Red Vines Candy Corn

Red Vines Candy Corn

Red Vines Candy Corn

May 22, 2022

Red Vines Candy Corn

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.

Pop Popcorn Kernels with Salt and Sugar

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.

Top Popcorn with Red Vines Candy

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.

Cool and Store Popcorn

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Mummy Red Vines Truffles

Mummy Red Vines Truffles

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.

Blend Cookies Into Fine Crumbs

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.
Mix with Cream Cheese and Vanilla

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.

Wrap Licorice in Cookie Dough

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.

Mummy Red Vines Truffles

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INGREDIENTS

12 cups of popcorn

¼ cup of butter

1 (10oz) bag of miniature marshmallows

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.

Melt Butter and Marshmallows

02. Step Two – Coat Popcorn with Marshmallow Mixture

Stir in popcorn until evenly coated in the creamy marshmallow mixture.
Coat Popcorn with 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.

Scoop Popcorn Balls

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.
Cut Red Vines Candy Pieces

05. Step Five – Place Candy Eyeball

Use candy eyeballs to decorate the eye.
Place Candy Eyeball

06. Step Six – Place Red Vine Mouth

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

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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.

Melt Red Vines and Refrigerate

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.

Pour Syrup Into Popsicle Molds

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.

Combine Ingredients for Popsicle Base

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.

Pour Mixture Into Popsicle Molds

05. Step Five – Decorate and Enjoy

Decorate popsicles and enjoy.
Decorate and Enjoy

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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.

Simmer orange juice, water and sugar

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.

Melt Cranberries and Red Vines Licorice

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.

Garnish with Orange Zest

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