Bakes & Sweets: Spooky Skelton Candy

Ever make candy? It's super easy with Candy Melts!

Pick out your mold, melt, fill, chill, done!

So when I was working on my #spookyspaces for Halloween and Joann Fabric and Craft Store, I knew candy would be included!

When I went shopping at Joann's I made sure to check out their molds.

Seriously, there are so many awesome molds for candy, you can make it for any theme!

But sticking with spooky and Halloween, I picked up some skulls and skeleton fingers.

When I was making the skulls, I thought how could I make more without using more chocolate?

Fill them? And what better to fill skulls with... but brains?

So I started plopping cherries into the skulls, and the effect is perfect!

Look at those eyes! Love. 

The perfect amount of spooky for my little ones!

And how about the fingers? Looking good in that jar!

Now, I wont give these to any trick or treater, because they are not wrapped. 

But friends, family that I know... Absolutely!

Headed to Joann's? Thinking about trying your hand at candy making?

Don't forget to use the coupon!

Disclosure: This post is sponsored by Joann's Fabric and Craft Store. I was given a gift card to Joann Fabric and Craft Stores to create a #spookyspace for the Celebrate the Season Campaign. 

Strawberry Rhubarb JAM!

Now, I have only made jelly once and it came out okay. It was kind of thick and I was just "winging" it. So when I came across this three (maybe four if your feeling dangerous!) ingredient recipe, I had to try it. What was there to lose? I had all the ingredients on hand!  

I followed the directions, but added some defrosted strawberries to the mix too. Some of the comments said they added the strawberries and it helped balance the sweetness and tartness factor.  The only thing I did that wasn't in the recipe was... I used my immersion stick blender to mash it up some more.

It's funny when you look at the recipe and it says that you only need solid ingredients. I was stumped at first, but then when you put the sugar and rhubarb it makes a syrup... See? 

You let the rhubarb and sugar sit overnight ( I started in the morning and let it sat all day, then finished after dinner) and the sugar draws out whatever water is in the rhubarb!

Once I put my hot jelly in my jars, I wiped the lips, put on the lids and rings and hot water canned them for 10 minutes.

Super easy, and delicious. Plus it helped use up some of my rhubarb crop!

This is definitely going to be my go to jelly recipe!