Homemade Fake Blood
1 c. Karo Syrup
1 Tbsp Water
2 Tbsp Red Food Coloring
1 tsp Yellow Food Coloring
Mix together in a mixing bowl and you're done. Try adding blue or yellow for
a different shade.
Chocolate Fake Blood
1/2 c. Warm Water
4 Tbsp Corn Syrup
1 Tbsp Powdered Cocoa
1 tsp Red Food Coloring
Blend the water and cocoa together and then add the rest of the ingredients.
Let the concoction sit for awhile and skim the bubbles off of the top. Add a
couple of drops of yellow food coloring if you're not satisfied.
Simple Fake Blood
Clear Corn Syrup
Red Food Coloring
Milk - Optional
However much fake blood is how much corn syrup you'll need. Pour it into a
bowl and mix in some red food coloring. Add some blue if you like. Adding a
small amount of milk will make the blood appear darker and thicker.
Realistic Recipe
2/3 c. Corn Syrup
1/3 c. Warm Water
5 Tbsp Corn Starch
4 tsp red food coloring
1 Tbsp Powdered Cocoa
2 drops of green or yellow food coloring
Mix the corn starch with the water in a large mixing bowl. Stir in the corn
syrup. Add the food coloring slowly, checking for color.
Palmolive Imitation Blood
A reader writes in: You can also make fake blood with Palmolive dish soap,
(it doesn't matter how much you put in) it depends on how much blood you want!
Add red berry powered Kool-Aid!
Frozen Hand Recipe
1 rubber glove with no lining
1 qt. water
Food coloring -- This can match the color of your punch, or stick out like
a sore thumb (Pun intended)
1 bread twist or rubber band
Add the food coloring to the water, mix, and pour into the glove. Tie it off
tightly with the twisty or rubber band. Place on a flat surface (that will
catch any drainage) and freeze the glove until it's solid. Remove the glove
and place in the punch before serving.
Homemade Carmel Apples
Recipe Ingredients
8 medium-sized apples
2 (14 oz.) pkgs. caramels (try chocolate!)
1/4 c. water
Wash and dry the apples. Insert Popsicle sticks into the stem of each apple.
Set aside.
Unwrap the caramels and add them with the water in a medium sized saucepan.
Heat on low while stirring until the caramel is completely melted.
Dip each apple into the caramel until the apple is completely covered, allowing
the excess caramel to drip off. Scrape bottom if necessary. Place apples onto
greased waxed paper and let them sit for about 15 minutes or until caramel
is completely set. Store in the refrigerator.
|