After Halloween, many homes are filled with extra Halloween candy. Here are some clever ideas to limit your calories intake and a few recipes to incorporate your extra Halloween treats.
• Share. Take candy to your office and share with your co-workers.
• Donate your extra Halloween goodies. In some cities, the Ronald McDonald House is accepting candy donations (call first). Also, some dentists across the country are buying back candy for $1 per pound and shipping the treats overseas to our troops.
• Freeze. Most chocolate bars will stay fresh up to 45 days in freezer. However, place it in a heavy freezer bag and refrigerate the chocolate for a full 24 hours before you place it in the freezer. You will avoid a sugar bloom (dark grey coloring) if you refrigerate the chocolate first.
• Recycle. In a recent article in Associated Press, they recommend mixing M&Ms, raisins and popcorn for an easy trail mix. Also, break-up candy bars and substitute for chocolate chips in your favorite cookie recipe. Think about mixing your favorite candy bar pieces in vanilla ice cream.
• Cook. The internet is full of recipes to use your untouched treats. Here are a few fall favorites.
Home-made Fudge Ingredients:
2 1/2 c. sugar
1/2 c. butter
2/3 c. evaporated milk
4 cups chopped candy (anything you want to use!)
1 tsp. vanilla
Line a 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan, and butter the foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
Add candy and blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 3 pounds: 36-48 squares.
Candy Bar Cookies. This recipe is great with any type of chocolate bars including Baby Ruth, Snickers, Milky Way, etc.
Ingredients:
3 c. sifted flour
1/2 tsp. salt
1 tsp. baking powder
1 1/2 c. sugar
1/2 c. softened butter
3/4 c. smooth peanut butter
2 eggs beaten
1 1/4 tsp. vanilla
2/3 c. milk
5 small candy bars, chopped up
Pre-heat the oven to 375 degrees F.
Cream the butter, peanut butter and sugar until it is light and fluffy. Beat in the eggs, mix well and add vanilla. Add the dry ingredients together and add alternately with the milk. Stir in the cut-up candy bar pieces. Spoon a teaspoon size of the mixture on greased cookie sheets. Bake about 12-15 minutes or until golden brown. Makes about 18 cookies.
Butterfinger Layer Cake
• Make an angel food cake and cut into three layers
• Spread each layer with thawed Cool Whip
• Sprinkle crushed Butterfinger bars over Cool Whip
• Put layers together
• Eat immediately or freeze
More recipe fun websites:
This site offers over 30 recipes and has an alphabetized list of Halloween candy recipes.
http://www.recipe4living.com/articles/leftover_halloween_candy_recipes.htm
For Blondies with Recycled Halloween Candy visit:
http://www.salon.com/food/kitchen_challenge/2010/10/25/blondies_open2010/index.html
Sources:
http://www.squidoo.com/leftovercandy
www.associatedpress.com
http://blog.pennlive.com/go/2010/11/what_to_do_with_leftover_hallo.html
http://www.mnn.com
http://www.ehow.com/how_4587519_can-freeze-chocolate.html