Bloody Suckers Recipes

Steps:

• If you have lollipop collar molds, lay them on a silicone baking mat-lined sheet pan, fit them with sticks, and place 1 piece of candy corn in each collar. Or, just lay out the sticks in rows on a silpat mat, leaving 3 inches of space between them and place a piece of candy corn above the stick.
• Combine the sugar, corn syrup, and water in a clean, dry small saucepan (preferably 1 with a pouring spout) fitted with a candy thermometer, and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.)
• When the mixture is done, remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Add the extract and food coloring and stir very gently with a wooden skewer so that the color is evenly distributed. (To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.)
• Pour or carefully spoon the syrup into the molds or just over the sticks and candy corns, if not using collars, to make a quarter-sized disk. Cool until hard, at least 20 minutes.
• Lift the suckers off the mat and remove from the molds. Slip plastic bags over the lollipops and gather the bag shut with a plastic spider finger ring. Store in an airtight container for up to 2 days.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line 2, 12-cupcake tins with paper cupcake liners.
• Blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. Beat with a mixer on low speed for 2 minutes. Divide cake batter between lined cupcake tins.
• Bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool completely. Frost cupcakes with white frosting.
• Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.
• Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
• Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.