I have often been asked by groups that are to lazy to use Google how to make fake blood. So here I have publisheda couple of recipes for those people.
Realistic Looking Blood (that also tastes good – handy for vampires)
- 2/3 cup Corn Syrup
- 1/3 cup Water
- 5 Tablespoons Corn Starch
- 3 to 5 Teaspoons Red Food Coloring
- 2 or 3 Drops Green Food Coloring
- 1 Drop Peppermint extract, if desired.
Mix the Corn starch thoroughly with the water. Add the Corn Syrup. Mix well. Add red food coloring into the mixture, using only 3 tsp at first. Then add a couple drops of green food colouring to take the ‘pink’ edge off the red coloring. If the mixture is too light, add one or two teapoons more red food colouring. Add an extra drop of green food colouring if the mixture gets too pink again (Real blood is slightly on the dark red to reddish brown side, when its not fresh from the heart). Add one drop of Peppermint extract if you wish a fresh minty blood mixture. The concoction tastes quite pleasant, and can be used as makeup or a “Glass of Wine” for your vampire to drink.
Milk can be added (instead of or with the cornstarch) to keep the blood from being too transparent.
Edible Stage Blood
This recipe makes 1.5 litres of edible, sweet-tasting stage blood, handy for oh-so-many uses around the home. The blood is based on sugar syrup and will keep for ages (it’s so sweet that it is actually toxic to mould), it tastes nice and most importantly, it is cheap and easy to make. There’s just one safety note: Because this blood is almost pure sugar, make sure you don’t inadvertantly feed it to a diabetic player!
Like all other stage blood varieties, it stains, so use stain-proof kitchen gear to make it and make sure that you don’t get too much on player’s expensive kit. To make this blood you will need a large saucepan (at least 3 litres capacity), 1.5 litres’ of bottles with really good caps or stoppers, a funnel, something to stir it with, and a set of teaspoon-type measures.
* 1 litre water
* 1.25 kg white granulated sugar
* 3 x 28ml bottles scarlet food colouring
* 1 teaspoon raspberry food colouring
* Half a teaspoon green food colouring
1. Bring the water to the boil in a large saucepan.
2. Gradually add the sugar, stirring until it is all dissolved. There is a lot of sugar in this recipe, but trust me, it will all dissolve in the end.
3. Return to the boil.
4. Boil gently for 10-12 minutes. Remember that boiling sugar can exceed 100oC, so do not leave this unattended and do not do this when there are small children or the pathologically clumsy around. If the pan looks like it will boil over, take it off the heat rather than turning the heat down – it’s far faster.
5. Leave the syrup to cool to room temperature. This could take an hour or two.
6. Stir in the scarlet, raspberry and green food colouring. The green takes the ‘fake red’ edge off the colour. Test the colour of the blood against your hand by running a little down a finger to see if it looks like a nasty cut.
7. When you’re happy with the colour, pour the blood into bottles and seal. It should keep for at least a year.
And for those that want to make break away glass here is a recipe for Sugar Glass
70/30 sugar/corn syrup
dissolve at 107degC
boil to 138degC
Brown corn syrup will give an OK brown glass colour…clear syrup with food colour for anything else. Remove from the
heat and let stand until it just begins to solidify then pour into your mold (see below), cork and rotate all around to keep
the surface evenly coated (wear gloves!). The solution will begin to harden on the walls of the mold and when you have
sufficient build up (experiment is required!) pour off excess liquid and keep turning until cool enough not to slump (I
have someone spray water or just pass it under running water a few times. Remove from mold. We have made glasses
by this method that actors actually drank out of before breaking.
2 c. Water
1 c. White Corn Syrup (Karo)
3 1/2 c. Sugar
1/4 tsp. Cream of Tartar
1) Mix the water, corn syrup, sugar and tartar together in the pot and bring it to a boil on the stove (at about 220 F).
2) Leave it boiling until it reaches 300 F, which will take about 45 minutes. The mixture should be thick, with almost all
water boiled off.
3) As soon as it hits 300 F, pour it into whatever mold you’re using and let it cool.
– Sugar glass doesn’t last long (warps or goes sticky) so make it close to the time when you plan to use it.
– Keep it out of moist areas and direct sun. The same as a lolipop it will melt or go gooey.
– The sugar can attract ants and other bugs so keep it packaged in plastic, etc. until you use it.
– Though only sugar, the glass can have sharp edges/points when broken, so be careful when handling.
– For more information on breakaway glass, molding, and casting of other kinds, I recommend this book:
The Prop Builder’s Molding & Casting Handbook
by Thurston James