Making Halloween sweeter

October 26, 2008|By MARTY MEITUS / Scripps Howard News Service

Sure, Halloween means haunted houses and spooky costumes and things that go bump in the night, but what is it really all about?

The candy, of course.

So here's a look at some things candy, including sweet ideas for the holiday.

Goodies that will make kids skip your house for the neighbors':

o Fruit

o Salty snacks

o Toys

o Baked goods such as cookies/granola bars

Goodies that will make yours the most popular house:

o Full-size chocolate bars


o Candy by the handful

Non-candy goodies instantly traded to a younger, naive sibling:

o Apples or raisins

o Popcorn balls

o Homemade treats wrapped in cellophane

o Pennies

o Halloween pencils and erasers

Items parents steal from unsuspecting children:

o Snack-size chocolate bars

o Candy-coated chocolate pieces

o Caramels

o Gum

(National Confectioners Association)


Serves 24

10 cups crispy rice cereal
2 cups candy corn
1 cup M&M's
9 cups miniature marshmallows (16-ounce bag)
1/2 cup butter

Mix rice cereal, candy corn and M&M's together in a large bowl; set aside.

In a large pot, melt butter and marshmallows over low heat; stir until smooth.

Add cereal mixture to the pot of melted marshmallows.

Stir quickly to combine all ingredients.

Spread the sticky cereal mixture onto a large buttered 9-by-13-inch baking pan and press down with buttered hands.

Let cool and cut into squares.


12 cupcakes

Chocolate cake mix

Frosting ingredients:

8 large egg whites
1-1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1 pinch salt
1 teaspoon banana extract, or more to taste
1 to 2 drops pastel food coloring, optional
Candied eyeballs or other candies

Prepare cake mix for 12 cupcakes.

For frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water.

Whisk the egg whites, sugar, cream of tartar and salt in the bowl by hand.

Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.

Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs form a cool, stiff meringue, about 5 minutes.

Add a few drops of desired extract or food coloring or both and lightly beat into the meringue.

To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster.

Decorate with candied eyeballs or other candies.

Adapted from Food Network Kitchens

The Herald-Mail Articles