Candy Corn White Chocolate Bark

"I made this yummy candy and packaged it in cute little take out containers and decorated them for Halloween.  They turned out SO CUTE!"

2-(12 ounce) bags white chocolate chips
1 teaspoon orange extract
red food coloring + yellow food coloring
1-(11 ounce) package of candy corn (I used Brach's.)

Melt chocolate chips in a saucepan over low heat.  Remove from the heat and add orange extract.  Stir until well incorporated and smooth.  Pour onto a waxed paper lined cookie sheet.  Spread chocolate out with an off-set spatula until it's about 1/4 inch thick.  Drop food coloring onto chocolate and swirl around with off-set spatula or a butter knife.  (I used 4 drops of red and 6 drops of yellow food coloring.  I mixed the food coloring into the white chocolate with an off-set spatula to make a light orange color, but you could use orange and yellow food coloring and just swirl it around to make a tri-color bark.)  Sprinkle candy corn on top.  Allow to set up.  (TIP:  You can place in the refrigerator to speed up the set up time.)  Break into pieces. 

Use an off-set spatula to mix in food coloring and spread to about 1/4 inch thickness.

Sprinkle on candy corn.

Break into pieces of candy corn covered bark.

Caramel Corn

"My Aunt shared this recipe with me.  She makes this yummy caramel corn for the holidays.  This year I am going to make it for Halloween treats."  

1-(12 ounce) can of evaporated milk
2 cups brown sugar
2 sticks or 1 cup butter or margarine
1 cup Karo light corn syrup
3 bags of microwave popcorn, popped with unpopped kernels removed (According to the package directions, each bag of microwave popcorn will make about 10 cups of popped corn.  When I made this recipe, I used the equivalent of air-popped popcorn.)

In a saucepan over medium heat, cook milk, brown sugar, butter and Karo syrup until mixture reaches *220 degrees on a candy thermometer, stirring constantly to prevent burning.  (TIP:  Be Patient-This will take about 30-45 minutes.  Don't be tempted to turn the heat up to speed up the cooking time, because the caramel will burn easily!)  Pour over popcorn and stir to coat popcorn completely.  Spread out on a large piece of waxed paper that has been sprayed with non-stick cooking spray and allow to cool and air dry.  Store in a covered bowl.

Most caramel corn recipes produce a dry, crunchy popcorn.  This caramel corn has a soft and  chewy texture and that's why my husband and I love it!

*Note:  The elevation where I live is approx. 6,500 feet above sea level.  It is very important to adjust the cooking temperature according to where you live in order for the caramel to turn out. Adjust as follows:

-For every 1,000 feet LOWER in elevation that you live, ADD 2 degrees to the cooking temperature.  For example, if you live at 1,500 feet, you would add 10 degrees and cook the caramel to 230 degrees F.

-For every 1,000 feet HIGHER in elevation, SUBTRACT 2 degrees from the cooking temperature.  For example, if you live at 8,500 feet, you would subtract 4 degrees and cook the caramel to 216 degrees F.

Apple Pie Caramel Apples

"I love any caramel apple, but I must admit this is my new favorite!  It tastes just like apple pie and it's a new twist on an old favorite!"

4-5 large apples (I used Honey Crisp, but you can use your favorite apple.)
Popsicle sticks
1-(14 ounce) package of Kraft caramels, wrappers removed
1-(12 ounce) package of Nestle Premier white chocolate morsels
desired amount of cinnamon and sugar, combined

Wash and dry apples.  Insert Popsicle sticks into bottoms of apples and set aside.  In a medium-sized saucepan over medium-low heat, melt caramels with 2 Tablespoons of water according to package directions.  In another medium-sized saucepan, melt white chocolate chips following package directions or you can melt in the microwave at 30 second intervals until melted.  When caramels are melted, dip apples, using a spoon to help you cover apple completely.  Place apples on waxed paper that has been sprayed with non-stick cooking spray.  Allow to cool slightly and drizzle with melted white chocolate.  Sprinkle with cinnamon and sugar mixture.  Refrigerate until ready to serve.  ENJOY!