Whether you are the parent of an adorable trick or treater, someone who stays home to give out Halloween candy to those kids, or you’re still trying to execute the challenging task of making your neighbors believe that 28-years-old is not too old to go around ringing doorbells and asking for sweets, you’re bound to end up with some extra mini Snickers and bags of candy corn. And you can only eat that excess candy straight for so long before your teeth protest. So why not transform it into something better. Here, Food & Wine’s favorite recipes to make the most of a Halloween candy haul.
Candy corn is…well, let’s just say candy corn is polarizing. One thing almost everyone, candy corn critics and apologists alike, should be able to agree on though, is that deep-frying something makes it delicious.
Few candies are as fun as Pop Rocks. What’s better than exploding candy on your tongue though? Exploding candy on your tongue followed by Tequila. This paloma recipe swaps Pop Rocks in for the more standard salt rim.
The ultimate candy mash-up recipe, this snack mix makes use of whatever you have around from 3 Musketeers to peanut butter cups and throws it all together in a sweet, salty treat that will keep in snacking all week.
If you’re being honest, there’s no way you or your son or daughter are going to eat those Andes mints from that house up the block that clearly failed to plan ahead. But, you can chop them up and use them in these thumbprint cookies from Matt Lewis and Renato Poliafito.
If you want to keep the ghostly magic going beyond October 31, these eyeball-esque cake balls are enough to creep out any dinner guests you have coming post-Halloween. The M&Ms popped in as the pupils make good use of the melt-in-your-mouth-not-in-your-hand chocolates.
We know there’s always THAT ONE HOUSE that never bothers to buy actual Halloween candy and tries to skate by on whatever they have leftover from previous holidays or previous years. If you, or your little trick or treater, is one of the unfortunate few who ends up with last year’s Christmas candy canes in a treat bag, never fear. There’s plenty to do with them, including make these whoopie pies from Ink.Well chef Michael Voltaggio.