Halloween is near, which means…candy! And lots of it. Of course, most of us are well past the age deemed appropriate for trick-or-treating. But that shouldn’t stop us from enjoying a little celebratory candy for ourselves.
Here, we’ve included recipes for candies that can be made and enjoyed at home—in costume or without!
1. In a heavy bottomed saucepan, over medium heat, combine the butter, brown sugar, condensed milk, corn syrup, and salt. Bring to a boil stirring constantly. Heat to between 234-240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from heat and stir in vanilla.
2. Butter a 9” x 13” baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan, and cut into squares using scissors. Wrap individual pieces in wax paper or cellophane.
1. In a medium bowl, whisk together the confectioner’s sugar and powdered milk and set aside.
2. In a medium saucepan, combine the granulated sugar, corn syrup, and butter. Bring to a boil over high heat. Reduce the heat to medium and boil for 5 minutes, stirring occasionally—the mixture will reduce and thicken. Remove the pan from heat, and stir in the vanilla. Add the dry ingredients and stir to blend well. Transfer the dough to a bowl sprayed with non-stick cooking spray and let it cool until it’s cool enough to handle.
3. Divide the dough into thirds, placing each third in its own bowl. Kneading food coloring into the dough with your hands, color one third yellow, one third orange, and leave the last third white.
4. Form each third of dough into a long thin rope, about 1/4 to 1/2 inch in diameter. Lay the ropes side by side, touching each other: white, orange, and yellow. To ensure they stick together, place a piece of waxed or parchment paper on top and roll gently with a rolling pin just to get the ropes to adhere, not to flatten them too much. Using a sharp knife or kitchen scissors, snip the dough into triangles. Keep a damp cloth nearby so you can wipe the knife or scissors clean of candy residue every so often. Let the finished kernels set in the open air in a single layer until they are dry to the touch, about an hour or two. Store in a single layer in a cool, dry place.
1. In 1-qt. saucepan, combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3-5 minutes).
2. Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coast inside top cut evenly with about 1 tsp. melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over the edge. Repeat until 30 cups are coated; refrigerate cups.
3. In 2-qt. saucepan, combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4-6 minutes). Stir in confectioner’s sugar and graham cracker crumbs. Press about ½ tbsp. filling into each chocolate cup.
4. Spoon about ½ tsp. melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) and carefully peel off paper cups. Store refrigerated.