Food & Cooking Recipes Candy Cats 3.3 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Yield: 2 Place a pair of these spooky-sweet sentries around the steps leading up to our spectacular Haunted-House Cake. Ingredients 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 Directions 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. 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. 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. Rate it Print