A spooky recipe to die for.

400g condensed milk
250g soft butter

Utensils: big bowl, handheld blender

1. Before you start, it is very important to take out the butter and condensed milk out of the fridge one day or half a day prior to making the cream! If the ingredients don't have the same room temperature, your topping won`t get the creamy texture.
2. Other than that, everything is very easy. Put the butter in the bowl and beat it until the butter is creamy.
3. Next add the 400g of condensed milk and mix until both ingredients are well combined. Put in in a fridge to cool down a little so that the texture is more stiff and easier to handle.

For the edible blood:
1 tablespoon sugar beet molasses (thatch the dark syrup)
1 tablespoon warm water
1 teaspoon cornstarch (optional)
red food coloing
Lemon extract or any other flavor you like (optional)

Utensils: small microwave safe bowl or a small pot

1. Add sugar beet molasses and water into a glass or a small bowl and stir until it is well combined.
2. Now you can add the red food coloring. We use the „Wilton“ brand because you don`t need much to get a bright color, but can use any other brand you like.
3. When you want the texture of the edible blood less liquid, you can add a teaspoon of cornstarch and put it in a microwave for just about 30 sec. If you don´t have a microwave you can also make it in a small pot and heat the mixture on low temperature. When the blood cools down it will bee more solid. If you put too much of cornstarch into the mixture, don´t worry. Only add a little bit of warm water and it will get more liquid again.
4. At the end you can add a flavor like lemon or vanilla if you like.

For the sugar glass:
50 ml water
50g glucose
200g sugar

Utensils: a sugar thermometer (optional), small pot, baking parchment, a baking tray (approx. 20cmx10cm)

1. Don`t worry about getting glucose if you can´t find it in a store. You can get it in your nearest pharmacy, they will have different kinds of glucose. We used the powdered glucose because it doesn't expire as fast as the liquid version.
2. Prepare the tray with the baking parchment. Warm up the water (yes, 50ml) in a small pot and add the 50g glucose.
3. Now you can pour the 200g sugar into the pot and bring the mixture to a high temperature. Now you don´t have to stir again. If you have a sugar thermometer at home you will need it now. Put it in the pot and wait until it reaches 140-145 degrees Celsius(!). Pour the mixture on the prepared tray and let it cool down. If you don´t have a sugar thermometer you have to „feel“ if the sugar is ready. It often happens that the sugar glass gets a little bit yellow in the pot, because you missed the right moment and the sugar caramelized already.
4. When the sugar is hard and cool you can use a hammer to crash it into long and pointy pieces.