Red Vines Candy Corn

by RedVinesWP | May 22, 2022 | Fall / Halloween Recipes, Recipes

Red Vines Candy Corn

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INGREDIENTS

¼ cup vegetable or canola oil

2 tablespoons (26 grams) granulated sugar

2 tablespoons (30 grams) brown sugar

½ cup unpopped popcorn kernels

¼ teaspoon table salt

3 Red Vines Original Red Twists, chopped into very small pieces

3 Red Vines Grape Twists, chopped into very small pieces

Sprinkles (optional)

01. Step One – Pop Popcorn Kernels with Salt and Sugar

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.

02. Step Two – Top Popcorn with Red Vines Candy

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.

03. Step Three – Cool and Store Popcorn

Let sit, allowing to cool.

Store the popcorn in an airtight container at room temperature for up to 2 weeks.

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Mummy Red Vines Truffles

by RedVinesWP | May 20, 2022 | Fall / Halloween Recipes, Recipes

Mummy Red Vines Truffles

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INGREDIENTS

15 hard sugar cookies

3-4 oz of softened cream cheese

½ teaspoon vanilla extract

1 ½ cups of candy melts

Red Vines Original Red Jumbo Twists

01. Step One – Blend Cookies Into Fine Crumbs

Line a baking sheet with parchment paper.

In a blender or food processor, blend the cookies into a fine crumb.

02. Step Two – Mix with Cream Cheese and Vanilla

Pour into a bowl, then mix in softened cream cheese and vanilla until it forms a dough.

03. Step Three – Wrap Licorice in Cookie Dough

Take about 2 tablespoons of the dough and wrap around the Red Vines Jumbo Twists.

Place on the baking sheet and into the freezer for at least 15-20 minutes.

04. Step Four – Coat Cookies with Candy Melt

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.

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Monster Marshmallow Popcorn Balls

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Monster Marshmallow Popcorn Balls

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INGREDIENTS

12 cups of popcorn

¼ cup of butter

1 (10oz) bag of miniature marshmallows

Red Vines Grape Twists

Red Vines Candy Corn Twists

Candy eyeballs

01. Step One – Melt Butter and Marshmallows

In a dutch oven or nonstick pot over low heat, melt ¼ cup of butter.

Add in marshmallows and stir until smooth.

02. Step Two – Coat Popcorn with Marshmallow Mixture

Stir in popcorn until evenly coated in the creamy marshmallow mixture.

03. Step Three – Scoop Popcorn Balls

Coat hands in butter or oil, and scoop out popcorn to form balls.

Place popcorn balls on a cookie sheet lined with parchment paper.

04. Step Four – Cut Red Vines Candy Pieces

For the monster antenna decoration, cut Red Vines Grape Twists in half and stick both pieces to the top of the popcorn ball.

05. Step Five – Place Candy Eyeball

Use candy eyeballs to decorate the eye.

06. Step Six – Place Red Vine Mouth

For the mouth, cut Red Vines Candy Corn Twists in half and then into strips.

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Bloody Vanilla Popsicles

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INGREDIENTS

BLOODY DRIP:

10 Red Vines Original Red Twists (Or 5 Original Red and 5 Grape Twists)

1 cup (240 grams) water

Red food coloring (optional)

VANILLA POPSICLE BASE:

2/3 cup (165 grams) whole milk

½ cup (120 grams) heavy cream

3 tablespoons (40 grams) sugar

01. Step One – Melt Red Vines and Refrigerate

Chop the Red Vines into ½” pieces. In a saucepan, combine Red Vines 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.

02. Step Two -Pour Syrup Into Popsicle Molds

Once cool, use spoon to pour a little syrup into the top of each mold.

If your molds lay flat, use spoon to nudge the syrup into a drippy shape in top half of the mold. If your molds stand up, spoon syrup into all of the cavities & flip molds upside down to let syrup drip down the sides.

Place popsicle molds in freezer until firm—at least 1 hour. Meanwhile, make popsicle base.

03. Step Three – Combine Ingredients for Popsicle Base

For the popsicle base, combine all of 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.

04. Step Four – Pour Mixture Into Popsicle Molds

Pour the popsicle 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.

05. Step Five – Decorate and Enjoy

Decorate popsicles and enjoy.

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Red Licorice Cranberry Sauce

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Red Licorice Cranberry Sauce

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INGREDIENTS

20 ounces cranberries, fresh or frozen (5 cups)

1 cup orange juice

½ cup water

¾ cup sugar

1 cinnamon stick

10 Red Vines Original Red Licorice Twists, chopped into ½-inch pieces

1 teaspoon orange zest, for topping

01. Step One – Simmer Orange Juice, Water and Sugar

Rinse and drain the cranberries and pick out any undesirable pieces.

Place a large skillet over medium heat and pour in the orange juice, water, and sugar. Bring to a gentle simmer and stir to dissolve the sugar. Add the cinnamon stick and turn heat to medium-low.

02. Step Two – Melt Cranberries and Red Vines Licorice

Add the cranberries to the skillet and simmer for 15 to 20 minutes, until most of the cranberries have broken down and the mixture has thickened.

In the last 3 minutes of cooking, add the Red Vines Original Red Licorice Twists to the skillet.

Remove from heat and discard the cinnamon stick.

03. Step Three – Garnish with Orange Zest

Transfer the Red Licorice Cranberry Sauce to a serving bowl and garnish with orange zest.

Cover and refrigerate until ready to serve.

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Pumpkin Spice Milkshake

by RedVinesWP | May 19, 2022 | Fall / Halloween Recipes, Recipes

Pumpkin Spice Milkshake

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INGREDIENTS

2 teaspoons pumpkin spice mix, plus more for dusting

2 cup vanilla ice cream

⅔ cup pumpkin puree

1 tablespoon maple syrup

½ cup milk

Whipped cream

1 Red Vines Black Licorice Twists, ends trimmed

FOR THE PUMPKIN SPICE MIX:

1 tablespoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

Pinch of cloves

Pinch of allspice

01. Step One – Combine Pumpkin Spice Ingredients

Make the pumpkin spice mix by combining all of the ingredients in a small jar. Place the lid on and shake to combine.

02. Step Two – Blend Ice Cream, Pumpkin Spice and Maple Syrup

Add the vanilla ice cream, pumpkin, maple syrup, 2 teaspoons of pumpkin spice mix, and milk to your blender. Blend on low until thick and smooth. Add more maple syrup for extra sweetness or more pumpkin spice mix for more pumpkin spice flavor.

03. Step Three – Pour Pumpkin Spice Milkshake

Pour the milkshake into a glass.

04. Step Four – Add Whipped Cream and Toppings

Top with whipped cream, dust with additional pumpkin spice mix, and garnish with a Red Vines Black Licorice straw.

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