Sugar Ghosts Recipes

Steps:

• Prepare and bake cake mix according to package directions for cupcakes; cool completely on wire racks., In a large microwave-safe bowl, combine marshmallows and 2 tablespoons water. Microwave, uncovered, on high until melted, 1-1/2 to 2 minutes, stirring every 30 seconds. Stir in three-fourths of the sugar; turn onto a work surface coated with 3 tablespoons shortening., Knead until smooth and pliable, gradually adding remaining sugar and shortening. If necessary, moisten with remaining water. Wrap fondant in plastic wrap to prevent it from drying out., To decorate, set aside 1/4 cup frosting. Frost cupcakes with remaining frosting. , For ghosts: Invert two peanut butter cups and stack, securing together with a small amount of reserved frosting. Top with a malted milk ball, attaching with frosting. (See photo.) Repeat, forming 24 stacks., On a work surface lightly sprinkled with confectioners' sugar, roll a 1-1/4-in. ball of fondant into a 4-in. circle (see photo); drape over a stack. For eyes and mouth, gently cut out shapes using pastry tips. Repeat for remaining ghosts., For pumpkins, stems and tendrils: Tint desired amount of fondant orange. Wrap fondant around malted milk balls; shape into pumpkins. Add imprint lines with a veining tool or toothpick., For stems and tendrils, tint a small amount of fondant green. Shape into stems; attach to pumpkins using clear vanilla extract. For tendrils, roll out remaining green fondant; using a pizza cutter, cut into thin strips. Gently wrap strips around toothpicks; set aside to dry. (Tightly wrap any remaining fondant in plastic wrap and store in an airtight container for another use.), To finish cupcakes: Place a small amount of reserved frosting on top of each cupcake; top with a prepared ghost. Carefully remove tendrils from toothpicks and attach to pumpkins, using clear vanilla extract. Attach pumpkins to cupcakes as desired.

Steps:

• Line two ungreased 18x13-in. baking pans with parchment paper. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift confectioners' sugar and flour together three times; set aside., Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/4 cup at a time., Gently spoon into prepared pans. Cut through batter with a knife to remove air pockets. Bake 25-35 minutes or until golden brown on top. Cool completely, about 1 hour., Cut with a 4-in. ghost-shaped cookie cutter. Spread half of the cakes with preserves; top with remaining cakes. Place on wire racks over waxed paper., Transfer frosting to a microwave-safe bowl. Microwave on high 20-30 seconds or until melted; stir until smooth. Spoon over cakes. Add chocolate chips for eyes and M&M's for mouths. Let stand until set.

Steps:

• Mix the ingredients together in a medium pot and, using a pastry brush soaked in water, wash down the sides of the pot to make sure there is no caramelization to color the sugar before you get to temperature.
• Heat the ingredients on the stove top to 300 degrees on a candy thermometer. Remove from the heat and cool to 275 degrees over a water bath.
• Dip a fork in the sugar syrup and stretch the sugar syrup back and forth across the bottom of a pre-greased bowl, going as quickly as possible. Gently gather the spun sugar and place it on a dessert plate.

Steps:

• For the cookies: Stir together the flour, pumpkin pie spice, salt and baking soda in a medium bowl. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined, about 1 minute.
• Starting on low speed, mix in the flour mixture in 3 additions; scrape down the sides of the bowl in between. Increase the speed to medium high and beat until very smooth, 1 to 2 minutes. Remove the dough to a sheet of plastic wrap and flatten into a disk. Refrigerate until firm, at least 3 hours, up to overnight.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut the dough in half. Dust your work surface and the dough liberally with flour and roll one piece of dough about 1/4 inch thick. Cut as many ghosts as you can with a 3.5-inch ghost-shape cookie cutter and transfer to the baking sheets. Repeat with the remaining dough. Gather the scraps from both pieces of dough, then flatten, rewrap and refrigerate.
• Meanwhile, bake the ghosts, switching and rotating positions of the baking sheets halfway through, until golden on the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.
• Repeat with the refrigerated dough scraps to get about 30 cookies in total.
• For the royal icing: Combine the egg whites and salt in a stand mixer fitted with the paddle attachment and beat on medium-high until foamy, about 1 minute. Add the confectioners' sugar, vanilla and 1 tablespoon water. Beat on low speed until combined. Increase speed to high and beat until the icing is thick and glossy but still pourable (like very thick paint), about 3 minutes, adding more water as needed to reach the right consistency. Transfer to another medium bowl.
• For decorating: Line 2 baking sheets with parchment and place a wire rack on each.
• Dip 1 cookie, face down, into the icing and let the excess drip back into the bowl, to evenly coat the top. Place icing-side up on the prepared wire rack. Add 2 jelly bean halves for the eyes and 1 licorice strip, curved up, for a smiling mouth. Repeat with the remaining cookies and candy. Let sit until the icing hardens completely, at least 1 hour.

Steps:

• Combine powdered sugar, butter, vanilla, almond extract and egg in a large bowl. Beat well together.
• Add flour, baking powder and cream of tartar. Mix well. Wrap in plastic and place in freezer for 25 to 30 minutes.
• Heat oven to 375 degrees. Grease cookie sheets lightly. Divide dough in half and roll out to 1/4″ thick on lightly floured surface. Cut into shapes and sprinkle with granulated sugar.
• Bake 7 to 8 minutes or until edges are lightly browned. Cool on rack. Decorate with black gel icing.
• These are super easy to make, decorate and transport to all your Halloween parties!
• 3 Dozen.