Getting My Vintage Halloween Fix With A Swirl Of Sweetness

This is a Vintage 1920's Tally Card.

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In the early days of the 20th Century, Halloween themed products and decorations were marketed primarily for adults; and were made to be used only for that one day, and then disposed of. (Think Halloween Party items). Whereas Christmas decorations where made to be used each year, and to be saved away for your chidren. This means that these days, vintage Halloween decorations are more rare, and thus more valuable.
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While I would love to own my real-life collection of vintage seasonal goodies, (and I do a pretty bang-up job of collecting modern day stuff and retro-reproductions); I have found that I can getmy fix for vintage Halloween decorations with free online art images. Not to mention the awesome source of free holiday images provided by the magazines and websites for public use.
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Whether you want to use it to create your own art, as gifts for your family or friend, or for a Halloween Party of your own- this is a great way easily and cheaply incorporate vintage seasonal art.

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*A Sweet Swirl Of Halloween Goodness*

Practice your magic with these invisible pops, setting licorice whips, pepitas (hulled pumpkin seeds), and candy corn afloat inside this clear confection. You can buy lollipop sticks at candy-supply and baking-supply stores.

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Ingredients:
Makes 1 dozen

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2 cups sugar
2/3 cup light corn syrup
Assorted candies and seeds, such as red and black licorice whips, candy corn, and pepitas (hulled pumpkin seeds)

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Directions:
Line three baking sheets with Silpat nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.

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Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don't stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.

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Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.

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Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart .

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Press in lollipop sticks.

With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.

From Martha Stewart Halloween 2004, October 2004