3 Halloween Inspired Recipes Your Child Will Love

Halloween may be weeks away, but it’s never too early to get spooky! Here are 3 Halloween inspired recipes your child will love:

Caramel Apples

Caramel Apples are a Fall classic and absolutely delicious! They’re easy to prepare, which makes for a great family activity. Here’s what you’ll need:

  • Sugar

  • Corn syrup

  • Heavy cream

  • Butter

  • Vanilla extract

  • Salt

  • Apples

  • Toppings of your choice

  • Cooking spray

  • Popsicle sticks

Begin by combining 2 cups of sugar, ¼ cup of corn syrup, and ½ cup of water into a small saucepan over medium-high heat, stirring occasionally as you bring the syrup mixture to a boil. Once the syrup is a deep amber color, remove from heat and stir in ½ cup of heavy cream, gently whisking as you pour. Next, stir in 2 tablespoons of butter, ½ teaspoon of vanilla, and a pinch of salt.

Next, pierce each apple through the stem, using your popsicle sticks. Line a baking sheet with parchment paper and apply a thin layer of cooking spray. Carefully dip each apple into the caramel mixture, swirling the apple to ensure full coverage. Place each caramel on the baking sheet for about an hour to cool. Once the apples have cooled, you may add your toppings. Some popular toppings include chocolate chips, graham cracker crumbs, crumbled cookies, seasonal sprinkles, and more.

Eyeball Cake Balls

These cake balls are perfect for spooky Halloween festivities! Here’s what you’ll need:

  • One box of cake mix (vanilla, chocolate, red velvet, etc) + the ingredients listed on the box

  • One can of frosting (vanilla, chocolate, cream cheese, etc)

  • White chocolate melting disks

  • Gel icing (colors of your choice)

Begin by preparing the cake mix as instructed on the box and allow to cool completely. Once cooled, remove the cake from the pan and crumble in a large bowl, leaving fine crumbs. Next, add the can of frosting to your large bowl, stirring the frosting and crumbs together until the cake is no longer visible. Line a baking sheet with parchment paper. Roll the frosting-cake mixture into 1 ½ inch balls and place on the baking sheet. Allow these to harden in the freezer for an hour.

Using the stovetop or microwave, melt your white chocolate disks, stirring until smooth. Once the cake balls have hardened, you may begin dipping the balls into the white chocolate, rolling to coat. Allow the cake balls to sit for 10-15 minutes before decorating them using the gel icing. Use the gel icing to draw the details of your eyeballs.

Candy Corn Fudge

When we think about Halloween, one of the first things that comes to mind is candy corn! Orange and yellow are the colors of Fall. If you love chocolate, you’ll love this Candy Corn Fudge recipe. Here’s what you’ll need:

  • Cooking spray

  • Sweetened condensed milk

  • White chocolate

  • Orange and yellow food coloring  

Begin by lining a small loaf pan with foil and cooking spray. Ensure the foil has a few inches of overhang. Set aside. Combine ¾ cup of condensed milk and 12 ounces of finely chopped white chocolate in a microwave-safe bowl. Microwave for 1 minute, whisking until smooth. Pour half of the mixture into another bowl. Add 3 or 4 drops of orange food coloring into one of the bowls, stir until smooth, and set aside. Pour half of the remaining mixture into another bowl, stirring in 2 or 3 drops of yellow food coloring.

Pour the yellow mixture into your loaf pan, shaking the pan until the mixture is smooth and evenly distributed. Allow this to chill for 5 minutes, before adding the orange mixture, shaking the pan to ensure the layer is smooth and even. Allow this to chill for 5 minutes before repeating the process with the white mixture. Cover the pan with plastic wrap and leave it to harden in the fridge for a minimum of 1 hour (we recommend leaving it in overnight). Once the fudge has hardened, use the foil overhang as handles to lift the fudge out of the pan. You may now cut the fudge into bites or your preferred shape.

Recipes courtesy of Food Network. For more Halloween-inspired recipes like these, click here

Photo Credits: 

Teri Lyn Fisher

Matt Armendariz


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