HOMEMADE HALLOWEEN MAKEUP RECIPES RECIPES

Steps:

• To make Vanilla Frappuccino: Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.To make Mocha Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.To make a Mocha Chip Frappucchino: Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

Steps:

• Place cold water in the bowl of a stand mixer; sprinkle with unflavored gelatin.
• In a 2-quart saucepan, combine granulated sugar, corn syrup, ½ cup water and ¼ teaspoon salt; cook on medium-high to 240°F on candy thermometer, 6 to 13 minutes; remove from heat.
• With mixer on low speed, carefully drizzle sugar syrup into gelatin. Beat on high 15 minutes or until very thick. Beat in vanilla extract.
• In a medium bowl, whisk together confectioners’ sugar and cornstarch. Line a 13" by 9" baking pan with parchment; dust heavily with cornstarch mixture. Transfer marshmallow mixture to prepared pan, spreading with greased spatula. Dust top with remaining cornstarch mixture; with hands, pat to spread evenly to corners. Let stand 6 hours or until firm.
• Peel edges of parchment from marshmallow. With a chef’s knife or kitchen shears, cut into 1-inch cubes. Store in airtight container up to 1 month. Makes about 7 dozen marshmallows.