Q1: What is the absolute, number one secret to perfect, crystal-clear "broken glass" candy?

The secret is to use a candy thermometer and to be patient . It is absolutely crucial that you let your sugar syrup cook, undisturbed, until it reaches the "hard crack" stage (300°F to 310°F) . This is the temperature at which almost all the water has evaporated, which is the key that will allow your candy to cool into a hard, brittle, and perfectly glass-like sheet.

Q2: Is working with hot sugar syrup dangerous?

Hot, melted sugar is extremely hot (hotter than boiling water!) and can cause serious burns, so it is important to be careful. The most important safety tip is to never leave your pot unattended . Also, be sure to use a heavy-bottomed pot that is large enough to prevent the mixture from bubbling over.

Q3: Can I make this Halloween cheesecake ahead of time?

Yes, this is a perfect make-ahead centerpiece! In fact, it must be made ahead, as it needs at least 6 hours to chill and set. You can make the entire cheesecake base a few days in advance, and then do the fun, final decorating with the "glass" and the "blood" just before your party.

Q4: What is the best way to get beautiful, clean cuts on a cheesecake bar?

The secret is a hot, clean knife . Fill a tall glass with hot water. For each cut, dip a long, sharp knife into the hot water and then wipe the blade completely dry with a clean kitchen towel. The hot, dry blade will glide through the cold cheesecake, creating a perfectly smooth and clean cut every single time.

Q5: Can I make this recipe without a stand mixer?

? Of course! You can easily make the no-bake cheesecake filling in a large bowl with a good electric hand mixer .

'Bloody' Cheesecake Bars with Edible Glass (

‘Bloody’ Cheesecake Bars with Edible Glass (The Ultimate Halloween Dessert!)

An elaborate and gory Halloween-themed dessert, these ‘Bloody Cheesecake Bars’ feature a baked, bright-red sugar cookie crust. The crust is topped with a rich, no-bake cream cheese and honey filling. After chilling until firm, the dessert is cut into jagged triangles and decorated with two key elements: shards of homemade, clear ‘broken glass’ hard caramel and a ‘bloody’ sauce made from strained raspberry preserves. The combination creates a spooky and delicious party treat.

Author: Evelyn

Ingredients

For the Cheesecake Bars:
Two 17.5-ounce pouches sugar cookie mix (plus required ingredients like butter and eggs)
2 tablespoons red gel food coloring
Six 8-ounce blocks (3 pounds) cream cheese, at room temperature
1/2 cup confectioners’ sugar
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon fine salt
For the Broken Glass Caramel:
1 1/2 cups granulated sugar
1/4 cup light corn syrup
For the Raspberry Blood Sauce:
One 13-ounce jar raspberry preserves

Instructions

Make the Crust: Preheat the oven to 375°F. Line a baking sheet with parchment paper, leaving an overhang. Prepare the sugar cookie mixes according to package instructions, stirring in the red food coloring to create a bright red dough. Press the dough into an even layer in the prepared pan and bake for about 20 minutes. Let it cool completely.
Make the Cheesecake Layer: In a stand mixer, whip the cream cheese on medium speed until light and fluffy. Add the confectioners’ sugar, honey, vanilla, and salt, and whip on high speed for 1 more minute. Spread this cheesecake mixture smoothly over the cooled cookie crust. Refrigerate for at least 6 hours, until firm.
Make the Broken Glass Caramel: While the cheesecake chills, line a baking sheet with a silicone mat. In a heavy-bottomed pot, combine the granulated sugar, corn syrup, and 3/4 cup of water. Cook over medium heat, stirring, until the sugar dissolves. Bring to a simmer and cook, without stirring, until the mixture reaches 300°F on a candy thermometer (about 40 minutes). Immediately pour the caramel onto the prepared mat and let it cool for about 20 minutes until set. Break the caramel into shards.
Make the Raspberry Blood Sauce: Heat the raspberry preserves in a small saucepan until melted into a thin syrup. Strain through a fine-mesh sieve, discarding the solids.
Assemble: Lift the chilled cheesecake from the pan. Cut the bars into jagged triangles. Decorate the bars with pieces of the ‘broken glass’ caramel and drizzle with the ‘raspberry blood’ sauce.

Notes

Special Equipment: The recipe requires a silicone baking mat and a candy thermometer for the ‘broken glass’ caramel.
This is a multi-component, make-ahead dessert perfect for a party, as the cheesecake layer needs at least 6 hours to chill and set.
Making the ‘broken glass’ caramel requires cooking sugar to a high temperature, which should be done with caution.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://cookupjoy.com/bloody-cheesecake-bars-with-edible-glass/