Halloween Candy Day #4

I missed Monday and Tuesday this week so stay with me as we get a few more recipes up to date!
This super simple treat will add the chocolatey goodness you need at any party!

Day #4 is Spider Web Candy!

Ingredients

• 1/3 cup semisweet chocolate chips
• 6 ounces white baking chocolate, coarsely chopped
• 1 teaspoon shortening
• 1/3 cup flaked coconut, coarsely chopped

Directions

• In a small microwave-safe bowl, melt chips; stir until smooth. Cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in corner of bag and set aside.
• In another small microwave-safe bowl, melt white chocolate and shortening; stir until smooth. Stir in coconut. Spoon 2 tablespoonfuls onto waxed paper-lined baking sheets; spread into a 4-in. circle. Repeat four times.
• Using reserved melted semisweet chocolate, pipe thin concentric circles an 1/8 in. apart on top of each candy. Beginning with the center circle, gently pull a toothpick through circles toward outer edges. Wipe toothpick clean. Repeat to complete web pattern. Refrigerate for 30 minutes or until set. Store in an airtight container. Yield: 5 candies.

Credit:Taste of Home.com

Halloween Candy Day #2

Day #2- Monster Eyeballs

To me, this seems like a take on the popular buckeye that Ohio is known for.  Since I am based out of Cincinnati, I just had to share this one!

Ingredients:

• 1 1/2 cups creamy peanut butter
• 1/2 cup (1 stick) butter, at room temperature
• 1 (1-pound) package confectioners’ sugar (about 4 cups)
• 1 teaspoon vanilla extract
• 1 (12-ounce) package semisweet chocolate chips (2 cups)
• 2 tablespoons solid vegetable shortening
• 1 (3-ounce) package miniature M&Ms

Directions:

1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this).

2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.

3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)

4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.

5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

Credit: Epicurious.com

Halloween Candy!

So coming up, just around the corner, is Halloween!  Spooky, scary, and sweet!  From now until this anticipated and most frightful day, I will be posting a candy and treat recipe for you to try at home.  Make them now, store them, and use these candies and treats to bring to your office party, halloween themed wedding, or a themed house party!  Most candies or treats, if stored in a cool place, keep very well for months!

Day #1- Honey Carmel Corn Balls

Ingredients

• 6 tablespoon(s) (3/4 stick) butter
• 1/2 cup(s) sugar
• 1/2 cup(s) light brown sugar
• 3 tablespoon(s) honey
• 3 tablespoon(s) light corn syrup
• 3/4 teaspoon(s) baking soda
• 10 cup(s) (1 plain microwave bag or 1/4 cup kernels) popcorn, popped
• 2 teaspoon(s) fine sea salt
• 1 1/2 cup(s) honey-roasted peanuts (or other nuts)

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Directions

1. In a medium, heavy-bottomed saucepan, melt butter over medium heat. Add sugars, honey, and corn syrup and cook to 300° over medium-high heat, stirring occasionally. Mixture will be thick and bubbly. Add baking soda and stir carefully to incorporate.
2. Remove any unpopped kernels from popcorn, then place in a lightly oiled bowl. Pour caramel over popcorn and toss to combine, using oiled, heatproof spatulas or wooden spoons. When popcorn has cooled slightly but is not quite set, mix in salt and peanuts. With oiled hands, form into 2-inch balls. Keep a bowl of cold water nearby to dip your hands into if mixture gets warm or sticky. Place balls on sheet tray; once cool, store in an airtight container. Eat within a week.
3. Note: For perfectly shaped kernels, use the mushroom variety of popcorn, available at JustPoppin.com.

Credit: www.delish.com