World Cup schedule
FOX World Cup scores

Perfect recipes for your Halloween party

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

JAMESTOWN, N.C. — It’s the season of tricks and treats!  On this Recipe Wednesday, we cooked up quite a few with the chefs and students at GTCC’s Culinary School in Jamestown.   Check out some of the scary good recipes!

On this Recipe Wednesday, we cooked quite a few with the chefs and students at GTCC’s Culinary School in Jamestown.  Check out some of the scary good recipes!

Layered Fudge


  • 1 teaspoon of butter
  • 2 cups of (12 ounces) semisweet chocolate chips
  • 1 can of (14 ounces) sweetened condensed milk, divided
  • 8 ounces of white candy coating
  • 1/4 teaspoon of orange extract
  • 2 to 4 drops of orange paste food coloring


  1. Line an 8-inch square pan with foil; butter foil and set aside.
  2. In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds. Stir until mixture is smooth. Pour into prepared pan and chill for 10 minutes.
  3. Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk, and stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.
  4. Chill for 1 hour or until it’s firm. Using foil, remove fudge from pan and cut into 1-inch squares. Yield: about 2 pounds.

Ghost candy



  • 20 Oreo cookies
  • 1 package (3 ounces) of softened cream cheese
  • 6 ounces of chopped white candy coating
  • 1 teaspoon of shortening


  1. In a food processor, cover and process cookies until mixture resembles coarse crumbs. Cut cream cheese into three pieces and add to food processor. Cover and process until mixture it forms a soft dough.
  2. Using two teaspoons of dough for each, form 26 ghost shapes. Place on a waxed paper-covered baking sheet.
  3. In a microwave, melt candy coating and shortening, and stir until smooth. Slowly spoon over each ghost shape to cover. Use a toothpick to create eyes. Store in the refrigerator. Yield: 26 servings.



Orange Gumdrops


  • 1 teaspoon and 1 tablespoon butter
  • 1 cup of sugar
  • 1 cup of light corn syrup
  • 3/4 cup of water
  • 1 package (1-3/4 ounces) of powdered fruit pectin
  • 1/2 teaspoon of baking soda
  • 1-1/2 teaspoons of orange extract
  • 1 teaspoon of grated orange peel
  • 4 drops of yellow food coloring
  • 1 drop of red food coloring
  • Additional sugar if needed


  1. Line the bottom and sides of a 9-inch by 5-inch loaf pan with foil. Grease the foil with 1 teaspoon butter and set aside.
  2. Grease the bottom and sides of a large heavy saucepan with the remaining butter and add sugar and corn syrup. Cook and stir over medium heat for about 9 minutes until mixture comes to a boil. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage).
  3. In another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat for about 2 minutes until mixture begins to boil. Remove from the heat and set aside.
  4. When corn syrup mixture reaches 280° (soft-crack stage), remove from the heat. Return pectin mixture to medium-high heat and cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer.
  5. Remove from the heat and stir in the extract, peel and food coloring. Transfer to prepared pan. Let stand until firm for about 2 hours. Cut into squares. Yield: about 6 dozen.


Caramel nut bars



  • 1 teaspoon plus 1/4 cup butter
  • 1 cup of sugar
  • 1 cup of light corn syrup
  • 1 cup of evaporated milk
  • 1 cup of chopped nuts
  • 1 teaspoon of vanilla extract
  • Melted chocolate if wanted


  1. Line a 9-inch square baking pan with foil and grease foil with 1 teaspoon butter.
  2. In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft–ball stage).
  3. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until the thermometer reads 248° (firm-ball stage).
  4. Remove from heat and stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm.
  5. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-inch squares. If desired, drizzle with chocolate. Let stand until set. Yield: 1-1/2 pounds.

Bloody Caramel Apples


  • 1 stick of (1/2 cup) butter
  • 2 cups of light brown sugar
  • 1 cup of light corn syrup
  • 1 (14-ounce) can of sweetened condensed milk
  • kosher salt
  • 1 teaspoon of vanilla
  • 1 to 2 teaspoons of red food coloring, depending on your bloody-ness desires
  • 10-12 medium organic apples
  • 10-12 ice-pop sticks or other holders


  1. In a large saucepan, melt butter. Add brown sugar, corn syrup, sweetened condensed milk and salt and continue to stir over medium heat until mixture comes to a boil and a clip-on candy thermometer reads 235°F. Remove from heat and add vanilla and food coloring and stir. Allow to cool to 200°F.
  2. Poke ice-pop sticks or twigs into tops of apples and dip into caramel mixture, rotating to coat. Place on a silicone baking liner or waxed paper until caramel sets.