pm, Sunday; 10:00 am - 5:00pm, 

Caramel Apples
yield:  8-10 apples depending on the size.

Sugar     1 cup
Butter     1/2 cup
Cream    2/3 cup
Corn syrup 1/4 cup
Molasses   2 T
Vanilla extract 1/4 tsp
Salt  1 pinch

Combine all ingredients in a saucepan.
Bring to a boil. Continue cooking until the mixture reaches 236F.
Remove from heat and cool to 180 F or cooler.

Candy Corn

Sugar 1 cup 
Corn syrup 2/3 cup
Butter 1/3 cup   
Vanilla extract 1 tsp
Confectioners sugar 2 1/2 cups
Sea salt 1/4 tsp
Non fat milk powder 1/3 cup
Food coloring

Combine the first 4 ingredients in a saucepan.  Bring to boil for 5 minutes. Remove from heat.

Sift the confectioners sugar, salt and milk powder. Add to the pot and stir until it is combined

Once it cools, divide the dough into 3 pieces. Add desired food coloring to the doughs (yellow, orange).  One of the doughs should be white. Once this is done, roll each piece out into a rope. When you have 3 ropes, push them together so it forms 1 wide rope. Cut into triangles.

Music Break: Dancing Drums (More Drums) - Ananda Shankar