Day 3 – Traditional Treats

What would Halloween be with out caramel apples? Sad. Very sad. I also like candied apples – those are just a lot harder to get unstuck from your teeth, but then again, maybe that’s half the fun! I think if you’re going to do it right, you make your treats and then eat them while you carve your pumpkins. When you get done with that, light the pumpkins, turn off the lights, put in a scary movie and finish off the treats. Sounds like a perfect night to me!

Here are the recipes, just in case you need them:

Caramel Apples

  • 6 large or 8 medium-sized apples – use apples that are at room temp – this keeps the caramel from sliding off
  • 1 package chewy caramel candies
  • plain wooden craft sticks
  • waxed paper
  • a baking sheet

1) Unwrap the caramel candies and put into a pot over low to medium heat until they melt.
2) Wash apples well – the food grade wax that stores put on the apples sometimes causes the caramel to slide off the apple. Remove the stems. Push one wooden stick into the center of the apple. This works best if you push it in from the same end where you took the stem off.
3) Line a baking sheet with waxed paper.
4) When caramel has melted, dip the apples into caramel and coat well.
5) Stand apples up on waxed paper

6) Let apples stand for a few minute to allow caramel to “set”

Optional: Sprinkle freshly dipped caramel apples with chopped nuts, candied sprinkles, chocolate shavings or other “fun” toppings!

Candied Apples

  • 8 medium apples
  • 8 wooden craft sticks
  • 2 cups sugar
  • 2/3 cup light corn syrup
  • 1 cup water
  • 1/2 teaspoon red food coloring
  • 6 drops cinnamon oil

Wash apples throughly; remove stems.  Stick 1 craft stick in each apple. Combine sugar, corn syrup, water and coloring in saucepan; cook, stirring, until mixture comes to a boil. Cook over medium heat to hard crack stage. Add oil of cinnamon; remove from heat. Dip each apple into syrup, tilting saucepan to coat easier; let excess syrup drip back into saucepan. Place apples on buttered cookie sheet or wax paper to cool.

Optional: Make lollipops with remaining syrup!

Halloween Ghost Cookies

  • 1 pound white almond bark, cut into chunks
  • 1 package (1 pound) Nutter Butter peanut butter cookies
  • Mini semisweet chocolate chips

In a small, heavy saucepan melt almond bark, stirring continually. After the bark is melted, use tongs to dip cookies into coating, covering completely. Place on waxed paper.

While coating is still warm, place two chips on each cookie for eyes. Let stand until set. Store in an airtight container.

Apple Cider Punch

  • 4 qt apple cider
  • 1 cup packed brown sugar
  • 6 oz frozen lemonade
  • 6 oz frozen orange juice
  • 6 whole cloves
  • 6 whole allspice
  • 1 tsp ground nutmeg
  • 3 cinnamon sticks

If you use the whole all spice and cloves, tie them in cheesecloth. Heat the mixture. Stir occasionally. For a chilly night, keep the cauldron simmering and drink warm – yum!

If you want an alcoholic drink, rum would be nice. 🙂