There are few things more fun to little kids (or big kids) than getting gross and weird at Halloween. Actually, any time will do, but Halloween brings it out in spades - especially when ghosts have to blow their noses! My daughters and I took the humble fruit snack from plain jane to Halloween-worthy with this recipe.
I have to thank Kristin over at LiveSimply.me for these homemade fruit snacks. They are so basic and easy! To gear them up for Halloween, all you need is green juice, honey, and gelatin, and a simple candy mold.
The thing I like about honey is, when it's used correctly, it really brings out the other flavors without too much sweetness. All I could taste was grape when we were done. Quite good! However, due to the color and shape, the girls decided they deserved a different name besides fruit gummies. Hence, in honor of the Halloween season, they are now Ghost Boogers.
This recipe is super simple. We bought some terrific grapes at our farmer's market. They were a beautiful green, but unfortunately they had seeds in them. That got pretty old for the girls so they sat in the fridge until I thought to juice them for this recipe. My daughter loves to create, so she was the main chef on this project. She juiced the grapes in our juicer first. Never having used a juicer before, she thought it was pretty awesome.
We got 1 3/4 cups juice from the grapes. If you do not have access to fresh green grapes, a good substitution might be regular white grape juice with green food coloring.
You will need silicone molds for these. We had some that were meant for chocolates. They are easily found in larger stores like Walmart, Target, or Shopko. We followed Kristin's recipe from this point on.
1 1/2 cups juice (we used all of ours and it turned out just fine)
3 Tablespoons honey
1/4 cup gelatin (we like the Great Lakes kind in the red can)
1. In a small saucepan, heat the juice on the stove over medium until warm - not boiling. Remove the pan from the heat.
2. Add the honey and stir to combine.
3. While whisking vigorously slowly shake the gelatin over the juice to mix. I didn't whisk it at first and the gelatin got all clumpy. We ended up having to strain it.
4. Make sure your molds are sitting on a baking sheet. Otherwise you'll have a hard time carrying them over to the fridge. Pour your juice into the molds.
5. Place the whole baking sheet into the refrigerator for about an hour. They were perfectly set and ready to eat after that.
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