Wicked yummy
Scared to have all that candy around the house? Reduce, reuse, and recycle your kids’ Halloween loot.
When I was a kid, the Holy Grail of Halloween was the full-size candy bar. Kids came from several towns over when word got out that one neighbor dispensed them yearly. Now that I’m a parent, I’d rather my three girls came home with less candy than more, since -- shh! -- I’m likely to eat from their collections while they’re asleep. Even after my three daughters have squirreled away their favorites and we have given plenty to a pantry collection, I prefer to bake with the remainder and get it out of the house and to an Election Day bake sale, a block party, or work. If you’re serving any of these sweet treats to adults, be sure to include the optional salt to balance out all the sugar.
Caramel Apples Makes 6
This recipe doubles nicely.
6 popsicle sticks or thick skewers
6 medium Granny Smith or other tart apples
1½ cups candy toppings (see Kitchen Aide)
8 tablespoons (1 stick) unsalted butter
½ cup heavy cream
½ cup light corn syrup
1 cup light brown sugar
Salt
1½ teaspoons vanilla extract
Fleur de sel or other coarse sea salt, for sprinkling (optional)
1 full-size chocolate bar, melted (optional; see Kitchen Aide)
Insert sticks into top of apples. Place apples on a silicone mat or lightly greased foil-lined baking sheet. Put candy toppings into a bowl or, if desired, sort different options into several bowls and set aside. In a large saucepan over medium-high heat, melt the butter and add the cream, corn syrup, brown sugar, and a pinch of salt. Bring the mixture to a boil, stirring constantly with a heat-proof spatula, and cook, stirring constantly and scraping the bottom of the pan, until mixture reaches between 246 and 250 degrees measured on a candy thermometer, lower for softer and higher for stiffer caramel. Immediately remove from heat and stir in the vanilla extract. Carefully transfer the caramel to a heat-proof bowl that holds at least 4 cups. Working quickly and grasping the stick, dip an apple into the hot caramel, allowing any excess to drain, then immediately sprinkle with a pinch of sea salt, if using, and press the apple into topping or toppings. Place coated apple, stick end up, on mat or baking sheet. Repeat with remaining apples. After the caramel cools, use a fork to drizzle with melted chocolate, if using. Cool at room temperature until chocolate sets. Serve immediately or store in a covered container in the refrigerator for up to 2 weeks.
Candy Bar Cookies Makes 16
Not only do these taste and look great, they use up 20 “fun-size” candy bars. See Kitchen Aide for tips on combining candies and melting the chocolate.
8 tablespoons (1 stick) unsalted butter, melted, plus extra for greasing the pan
1 sleeve of honey graham crackers, finely crushed (1 3/8 cups crumbs)
20 assorted “fun-size” candy bars such as Snickers or Heath, chopped (about 2½ cups)
½ cup chopped raw nuts
½ cup unsweetened coconut flakes
¾ cup sweetened condensed milk
½ cup assorted small candy pieces such as candy corn or M&M’s (or other topping suggestions in Kitchen Aide)
1 full-size chocolate bar, melted (see Kitchen Aide)
Fleur de sel or other coarse sea salt, for sprinkling (optional)
Heat the oven to 325 degrees and place a rack in the upper position. Grease an 8-by-8-inch or 9-by-9-inch pan with butter. In a medium bowl, combine the 8 tablespoons melted butter with the graham cracker crumbs. Press the mixture into the prepared baking dish using your fingertips. In layers, add the chopped candy bar pieces, nuts, and the coconut, then drizzle evenly with the sweetened condensed milk. Bake until the edges are browned and bubbling, about 25 minutes. Remove from the oven and immediately press in the assorted candy toppings. Using a fork, drizzle melted chocolate over the surface and sprinkle with ¼ teaspoon sea salt, if using. Cool bars completely, then cut into 16 squares. Serve immediately or store at room temperature in an airtight container for up to a week.
Popcorn Balls Makes 24 3-inch balls
6 tablespoons (¾ stick) unsalted butter, plus extra for greasing bowl and baking sheet
6 quarts popped popcorn
1 cup chopped roasted nuts
1 cup mini marshmallows
1 cup assorted candy such as Reese’s Pieces (or other suggestions in Kitchen Aide)
¼ cup light corn syrup
¼ cup molasses
¼ cup water
2 cups granulated sugar
Salt
Grease a large bowl with butter and add the popcorn, nuts, marshmallows, and candy, tossing to combine. Lightly grease a large piece of foil on a baking sheet and set aside.
In a large saucepan over medium-high heat, melt 6 tablespoons of butter and add the corn syrup, molasses, water, sugar, and ½ teaspoon salt. Bring to a boil, stirring often, until mixture reaches 300 degrees measured on a candy thermometer. Quickly but carefully pour the hot syrup over the popcorn mixture, and, using a heat-proof rubber spatula, mix to combine completely. While the mixture is still warm, use the spatula and your hands to form 3-inch balls. Cool them on the foil-lined sheet. Serve immediately or store in an airtight container at room temperature for up to a week.
Denise Drower Swidey, a regular contributor to Cooking, is a food stylist and culinary producer for public television shows, including Simply Ming. Send comments to cooking@globe.com. 
