Bubblegum Vodka

Being underage, I can't partake in the consuming of alcoholic beverages, but that didn't stop me from being interested in trying to make new things. I decided to try to make some infused vodka for the next party at our house (for the people legally allowed to drink).

Two specific recipes caught my eye: bubblegum vodka and limoncello (lemon flavored liqueur). They're pretty simple, so I decided to make both for the upcoming Star Wars party.

There isn't really a specific recipe for bubblegum vodka, the blog I found it on recommends 1 piece of bubblegum per shot of vodka, so I did that but threw in a few extras. I mixed the vodka and bubblegum in 8oz mason jars, so I can give what I have leftover away as gifts.

I used about half a 1.75 L bottle of vodka, five 8oz mason jars and about 50 pieces of bubble gum.

Place the bubble gum in the jars, fill the jars with vodka then seal them tightly. Place them in a safe place (mine are in the closet), and leave them there for a week or two. You can shake them occasionally when you check on them. You can leave them too infuse for as long as you want, but one week will be fine, if you don't have anymore time.

(These pictures are of the bubblegum vodka after 1 1/2 weeks.)

When you're done letting it infuse, simply remove the bubblegum and reseal until you use it.

I'll be posting a pink lemonade cocktail you can use this and the limoncello in as soon as the limoncello is ready (it needs another week).

Halloween Treats Part 1- Candy Sushi

Yes, Halloween is over, but luckily my Halloween treats are perfect for all year round.

Candy sushi is a staple at all of my parties and while it's the easiest treat to make, I always get a lot of compliments. I made these along with Ghostbusters cupcakes and cake pops (both of which I'll be posting soon).

Nothing gets me compliments like candy sushi does, some people love it on sight, others have been weary, but in the end they all rave about it. It tastes a bit like Fruit Loops.


I don't have a definite link to attribute this recipe to, I've found it on a few different sites.

You really only need about half a batch of rice krispie treats, but I always just make a full batch and feed the rest to my family.

Candy Sushi
half a batch of rice krispie treats (I use this recipe)
10 fruit roll-ups, whatever color you want
20 sour gummi worms

Unroll all the fruit rollups, but leave them on the plastic sheets (it makes rolling them much easier).

Pull off about a fourth of the rice krispie treats and microwave for a few seconds until warm and pliable.

Take a small amount of the rise krispies and flatten it in the middle of the fruit rollup, you want to cover about 2/3 of the fruit rollup. Then place 1 or 2 gummi worms on top of the rice krispies.

Roll the whole thing up like a piece of sushi, making sure to completely close it. If it isn't completely circular, once the edges are sealed roll it over our counter till it's cylindrical. Repeat with the rest of your supplies. (If the first few are a little messy, don't worry, you just need practice.)

If you're going to serve the candy sushi now, pull the plastic off and slice it into about 4-5 pieces.
If you're making it ahead of time, put all the sushi rolls into a ziploc bag and then cut them right before you plan to serve them (you don't want them to get stale). They'll keep for a day or two. I usually roll them the night before a party.

To complete the "sushi" look, set a small bowl of soy sauce (chocolate syrup) and wasabi (green frosting) next to the sushi. Don't forget chopsticks.

Surprising Fruit Caramels

I have never made caramels before, and honestly I've been kind of afraid. Generally when I think about it, images of burnt sugar and a caramel covered stove, deter me.

However, my fears were forgotten when I stumbled upon this recipe. Blood oranges aren't in season though, and I'm impatient so I decided to try this recipe with different tart fruit recipes.

You could use any tart juice/nut combination you want for these, just make sure you buy the fancy nice and not a "fruit juice cocktail".

I made Black Cherry Caramels and Grapefruit Caramels (with no nuts).

They weren't difficult to make, all you really need is a little attention and a candy thermometer.

Black Cherry Caramels
3 cups of black cherry juice
1/3 cup light cream
1 stick of unsalted butter
1 cup sugar
1 cup brown sugar
1 cup chopped walnuts
1 tsp vanilla extract

Grapefruit Caramels
3 cups grapefruit juice
1/3 cup light cream
1 stick of unsalted butter
1 cup sugar
1 brown sugar
1 tsp vanilla extract


Instructions:
Line a 8in round baking dish (the one you use for 2 layered cakes) with parchment paper. Grease the parchment paper with non-stick spray/butter/Crisco. If using nuts, cover the bottom of the pan with the nuts.

Pour juice into a large pot, reduce to about a 1/3 cup. (Make sure you use a large enough pot that the juice cannot boil over.) Once it is reduced, add the butter, sugars and cream.

Whisk throughly. Let boil, to 248 degrees then pour into baking dish. Place in refrigerator and let cool for 2 hours. Then cut into individual pieces.

Unfortunately I don't have any pictures of the caramels cut, most of them got eaten, and the rest melted. (Don't leave them out in the heat!)

One more thing: The original recipe calls for salt, which a lot of people like on their caramels. However a lot of other people absolutely hate it! I like salted caramels, but decided to omit it.