You can easily make your own edible fake blood to drizzle on any Halloween creations you come up with. Use on cupcakes, donuts, or around dips.
Ingredients
- 3 tablespoons cornstarch
- 0.33 cups cold water
- 1.5 cups light corn syrup
- food coloring
Instructions
-
1
Whisk together cornstarch and water in a small saucepan until cornstarch is dissolved. Add corn syrup to the saucepan and place over medium heat. Add red food coloring until desired color is achieved. Add 1 to 2 drops of blue food coloring to make the "blood" darker.
-
2
Bring mixture to a boil, stirring often. Remove from heat and allow to cool completely. Serve as desired
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Baked Pumpkin Polenta
Chef John's baked pumpkin polenta gives a savory pumpkin twist to polenta prepared in an interesting, visually appealing, baked form. It is so soft and creamy inside a crust that holds its shape, subtly sweet and earthy.
Authentic Falafels
These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.
Slow Cooker Venison Chili for the Big Game
This slow-cooker venison chili recipe is a big hit at our house during the holidays and football season, especially for the big game!