The Girl Who Ate Everything · Oct 3, 2016

How to Make Edible Blood

Making Edible Blood is easier than you think. I’ll show you how to make Edible Blood and you can drizzle it on cupcakes, cakes, donuts,…you name it!

I know, I know. Do you really need a recipe for Edible Blood? Unless you want to drizzle ketchup on your cupcakes, then yes! I host Halloween Bunko at my house every year and every year I’m stressed out about what to make. I hate Halloween food that looks good and tastes…meh. If we’re going to sacrifice taste for looks, count me out. Last year when I hosted I realized, hey – if you drizzle edible blood on whatever amazing thing you already make, it looks Halloween-y!

Which is why I made these mini red velvet cheesecakes and just drizzled some edible blood on top. I made it on the thick side so that it would last the whole night of Bunko without ending up in a puddle on the plate. Basically all it is is corn syrup, red food coloring, a tiny drop of blue food coloring to give it some authentic color, and cornstarch to thicken it up and make it not see through.
Then start drizzling on donuts…

cheesecakes…and whatever delicious treat you already love!

How to Make Edible Blood
  • corn syrup
  • 4 parts red food coloring
  • 1 part blood food coloring
  • cornstarch

  1. In a small bowl add cornsyrup. Add food coloring, adjusting and multiplying to desired saturation. Add cornstarch a little at a time until desired thickness is reached. Drizzle on food for a creepy effect!


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