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Candy Recipes for Halloween

Published by Carletta Sollis

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Taking the time to make food for people always pays off in the memories it creates. I am a grandmother and I still remember the the popcorn balls a friends mother used to make every Halloween. I remember being at their house and helping make the balls after the sweet stuff had been poured on it. We all had to wash our hands thoroughly then butter them and had to be careful when making the popcorn balls because the candy holding it all together was still hot and we had to do it fast before it all set up. This lady still makes popcorn balls every Halloween for all the “kids” who want them. I feel lucky that she still thinks of me as a kid.

Eyeball Candy: 1 cup butter; 2 lbs. powdered sugar; 1 lb. walnuts; 2 Tbsp. vanilla; 3 chocolate bars, melted. Mix and form into balls. Chill or freeze. Melt the chocolate bars and dip candy balls into this just far enough to leave a bare spot to make it appear like an eyeball.

Bons Bons: 2 cups ground walnuts; 2 lbs. powdered sugar; 1 large package flaked coconuts; 1/4 lb. melted butter; 1 can condensed milk; 1 (12 oz.) pkg. semi-sweet chocolate chips, melted. Mix dry ingredients first, then add butter and milk. Mix by hand. form into balls and chill well. Put toothpicks in balls and dip into melted chocolate. Lay on waxed paper. Makes about 100. Store in cool place. Do not use milk chocolate chips in this recipe.

Orange Candy: 3 cups granulated sugar; 3/4 cup evaporated milk diluted with 3/4 cup water; grated rind of 1 orange; pinch of salt; 1/2 cup butter; 1 cup coarsely chopped pecans; 1 cup sugar, caramelized by cooking slowly in hot skillet. Scald the diluted milk in top of double boiler. When sugar is melted to a rich golden yellow, add hot milk all at once, stirring. Add the remaining two cups of sugar and cook the syrup to soft ball stage (236 to 238 degrees on candy thermometer). Just before it is done, add orange rind, butter and nuts. Cool and beat until creamy. Pour into buttered 9×9 inch pan. Cut into squares when firm, but not hard.

Snowy Fudge: 1 1/2 cups chunky peanut butter; 2 cups sugar; 2/3 cup milk; 1 cup marshmallow cream; 1 tsp. vanilla. Cook sugar and milk to 234 degrees (soft ball stage). Mix other ingredients in well. Pour into 8×8 inch pan. Let set.

Galaxie Cereal Candy: 1 cup brown sugar; 1/2 cup corn syrup; 1 cup salted peanuts; 4 cups rice krispie type cereal; 1 Tbsp. butter. Combine sugar, syrup and butter in medium saucepan. Cook over moderate heat, stirring constantly, until sugar is dissolved and mixture begins to bubble. Remove from heat, stir in cereal and peanuts. Pat into buttered pan. Cut into squares.

Caramels: 2 cans condensed milk; 3 cups sugar; 2 cups light colored corn syrup; 6 Tbsp. butter; 2 tsp. vanilla; dash of salt. Cook to soft-ball stage; pour into buttered pan. Stir constantly while cooking. When cooled and set, cut into squares and wrap in waxed paper.

Peanut Butter Popcorn Balls: 6 cups popped corn; 1/2 c. sugar; 1/2 cup light colored corn syrup; 1/2 cup peanut butter; 1/2 tsp. vanilla. Cook sugar and corn syrup until boiling. Add peanut butter and vanilla. Pour over popped corn. If you wish shape into balls or just let cool and put into individual bags. Very easy to handle.

Caramel Corn: 1 cup butter; 2 cups brown sugar; 6 cups popped corn; 1/2 cup Karo dark syrup; 1 tsp. salt. Mix butter, brown sugar, syrup and salt in pan melt until boiling. Pour over popped corn. At this point you can either make it into balls or just let it cool and bake for an hour in 250 degree oven, stirring every 15 minutes. Corn is done when no longer sticky. Cool and break apart.

So, I hope you are inspired to create some great memories for all the “kids” you know.





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