Pretzel Pumpkins (The Perfect Halloween Treat!)

The Candy Maker’s Workshop: The Essential Ingredients & Tools

This iconic party treat uses just a handful of smart shortcuts and pantry staples to create its signature spooky look and delicious flavor.

• The Candy Melts (The Magic Ingredient!):
  • Orange Candy Melts: This is the key to an incredibly easy and impressive treat! Orange candy melts (or candy wafers) are a type of confectionary coating that is specifically designed to melt beautifully and to set up with a hard, shiny finish with no complicated “tempering” required.
• The Pretzels:
  • Mini Pretzels: The classic, twisted shape of a mini pretzel is the perfect, ready-made outline for our adorable little pumpkins! Their salty, crunchy flavor is also the perfect contrast to the sweet candy coating.
• The Candy Stem:
  • Green Candy Sour Straws: A simple, green, sour candy straw or a piece of candy “spaghetti” is a fantastic and easy way to create the cute, curly little pumpkin stem.

The Candy Crafting Masterclass: The Secret to Perfect Candy Melts

Working with candy melts is incredibly easy if you follow one simple rule: use low, gentle heat and avoid any contact with water.

1. The Double Boiler Method: The most foolproof method is to use a double boiler, or a simple heatproof bowl set over a saucepan of gently simmering water (as this recipe directs). This ensures that the candy melts with a gentle, indirect heat, which is the key that prevents it from scorching.
2. The Microwave Method: You can also use a microwave! Simply place your candy wafers in a microwave-safe bowl and heat them on a lower power setting (like 50%) in very short, 30-second intervals. It is crucial to stir the wafers well after each interval, even if they don’t look completely melted. The residual heat will continue to melt them, and stirring will ensure they melt evenly.
3. Keep it Dry!: Even a single, tiny drop of water can cause your melted candy to “seize” up and become a thick, grainy, and unusable paste. Be sure that all your bowls, spoons, and spatulas are completely dry.

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Step-by-Step to the Best Pretzel Pumpkins

This fun and festive treat is incredibly simple to prepare.

Step 1: Melt the Candy and Create Your Pumpkin Base

Step 1: First, melt your 8 ounces of orange candy wafers using either the double boiler method described above, or the microwave method.

Step 2: Line a large baking sheet with parchment paper. Lay your 30 mini pretzels out on the parchment paper, leaving some space between each one.

Step 3: Use a small spoon to carefully fill the interior of each pretzel with your melted orange candy, creating your pumpkin-like shapes with a beautiful pretzel border all around.

If your candy starts to solidify at any point, you can simply reheat it gently until it is smooth again.

Part 2: Decorate Your Pumpkins

Step 1 (The Fun Part!): Reheat your candy if necessary and transfer it to a piping bag that has been fitted with a very small, round tip (or you can use a simple zip-top bag with a tiny corner snipped off).

Step 2: Pipe a thin line around the orange interior of each pumpkin to emphasize the pumpkin shape. Then, pipe a few vertical lines from the top of the pretzel to the bottom to mimic the classic ridges of a pumpkin.

Step 3: Pipe a final, small dot of the melted candy where the arches of the pretzel meet at the top. Immediately and gently stick one of your 1/2-inch pieces of the green sour straw into the dot of candy to create the stem.

Step 4: Let the pumpkins cool at room temperature until the candy has completely set and hardened, which will take about 30 minutes.

Once they are firm, you can peel them off the parchment paper and enjoy!

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Pretzel Pumpkins (The Perfect Halloween Treat!)

An easy, no-bake recipe for festive, pumpkin-shaped candies, perfect for Halloween treats. This kid-friendly project uses mini pretzels as the outline for the pumpkins. The center of each pretzel is filled with melted orange candy wafers. More melted candy is then piped onto the surface to create the look of pumpkin ridges, and a small piece of green sour candy is added to create a ‘stem.’ The finished treats are a fun, sweet and salty snack.

• Author: Grace

Ingredients

• 8 ounces orange candy melting wafers (about 1 1/2 cups)
• 30 mini pretzels
• About 15 inches of green candy sour straws or candy spaghetti

Instructions

1. Line a baking sheet with parchment paper.
2. Melt the orange candy wafers in a small heatproof bowl set over a saucepan of simmering water (a double boiler), stirring periodically until smooth.
3. Lay the mini pretzels out on the prepared baking sheet with space between each one.
4. With a small spoon, carefully fill the interior of each pretzel with the melted orange candy to create a solid ‘pumpkin’ shape with a pretzel border.
5. Reheat the candy if necessary and transfer it to a piping bag fitted with a very small round tip.
6. Pipe a line around the orange interior of each pretzel to define the pumpkin shape. Then, pipe vertical lines from top to bottom to mimic the ridges of a pumpkin.
7. Pipe a small dot of melted candy at the top of each ‘pumpkin’ and stick a 1/2-inch piece of the green candy straw in for a stem.
8. Let the pretzel pumpkins cool at room temperature for about 30 minutes, until the candy is fully set.
9. Carefully peel them off the parchment to serve or store.

Notes

• Special equipment: A piping bag fitted with a very small round tip is recommended for the detailed decoration.
• Using a double boiler to melt the candy wafers provides gentle, even heat and helps prevent scorching.
• Laying the pretzels on parchment paper is a key step that prevents them from sticking and makes for easy cleanup.
• These treats can be stored in an airtight container at room temperature.

Storage and Make-Ahead Tips

These Mini Pretzel Pumpkins are the ultimate make-ahead party treat!

• Make-Ahead: You can prepare these festive treats up to 2 weeks in advance.
• Storage: Store the finished pretzel pumpkins in a single layer in an airtight container at room temperature in a cool, dry place.

For more recipe follow my pinterest account

Frequently Asked Questions (FAQs)

Q1: What is the absolute, number one secret to melting candy melts smoothly so they don’t get thick or seize up?

The secret is to use low, gentle heat and to avoid any contact with water. The low-temperature oven method in this recipe is fantastic and very gentle. If you are using a microwave, it is crucial to use a lower power setting (like 50%) and to microwave in very short, 30-second intervals, stirring well in between each one.

Q2: Can I make these pretzel pumpkins ahead of time for a party?

Yes, absolutely! This is a perfect make-ahead treat. You can prepare the entire recipe up to two weeks in advance and keep them stored in an airtight container at room temperature. They are a fantastic and easy treat to have on hand for the entire fall season.

Q3: Can I use regular white chocolate instead of the orange candy melts?

You can, but you will need to use a high-quality, oil-based food coloring (not a water-based one) to tint your white chocolate orange. Regular, water-based food coloring will cause your melted white chocolate to seize up and become a thick, grainy paste.

Q4: What can I use for the pumpkin stem if I can’t find any sour straws?

If you can’t find any green sour candy straws, you can get creative! A single, green M&M’s® Mini, a small piece of a green sprinkle, or even a small piece of a green fruit snack would all make fantastic and cute pumpkin stems.

Q5: Can I make other spooky pretzel shapes?

Of course! You can use this same, simple technique to create all sorts of fun Halloween treats. You can fill the pretzels with melted white candy melts and use a toothpick and some melted black candy melts to draw on two spooky eyes and a mouth to create some pretzel ghosts. You can also fill them with white candy and use a piping bag to draw on a pretzel spiderweb.