Did you see the Seattle Times story suggesting ways to recycle leftover Halloween candy? If not, have a look here. I’m all for saving candies for decorating gingerbread houses, and know plenty folks (hello, Nate!) who’d be sweet on the proffered recipe for “Easy Candy Bar Milkshakes.” That said, I will not — as suggested — be putting candy corn in my Thanksgiving sweet potatoes. Next to my delicata squash? That’s another story.
Anyway, I thought I’d ask if you had ideas of your own for making use of Halloween leftovers. (Yeah, yeah. I know, “What leftovers?) Me? I’m convinced I had the best leftovers of all: caramel sauce! Unlike in years past, I decided to make my own caramel sauce for caramel apples. I found a simple recipe, which called for honey as the sweetener of choice, and I gave it a go.
Nice try, Nance. This sauce didn’t thicken properly, leaving my apples naked. The neighbor kids missed out this year, but I’m not complaining. [photo: Nancy Leson]
Unfortunately, I failed to get my caramel hot enough. Each time I’d turn the heat up ever-so-slightly, intent on getting my candy thermometer to the desired temperature, the caramel would boil up the side of the pot and threaten to spill over the top.
Finally, I gave up trying and cooled the caramel as directed, hoping for an improvement. No-go: still too thin to coat the apples. Yet all was not lost. It made a killer sauce. As good as the stuff I’ve bought in those little jars marked “Fran’s,” it’s excellent over ice cream and makes a delightful dunk for sliced apples. Well, on to the next holiday. Now I’m thinking, “Hostess gift? Stocking stuffers?”