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
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)
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
+ 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
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
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
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