Check out the awesome and perfect recipes for Halloween and make this special date that much sweeter and more delicious
Trick or treat? It is with this question that many children go out on the streets asking for goodies on Halloween. And between us: Candies are a very important part of HalloweenIsn’t that it ?!
That’s why it’s a good idea to have candy bags ready to hand out to the little ones. Also, if you are throwing a Halloween party and celebrating with friends, these candies can also be a very important part of the celebration menu.
Want ideas on what candies to make to hand out on the date or serve at your Halloween party? Check out some perfect recipes for this below:
impertinent
Time: 30 min (+20 min rest)
Performance: 25 units
Difficulty: easy
Ingredients:
- 500 g of peanuts in shell
- 1 1/2 cups (tea) of sugar
- 1/2 cup (tea) of water
- 1 can of condensed milk
- 2 tablespoons of unsalted butter
- margarine to grease
Method of preparation:
First step: in a pan, combine the peanuts and sugar. Over medium heat, whisk the peanuts and sugar together until melted and caramelized. Then add the water carefully and mix. Add the condensed milk and butter and stir until it comes off the bottom of the pan.
Then pour onto a greased surface or flat shape, forming a large square about 2 cm thick. Let it sit for 20 minutes or until it cools down. When it has reached a harder consistency, cut into squares and serve.
Maria mole
Time: 30 min (+ 20h in the fridge)
Performance: 15 servings
Difficulty: easy
Ingredients:
- 1 sachet of unflavored powdered gelatin
- 3 tablespoons of cold water
- 1/2 cup of light coconut milk
- 4 egg whites
- 1/2 cup of powdered sweetener
- margarine to grease
- Grated coconut for sprinkling
Method of preparation:
Hydrate the gelatin in water and dissolve it in a water bath. Add the coconut milk and mix well. Beat the egg whites, add the sweetener and beat a little more. Remove from the mixer, add the gelatin with the coconut milk and mix. Pour into a 22 × 15 cm pan greased and sprinkled with coconut. Sprinkle the coconut on the dough and refrigerate until hardened. Remove from the oven, cut into squares and serve.
Peanut candies
Time: 15 min (+30 min rest)
Performance: 8 servings
Difficulty: easy
Ingredients:
- 500 g of chopped peanuts
- 200 g of chopped biscuits
- 3 tablespoons of butter
- 1 can of condensed milk (approx.)
- oil for greasing
Method of preparation:
Put the peanuts, cornstarch, butter and condensed milk in a bowl and mix with your hands until a homogeneous mass is formed. If necessary, add more condensed milk. Transfer the dough to a greased medium form and level it with a spoon. Leave to rest for 30 minutes and cut into pieces. to serve.
Coconut candies
Time: 1h (+ 12h of rest)
Performance: 500 g
Difficulty: average
Ingredients:
- 1 kg of sugar
- 1 1/2 cups of coconut milk
- 2/3 cup (tea) of water
- 1 cup (s) of grated coconut
- Margarine to grease the surface, hands and pan
- Fresh grated coconut to sprinkle
Method of preparation:
Put the sugar, coconut milk, water and grated coconut in a pan and put on low heat, without stirring, for 20 minutes or until hardened. Then pour it onto a greased granite or marble surface and let it cool.
With your hands greased with margarine, form a roll with the dough and stretch the dough several times, pulling from the center towards the ends, until it begins to harden. Then, shape into strips and quickly cut the candy with scissors, before it hardens. Place them on a greased baking sheet and let them rest for 12 hours. Sprinkle with freshly grated coconut and serve.
Candied Pumpkin Jam
Time: 1h15 (+ 9h of rest)
Performance: 20 servings
Difficulty: easy
Ingredients:
- 1 kg of diced pumpkin
- 3 liters of water
- 5 tablespoons of quicklime (purchased at a pharmacy)
- Cloves and cinnamon stick to taste
- 8 cups (tea) of sugar
- 2 and 1/2 cups (tea) of water
- powdered sugar for sprinkling
Method of preparation:
Put the pumpkin, water and lime in a bowl and mix. Leave to rest for 5 hours. Wash well under running water until all limescale has been removed. Place in a pan with the other ingredients and cook over low heat for 45 minutes, stirring occasionally, or until the pumpkin is firm on the outside and soft on the inside. Remove from the heat, let it cool, put in a colander and let it rest for 4 hours to drain.
Then pass through the granulated sugar, arrange on a baking sheet, leaving space between the pieces, and bake in a low oven for 50 minutes (the oven does not need to be preheated). Let it cool completely inside the oven. Store in an airtight container for up to 20 days.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
