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Extra candy makes spooky snacks and drinks

By Food Forum staff
Thursday, October 31, 2013

Come Friday, after all the spooks are gone, you might just find yourself left with a bucket of candy.

Here are some ideas, from McClatchy Newspapers, for what to do with all your booty. The first two are confections, good for another family party. Read down further for cocktail recipes made with excess Halloween candy. After all your time with the little goblins, you might want to relax with a s’mores or taffy flavored martini.

FOR THE KIDS

EXPLODING CHOCOLATE BARK

10 ounces Hershey’s bars, chopped or broken into pieces
2 tablespoons butter
1 cup Pop Rocks candy (any flavor you like)
1/2 cup Rice Krispies cereal, crushed

1. Line a baking sheet with a silicone baking mat or waxed paper; set aside.

2. Place the chocolate and butter in a microwave-safe bowl and heat in the microwave, stirring every 30 seconds until melted and smooth.

3. Fold the Pop Rocks and cereal into the chocolate mixture until evenly combined. Spread onto the prepared baking sheet in an even layer.

4. Let the chocolate sit at room temperature until set, about 1 to 2 hours. Break into pieces to serve.

CANDY CORN PEANUT BUTTER BARS
Makes 16 bars

3 cups candy corn
1 1/2 cups smooth peanut butter
12 ounces chocolate candy coating

1. Line an 8-by-8-inch pan with foil and spray the foil with cooking spray.

2. Microwave candy corn in a large bowl for 1 minute. Continue to microwave the corn in 30-second increments, stirring after every 30 seconds to prevent overheating, until it is melted and smooth. Avoid overheating it, which will cause it to stiffen up.

3. Add the peanut butter to the melted candy corn and stir until incorporated. If you have trouble combining them, microwave the candy briefly (10-15 seconds at a time) until it’s warm enough to be easily mixed.

4. Scrape the mix into the prepared pan, smoothing it into an even layer. While the mix is still warm, use a knife or pizza cutter to score it into bars 1-inch across and 4-inches long to yield about 16 bars.

5. Once cool, break or cut the bars apart along the scored lines. Melt the candy coating in a microwave-safe bowl, stirring frequently until the mix is melted and smooth. Use forks or dipping tools to cover the bars completely in the coating. Hold the bar over the bowl to let the excess coating drip back into the bowl. Place the bar on a parchment-lined baking sheet and repeat until all of the bars have been dipped. Let them harden at room temperature or in the refrigerator before serving.

Note: When served at room temperature, the bars have a slight chew to them, but when refrigerated they’re crispier and crunchier. Store in an airtight container in the refrigerator for up to 1 month.

FOR THE GROWNUPS

TAFFY TINI
Makes 1 drink

2-3 mini AirHeads taffies
2 teaspoons white granulated sugar
2 tablespoons water
1 1/2 ounces 3 Olives Vodka, Smarties flavor
3/4 ounce Pinnacle Whipped Vodka

1. Melt AirHeads taffies for 30 seconds in a microwave-safe glass, adding white sugar and water to help the candy melt down into a simple syrup mixture. Stir until all ingredients are dissolved, and microwave only for another 10 seconds or so, if needed.

2. Measure 1 ounce of simple syrup and add to a martini shaker. Add the two vodkas.

3. Shake and strain into a martini glass or serve on the rocks.

Note: Add a leftover gumball or jawbreaker candy for a fun garnish.

S’MORES MARTINI
Makes 1 drink

1 ounce UV Whipped Vodka
1 ounce Baileys Irish Creme
1 ounce Dorda Double Chocolate Liqueur
1 cinnamon stick
2 mini Hershey’s chocolate bars
1/4 graham cracker cookie sheet

1. In a martini shaker, add in each liqueur and the cinnamon stick. Shake and strain.

2. Chop 1 of the Hershey’s chocolate bars into small pieces and crush the graham cracker into fine crumbs, mixing the two together when finished. Rim a lightly wetted martini glass for a chocolate-graham garnish.

3. Fill the glass with the drink. Shave chocolate curls from the second Hershey’s bar for garnish. Serve chilled.

MAKE-YOUR-OWN CHERRY FLAVORED VODKA

10 ounces plain vodka
4 cherry-flavored Tootsie Pops

1. Pour vodka into a Mason jar.

2. Unwrap the Tootsie Pops, removing the sticks by simply pulling out or cutting at the base of the pop. Place them in the jar with the vodka.

3. Place the jar in a cool place overnight.

4. The next day, strain the vodka and refrigerate or freeze until ready to serve.

Note: The Tootsie Pops can be substituted for any flavored candies, including Runts or Skittles. The longer the candies are left in the vodka, the more pronounced the fruit flavor will be, but longer than 48 hours is not recommended.

MALI-BOO MARTINI
Makes 1 drink

2-3 orange Pixy Stix
1 1/2 ounces Malibu coconut rum
1 ounce black raspberry liqueur
Splash of Sprite soda

1. Open 1 of the Pixy Stix and pour onto a smooth, dry surface. Rim a lightly-wetted martini glass in the candy powder.

2. Carefully pour both of the liqueurs in the rimmed glass, adding in half of the second Pixy Stix candy. Mix well. Add remaining Pixy Stix dust for a sweeter drink.

3. Chill and serve with a splash of Sprite for a fizzy finish.

COUNT CHOCO-TINI
Makes 1 drink

4 peanut butter cups
1/2 cup water
1/4 cup white sugar
1 ounce chocolate vodka
1 ounce cream or half-and-half
1 ounce Baileys Irish Cream

1. Melt 2 of the peanut butter cups into a small saucepan, slowly adding in the water and sugar. You may need to add more water and sugar until you reach a syruplike consistency.

2. Once the syrup has cooled a bit but is still in liquid form, mix with the chocolate vodka, cream, syrup and Baileys Irish Cream in a shaker with ice.

3. Chill and serve with the remaining peanut butter cups for garnish.

Recipes courtesy of the Fort Worth Star-Telegram

 

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