After the garish plastic skeletons of Halloween are cleared away, something far more haunting, yet entirely joyous remains in their wake. Sugar skulls, glittering sweet crystals dried into the shape of a human head, shine in the dark of night to honor the dearly departed on Día de los Muertos.
When the gates of heaven are opened at midnight on October 31st, deceased loved ones can return and spend the day with their families, drawn to the calavera made in their likeness. Decorated with colored icing, the most basic are technically ghoulish sugar cubes, super-sized for a couple gallons of coffee, but not exactly something you’d want to consume. Most artists incorporate inedible media like feathers, glitter, sequins, foil, and fabric, treating them more like sculpture than food, since there’s no such thing as too colorful nor too flamboyant to match the most vivacious personalities.
Traditionally, the “glue” that binds these sweet offerings together is either egg white or meringue powder, but for a simple veganization, this is another job for aquafaba. Just because you don’t eat it, doesn’t mean you can’t make it cruelty-free, too.
Contrary to the name itself, Día de Muertos is a truly celebration of life. Why not make it a sweet occasion with these sugary monuments, recalling the spirits of those no longer with us?
I don’t want to scare you, but those voices in your head, the haunting whispers, are all true: Halloween is right around the corner. It’s downright terrifying to consider how quickly the year is flying by, but it would be far more nightmarish to miss out on Spooky Season, and all the devilish treats it brings.
Commercial candies can be pretty frightening though, between artificial colors, unpronounceable preservatives, and the hidden horrors in labor and production. The instant gratification of trick-or-treat freebies does still tempt, but I happen to have a few tricks up my sleeve, too.
Years ago, I released Wicked Treats, a mini ebook with a half-dozen of my favorite homemade candies, sure to delight the most discerning guys and ghouls. Long off the market, this monstrous collection had been locked away, mummified in my digital vault. The photo quality is perhaps suitably unsettling but the sweet spells are still capable of culinary magic.
Unchaining this Frankenstein once again, you can now download Wicked Treats completely free of charge. In addition to being vegan, these recipes are completely gluten-free, with options to make your candies soy-free, too.
What are you waiting for? The witching hour is almost upon us. Get a kettle on the fire and start brewing up something sweet!
There’s certainly no shortage of sweet treats this time of year. Mountains of glittering, foil-wrapped candies adorn office desks and kitchen counters alike, tempting passersby to indulge at every turn. Though the abundance of goodies excites my sweet tooth, the wide range of offerings all too often prove disappointing to my taste buds; throat-searing sugary centers enrobed in waxy chocolate coatings are more common than not, each morsel putting on a festive facade to mask its flat flavors. Time and again, each new crop of bewitching confections fails to satisfy. Stop the madness, I say! Step away from the shiny packages and seek solace in a far more satisfying popcorn snack experience.
Popcorn, the crisp, fluffy kernels that boast an impressive serving of fiber in each handful are the savior of peckish healthy eaters everywhere. This workhorse snack provides the perfect blank canvas for a Halloween treat that’s a far lesser evil than those frightful mass-produced candies.
Tinted a monstrous shade of green thanks to the bold addition of green tea powder, each bite of this popcorn snack recipe rings with the complex interplay of sweet and bitter tastes, each in perfect harmony. Crunchy clusters of pumpkin seeds round out the mix with a subtly nutty flavor. Drizzling dark chocolate over the top really gilds the lily, but for an event as flamboyant as Halloween, it seems appropriate to pull out all the stops.
Though little trick-or-treaters may not appreciate this more mature, sugar-coated delight, that only means there’s more of this delicious popcorn snack to go around for the rest of us. It may appear to yield an intimidating amount of glorious green kernels, but don’t you dream of reducing the recipe. Not even the most sour ghost or ghoul could resist its wicked charm.
’tis time! ’tis time!
Round about the caldron go;
Double, double toil and trouble;
Fire burn, and caldron bubble.
Fear not, dear readers. The bubbling hell broth on my stove on this crisp October evening is not poison, nor calls for such unpleasant inclusions as eye of newt or baboon’s blood. Quite the contrary, the glowing orange brew cooking away on my fire lands distinctly on the opposite end of that spectrum, farm from poison, or similarly tricky “treats.”
Forget the laundry list of obscure magical inclusions. Candy is possible not only with simple everyday ingredients, but wholesome staples that wouldn’t spook the healthiest of goblins- Or their parents.
Pumpkin spice, straight to the point, possesses these gummy morsels with more than a merely haunting flavor. Spirited seasonal sweetness rings true in each chewy bite, casting an impossibly enchanting spell. Quantities may look small, but each batch produces a bountiful harvest of tiny pumpkin pieces, so there should be plenty to appease any hungry apparitions that arrive as the witching hour approaches. That said, they’re so quick and effortless to whip up, it may not be such a bad idea to stock up, before those charming costumed creatures turn into ravenous monsters.
Pumpkin Spice Gummies
Have four mini pumpkin candy molds at the ready, or a comparable shape. Alternately, you can line an 8 x 8-inch square baking pan with foil and plan to simply cut out gummy squares. Just be sure to lightly grease the foil before proceeding.
Whisk all of the ingredients in a small saucepan until smooth and set over medium heat. Stir gently but consistently; you should start to feel the mixture thicken almost instantly. Continue scraping the bottom and sides of the pan as you stir to prevent sticking or burning, until the mixture is sticky but spoonable. It will be so dense that it doesn’t quite come to a boil, but should bubble up around the edges quite a bit.
Smooth the mixture into your molds as quickly as possible, is the candy sets up very quickly. Let stand at room temperature until fully set; at least 20 – 30 minutes. Pop the pumpkins out of the molds and trim away any excess, if necessary. Store in an air-tight container in the fridge for 5 – 7 days… If they don’t mysteriously disappear first…
Makes About 60 Mini Pumpkin Gummies