Candy Cats

candy cats
Photo: Johnny Miller

Place a pair of these spooky-sweet sentries around the steps leading up to our spectacular Haunted-House Cake.


  • 2.0000 2 black licorice caramels

  • 2.0000 2 black sprinkled berry candies

  • 4.0000 4 sunflower seeds (in the shell)

  • 2.0000 2 black licorice laces, cut into 2-inch pieces


  1. Roll each caramel into a 3-inch-long oblong shape for the bodies. Using a craft knife or sharp paring knife, scrape a few nonpareils off the bottom of each berry candy, then stick bottom of 1 candy onto each caramel for the head, pressing gently.

  2. Scrape some nonpareils from two sides of top of each berry candy to mark placement for the ears. Insert 1 sunflower seed into each side, pointed end out.

  3. Insert 1 licorice-lace piece into each caramel for a tail. Cats can be stored up to 1 week at room temperature in an airtight container.

Cook's Notes

We used licorice caramels (No. 47627) from The Vermont Country Store, sprinkled berries from Economy Candy, and black licorice laces from Licorice International.

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