vegan butter (the block, not soft) • powdered/icing sugar • Approximately 125 gr dark or milk baking chocolate (for fasting or milk candies) • honey • cocoa powder • Very little cold water in a small bowl (not necessarily from the fridge)
teaspoons honey. If you don't have enough, adjust the amounts of the other ingredients accordingly. If the honey is crystallized, it can still be used • teaspoon water • teaspoons powdered/icing sugar (optional, for hard candies) • A little cold water in a small bowl (not from the fridge necessarily) • teaspoons lemon juice, freshly squeezed (1 tsp if not adding sugar) • teaspoon cinnamon
all-purpose flour about 2 cups • sea salt • baking soda • baking powder • granulated sugar about ½ cup • light brown sugar about ½ cup, packed • butter, unsalted softened • large egg • pure vanilla extract • leftover Halloween candy chopped small (about ⅔ cup) plus more for the top
white sugar • light corn syrup • creamy peanut butter • corn chips (14 oz) I only used one bag by accident • chocolate chips • Optional: 2 Tbs sprinkles
Sampalok (Sweet Tamarind) • brown sugar • water • flour or mashed sweet potato (optional) • Sugar (for rolling) • Salt • Cellophane wrapper (for packaging) or a container with lid
powdered sugar • cream cheese • butter • Various food colorings • Various flavoring oils (must be oils, not extracts) - my favorites are cinnamon, butter rum, anise, peppermint, spearmint, or wintergreen
+ 2 Tablespoons powdered sugar • water (to start, then more. See below) • vanilla • cream of tartar • meringue powder • Hand mixer (or a stand mixer with a whisk attachment) • Black gel food coloring • piping tips: a #2 and a #1 • piping bags • Cookie sheet lined with parchment paper