This homemade candy corn recipe is one of our favorite retro Halloween sweets.  It’s so much more tasty than store-bought candy corn, and surprisingly easy to make.

An Alton Brown recipe that I found years ago, my family wouldn’t let me get through the season without making a batch or two (OK, maybe more than 2). In fact, it’s an essential centerpiece of our treat table for our annual pumpkin carving party. Its probably the most-talked-about recipe my friends – and my kids’ friends’ – ask about.

Even if you’re not a big candy corn fan, this one is definitely a keeper. Unlike store-bought candy corn, this leaves no strange, waxy aftertaste. Yes, it’s sugary, but you’re only eating it during Halloween season . . .  unless you change the colors and create red, white and green candy corn for Christmas!

• 4 1/2 ounces powdered sugar, approximately 1 1/4 cups
• 1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons
• 1/4 teaspoon kosher salt
• 3 1/2 ounces granulated sugar, approximately 1/2 cup
• 3 3/4 ounces light corn syrup, approximately 1/3 cup
• 2 1/2 tablespoons water
• 2 tablespoons  unsalted butter, room temperature
• 1/2 teaspoon vanilla extract
• 2 to 3 drops yellow and orange gel paste food coloring

Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside.

Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes.

Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half.

Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don’t have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.

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Peanut butter cups hold a special place in my heart – they were my Dad’s favorite candy. He used to have a bag of small peanut butter cups in the house – solely for him, unless we asked. My kids used to send him a few after their Halloween haul, and he happily received the package. This homemade version is even better than the store-bought one, and a recipe I’m positive Dad would approve. These are made with milk chocolate, but if you desire, choose your own favorite chocolate, and even experiment with add-ins to the peanut butter.

• 1 cup creamy peanut butter
• ¼ cup unsalted butter
• ¼ cup light brown sugar
• 1¼ cups powdered sugar
• 24 ounces milk chocolate (chips, or finely chopped)
• ¼ cup vegetable shortening 

Line mini-muffin tin with paper liners, then line a baking sheet with parchment paper.

Combine peanut butter, butter and brown sugar in a sauce pan. Over medium heat, stir constantly, until melted, and mixture begins to bubble.

Once heated, remove pot from heat and stir in the powdered sugar,  ¼ cup at a time. Sir until combined completely before adding more powdered sugar. Once combined, set aside until cool.

Melt the chocolate chips and shortening together in a double boiler on the stove, or in the microwave (30-second increments), until completely melted. Stirring frequently.

Spoon the melted chocolate into the bottom of each lined muffin cup.

Use a heaping teaspoon, scoop out the peanut butter mixture, rRoll it into a ball, and then flatten it slightly into a disk that will fit in the tins. Place the peanut butter disks on the baking-sheet-lined parchment paper. Refrigerate both the chocolate in the tins and the peanut butter disks for about 30 minutes.

Once chilled, place a peanut butter disk on top of each chocolate-lined muffin tin. Then add more melted chocolate to the tin, ensuring it is covered on top and around the sides. Once chocolate is poured, tap the tin on the counter to help settle the chocolate within the tins.  Refrigerate for 30 minutes

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Don’t leave me alone in the house with these! They are a marriage of my favorite things — chocolate, pecans and toffee. So easy to make on the stovetop!

• 1/2 lb. butter, at room temperature, plus more for pan
• 1/3 cup water
• 1 cup sugar
• 2 cups chopped pecans, plus ore halves (optional) for the top
• 8 ounces semisweet chocolate
• 2 Tbsp light corn syrup

Butter a 9-inch square baking pan, line with parchment paper that extends over two sides. Butter the parchment paper.

Place the butter and the water in a large saucepan. Cook over medium-high heat until the butter is melted. Add the sugar and stir constantly until dissolved and the mixture comes to a boil. Cook until the mixture is dark amber in color. Remove from her and stir in the chopped pecans. Pour into the prepared baking pan, and let stand at room temperature until completely cooled.

Place the chocolate and corn syrup in a bowl (or pan) set over a pan of barely simmering water. Stir occasionally until combined and melted. Allow to slightly cool, then spread over the top of the toffee. Arrange the pecan halves on the top. Let sit at room temperature until chocolate is cooled and completely set. Cut into pieces and enjoy.

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I’m a fan of Tootsie Rolls, but I’m not a fan of all the hard-to-pronounce ingredients that they are made of. So, this Halloween, I thought I’d try making a few of my favorite. I dug up this recipe on A Cozy Kitchen blog, and found that it is relatively simple to make, and produces pretty good results — albeit a bit soft. If you’re planning on giving them as part of a gift, don’t forget to wrap them.

• 1/4 cup unsweetened cocoa powder
• 1 cup confectioner’s sugar
• 1/4 cup dry milk powder
• Pinch of salt
• 1/4 cup light corn syrup
• 2 tablespoon unsalted butter, melted
• 1 teaspoon pure vanilla extract

In a large bowl, sift together the cocoa powder, confectioner’s sugar, dry milk and salt.

Add the corn syrup, melted butter and vanilla extract to a small bowl. Using a fork, whisk vigorously until everything is completely combined.

Stir the syrup mixture into the dry mixture. It will at first appear like there isn’t enough liquid to bring the tootsie roll dough together, but keep going. Using your hands knead the mixture together for a few minutes. Eventually it will go from powdery to chocolatey and smooth. Form the dough into a round disc.

Using a sharp knife, cut the dough into 1/2-inch slices. Take one slice and roll it into a long, thin rope; cut the rope into 1-inch tootsie rolls. Transfer the cut tootsie rolls to a baking sheet or cooling rack. Repeat the process until you’ve formed about 30 tootsie rolls. Place the tootsie rolls in the fridge for 1 hour and until firm. Wrap the tootsie rolls in parchment or wax paper that are 3 1/2 x 2 1/2 inch squares.

Yields 34 Tootsie Rolls

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We all love receiving a tin of peppermint bark during the holiday season. This year, I decided to make my own — partly because the recipe appeared in my kitchen when I brought out the decorations. I call it a Tea Towel Recipe — it is printed on a towel I received for Christmas last year. Admittedly, I was a bit skeptical, but it was a success — the bark disappeared in less than a day. The only thing I might change about the recipe, is to use a larger pan than the 9″ X 9″ size listed in the recipe —  only because I like my bark a bit thinner.

• 6 oz dark chocolate
• 12 oz white chocolate
• 3 tsp vegetable oil
• 10-12 crushed candy canes

Line the bottom and sides of a 9″ X 9″ square baking pan with nonstick aluminum foil

Stir half the white chocolate with 1 tsp vegetable oil in a double boiler. 

Once melted, remove pan from over the water and stir in 1/3 of the crushed candy cane pieces in the melted white chocolate.

Spread the melted chocolate on the parchment paper and place the baking pan in the freezer for 20 minutes.

Melt the dark chocolate in a double boiler, stirring as it melts. Spread the dark chocolate on the (frozen and set) white chocolate, then return to the freezer for 20 minutes.

Repeat with another layer of white chocolate and sprinkle the crushed candy canes on top. Gently press them down to help them stick. Place in the freezer until the chocolate has set.

Break into pieces and enjoy!

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It didn’t take long for this to be a family favorite around here! Once made, I decided to roll the marshmallows in crushed peppermint sticks to capture a bit of holiday flavor. But, don’t file this recipe under ‘Holiday’ because it is one you’ll want to make all year round.

• 3 packages unflavored gelatin
• 1-1/2 cups sugar
• 1 cup light corn syrup
• 1/4 tsp salt
• 1 Tbsp + 1/4 tsp vanilla (or more to taste)
• confectioners’ sugar (for dusting)
• crushed peppermint candies – for topping

Combine the gelatin and 1/2 cup cold water in the bowl of an electric mixer and allow to sit while making the syrup.

Meanwhile, combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 X 12-inch nonmetal baking dish with confectioners’ sugar. Pour the marshmallow mixture into the pan, smooth the top and dust with more confectioners’ sugar. Allow to stand uncovered overnight until it dries out.

Turn the marshmallows onto a board and cut them into squares. Dust with more confectioners’ sugar — or roll in crushed peppermint candies.

Source: Modified slightly from an Ina Garten recipe.

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My grandfather used to make batch after batch of different types of fudge for the holidays, and keep them cold in the breezeway of his home. We’d enter the house, and be welcomed by trays of fudge awaiting delivery to family and friends. Our favorite was always the peanut butter variety.

• 1/4 cup roasted unsalted peanuts coarsely chopped (or pecans or walnuts)
• 1 cup milk
• 2 ½ cups sugar
• 3 tbsp unsalted butter
• 6 ounces of creamy peanut butter
• 1 tsp of vanilla

Foil an 8 by 8 baking pan lightly greased with vegetable spray. Sprinkle nuts on bottom of pan.

Place milk and sugar in a medium, heavy bottomed sauce pan,  and boil over medium heat, occasionally stirring, until the mixture reaches 240 degrees.

Remove from heat and gently add in 3 tbsp unsalted butter, 6 ounces of creamy peanut butter, 1 tsp of vanilla in. Don’t stir.

Let cool for 5 minutes, then beat vigorously with spoon or flat beater of stationery mixer until dense and smooth.

Pour into the pan and  spread evenly with metal spatula. Using a sharp knife, score into portions and let set for 45 minutes.

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‘Tis the season of cranberries! Grab a bag at the store and transform them into a sweet snack, a cocktail garnish, or a topping for a holiday cake, pie or dessert.  AND, don’t discard the leftover syrup! Let it cool, then store in a glass container and use as a flavorful simple syrup in cocktails!

• 2 cups fresh cranberries
• 1 cup sugar
• 1 cup water
• Zest of 1 lemon
• 1 cup fine or turbinado sugar for coating

Place the sugar, water and zest in a saucepan and cook over medium-low heat until the sugar is dissolved. Add the cranberries and simmer for 3 minutes.

Remove the cranberries from the liquid using a slotted spoon, and place on a wire rack to dry for about an hour. At that time the cranberries will be sticky. Place turbinado sugar in a bowl and roll the cranberries in the sugar to thoroughly coat. Set them out on parchment paper or a silicone baking mat to dry, another hour.

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This quick and easy recipe for sweet pecans will be a hit with family and friends. WARNING: The are addictive!

• 1 egg white
• 1 Tbsp water
• 1 lb pecans
• 3/4 cup sugar
• 1 tsp cinnamon
• 1 tsp salt

Preheat oven to 250 degrees F.

In a bowl, beat the egg white with water until frothy. Add pecans and stir to coat.

In a separate bowl, combine the sugar, cinnamon and salt. Add to the pecan mixture and coat thoroughly.

Transfer pecans to a baking sheet and bake in oven for 60 minutes, stirring every 15 minutes.

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A great hostess gift for the holidays, but be sure to make a double batch, you’ll want some around your house to nibble on.

• 1/3 cup heavy whipping cream
• 2 cups double chocolate chips
• 6 tbsp unsalted butter, cut into small pieces

Coating:

• 1/3 cup unsweetened cocoa or shredded coconut.

Bring the cream to a simmer in a small saucepan. Remove from heat.

Stir in the butter

Melt chocolate chips. Add melted chocolate to the cream mixture. Stir until smooth.

Pour the mixture into a shallow bowl. Cook, cover and refrigerate until firm, at least 2 hours.

Pour the coating into a pie plate. Line the airtight container with waxed paper. Dip melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled mixture to form a rough 1” ball.

Roll the rough truffle ball in hands to form a smooth ball. Drop the ball into the coating. Repeat with remaining truffle mixture.

Gently shake the pie plate to coat the truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper.

Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Makes 30 truffles

Source: Ghirardelli

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