Gumdrop Bats with Homemade Candy Eyes
- Homemade Candy Eyes
- 2 1/2 teaspoons meringue powder
- 1/2 cup Imperial Sugar Confectioners Powdered Sugar
- 1 tablespoon water, plus more as needed
- Black food coloring
- Black Decorating Sugar
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- Black food coloring
- Grape Gumdrop Bats
- 1/2 cup cold water, plus 3/4 cup more
- 2 envelopes plain gelatin
- 3/4 cup water
- 2 tablespoons corn syrup
- 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 (2.79 oz) packages grape gelatin
Homemade Candy Eyes
- Sift together powdered sugar and meringue powder in a small mixing bowl.
- Add water then beat with electric mixer on medium-low speed just until well combined, thick, and glossy. Add more water a few drops at a time until peaks smooth out and disappear within 10-15 seconds.
- Color 2 tablespoons of icing using black food coloring. Color remaining icing using yellow food coloring. Spoon each color icing into a pastry bag fitted with a small round tip.
- Pipe small yellow eyes onto a parchment paper-lined baking sheet. Add tiny black pupils to tops of yellow eyes.
- Set aside to dry for at least 24 hours.
- Just before using, peel away from paper and use to decorate gumdrop bats.
Black Decorating Sugar
- Add 1/2 cup granulated sugar to a zip top bag. Add some drops of black liquid food coloring. Shake and knead until all sugar is colored black. Pour into a bowl and let dry for at least 2 hours.
Grape Gumdrop Bats
- Pour 1/2 cup cold water into a large mixing bowl. Sprinkle evenly with plain gelatin. Stir then set aside for 5 minutes.
- Combine 3/4 cup water, corn syrup, and sugar in a saucepan. Stir just to combine. Dip a pastry brush in water and wash down sugar crystals on sides of saucepan. Bring mixture to a boil over medium-high heat. Cook for 1 minute.
- Remove from heat and stir in grape gelatin until completely dissolved. Pour grape gelatin over plain gelatin mixture. Stir until completely melted.
- Pour into an 8- x 8-inch square non-stick pan. Cover and refrigerate for at least 2 hours.
- Remove gumdrops from pan by peeling up at one corner then peeling off the pan. Set on a non-stick silicone mat or baking pan.
- Spray metal bat cookie cutters with non-stick baking spray. Cut out as many gumdrop bats as possible. Remove excess candy and, if desired, reheat in a small saucepan over low heat until completely melted. Pour into a non-stick loaf pan and repeat the process. You can reheat any scraps and pour into a mini loaf pan to make more bats or just enjoy the scraps.
- While still warm, attach 2 candy eyes to each bat and then coat gumdrops in black decorating sugar. Set on a wire cooling rack to allow bottoms of gumdrops to dry for at least 2 hours.
- Store in an airtight container. Do not refrigerate.
- Homemade Candy Eyes recipe will make more eyes than needed for bats. Store remaining eyes in a zip top bag at room temperature and use to decorate cookies, candy, and cupcakes.
- Do not attempt to make candy eyes on a humid or rainy day as meringue will not set properly. You can use a ceiling fan to aid in drying, if needed.
- To save time, you can purchase black decorating sugar instead of making it from scratch.
Recipe created for Imperial Sugar by Beth Jackson Klosterboer at Hungry Happenings.