Halloween Treats and Desserts by Julia Dykstra

As summer comes to an end and fall begins, it brings some of the best holidays, and in turn, the best food. Since it is almost Halloween, I wanted to share some of my favorite Halloween recipes. 

Caramel Apples: 

Ingredients:

• 5 large apples (preferably Granny Smith)
• 5 wooden craft sticks 
• 1 package individually wrapped caramels 
• 2 tablespoons water 
• 7 oz of a chocolate bar 
• 2 tablespoons shortening (separated)
• 1 cup M&Ms

Directions: 

1. 1. Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
2. 2. Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1-minute intervals until caramel is melted and smooth.
3. 3. Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
4. 4. Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
5. 5. Melt the M&Ms in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.
   

Caramel Popcorn Balls

Ingredients:

• 5 tablespoons vegetable oil 
• 2.5 cups of uncooked popcorn
• 1/4 cup butter
• 1 cup packed brown sugar 
• 1/2 cup light corn syrup 
• 2/3 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract 

Directions: 

1. 1. Add 1 tablespoon of the oil to a  saucepan, and heat over high heat. When the oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in the oven to keep warm. Repeat until all corn has been popped. Set aside.
2. 2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until a thermometer reads 238 degrees F (114 degrees C). Stir in vanilla.
3. 3. Pour caramel over popped corn and stir to coat. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
4.