- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream, divided
- 1/2 teaspoon rum extract
- Four 12-ounce bottles cream soda
- In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
- Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
- Once the mixture has cooled, stir in the rum extract.
- In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
- To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
In a small bowl, melt the chocolate candy coating according to the directions on the package.
Take the truffles out of the fridge. One by one, dip them in the melted chocolate, making sure they’re fully covered. Use a fork to lift them out, tapping the side of the bowl to take off any excess chocolate. Place them on the baking sheet and sprinkle some of the Pop Rocks from the remaining package on top as a cute garnish.
Yields 12 cauldrons
12 devil’s food cupcakes
1 recipe for Chocolate Glaze (below)
1 recipe for Marshmallow Filling (below)
Approximately 1/2 cup chocolate chips
Edible gold glitter
6 ounces (1 cup) semi-sweet chocolate chips
4 tablespoons butter
In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and let sit 5 minutes before use. If chocolate thickens too much, return to heat and stir until smooth and melted once more.
1 cup Marshmallow Fluff (or prepared marshmallow cream)
1/2 cup vegetable shortening
1/2 cup confectioners sugar
2 teaspoons vanilla extract
In a medium bowl, beat together the marshmallow fluff, shortening, sugar, and vanilla extract until light and fluffy, about 3-5 minutes.
Using a sharp knife, cut out a cavity in the bottom of the cupcake. When using a knife, I run it in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone shaped).
Dip the bottom of the cupcake into the chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.
Fill a pastry bag with marshmallow filling and pipe into the cavity of the cupcakes. Garnish the top with edible gold glitter.
Use black licorice to make cauldron handle.