Bone Chillin' Brew

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Bone Chillin' Brew
This Halloween, there is no trick to making tasty treats kids and adults will enjoy. With floating hands made of frozen water, this haunting punch is perfect for a party and made with 100% juice and a lemon-lime twist.

Estimated Times
Preparation Time: 20 mins
Freezing Time: 3 hrs

Makes 24 servings

INGREDIENTS

3		cups water
3		plastic gloves
3		rubber bands or twist ties
2		bottles (64 fluid ounces each) Punch Flavor NESTLÉ® JUICY JUICE® Natural 100% Juice, chilled
1		can (12 fluid ounces) frozen lemonade concentrate, slightly thawed
4		cans (12 fluid ounces each) lemon-lime soda, chilled

INSTRUCTIONS

FOR FLOATING HANDS:
POUR water into gloves, adding enough water to fill the gloves loosely but not so full that the fingers will not move. Fasten gloves with rubber bands or twist ties. Line baking sheet with paper towels. Place filled gloves on paper towels. Freeze for 3 hours or until firm.

FOR PUNCH:
COMBINE Juicy Juice and lemonade concentrate in large punch bowl. Gradually stir in soda. Carefully cut gloves off hands with scissors. Float hands in punch.

Caramel Apples
Dipped in a homemade caramel sauce and rolled in chopped candy bar pieces, these fun-to-eat apples are a special treat for kids of all ages.

Estimated Times
Preparation Time: 20 mins
Cooking Time: 30 mins
Refrigeration Time: 1 hr

Makes 12 servings

INGREDIENTS

12		wooden craft sticks
12		large tart apples, washed, dried and stems removed (very important to wash well or caramel will slide off)
		Nonstick cooking spray
		About 12 ounces assorted NESTLÉ® Candy Bars, such as BUTTERFINGER®  or CRUNCH®, finely chopped
1		pound box dark brown sugar
1		can (14 ounces) NESTLÉ® LA LECHERA® 50% Less Sugar Sweetened Condensed Dairy Product
1		cup light corn syrup
1		cup (2 sticks) butter
1		teaspoon vanilla extract

INSTRUCTIONS
INSERT stick into each apple. Line trays or baking sheets with wax paper; spray paper with nonstick cooking spray. Place chopped candy bars on separate plates or mix together on one plate.

COMBINE sugar, La Lechera, corn syrup and butter in medium, heavy-duty saucepan over medium-low heat. Heat, stirring frequently, for 10 minutes or until sugar has dissolved. Attach candy thermometer to inside of saucepan. Increase heat to medium; cook, stirring frequently, for about 20 minutes or until mixture reaches 236° F on thermometer. Remove from heat; stir in vanilla extract.

DIP apples all the way into caramel mixture, shaking off excess. Roll bottom half of apples in chopped candy bars, then place on prepared trays. Refrigerate for 1 hour or until set. Store apples in refrigerator in airtight container.

TIP: To clean the apples, quickly dip them into very hot (not boiling) water mixed with about 1 tablespoon vinegar. This will remove all the wax.