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Happy Halloween

Halloween Candy and More!

SOURCE: thespruceeats.com

Halloween sweet treats of course include candy and everyone has an opinion when it comes to Halloween candy. Are you a chocolate lover or a fruit chew person? Do you go nuts for peanut butter, or is caramel your thing? Below is a fun list of some of the Halloween favorite candies through the years.

But commercially manufactured candy isn’t the only Halloween sweet treat. Coming out of kitchens coast-to-coast are many creative Halloween sweet treats and we’ve included an easy recipe for one of those in this article as well. Read on to get the “how to” on “Ghost Strawberries” – delicious, easy to make and fun for both adults and kids.

Halloween Candy: Through the Years

1965: Sweet Tarts – this candy became SUPER popular in 1965 1975: Pop Rocks 1984: Skittles 1985: Sour Patch Kids 1990: Hershey Bars – a perennial favorite 1991: Reese’s Peanut Butter Cups – Reese’s TRIPLED the amount of peanut butter it had previously used in any single year 1999: Jolly Rancher Lollipops 2004: Candy Corn 2008: Gummy Bears 2012: Kit Kats 2016: Reese’s – back on top!

Continued on page 32

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Halloween Candy

Continued from page 31 How To: Ghost Strawberries

Ghost-shaped strawberries are so easy, it's scary. Instead of dipping the fruit in the traditional semisweet chocolate, they're dunked into white chocolate and then given ghostly faces with dark chocolate. This delightful dessert is an easy and elegant addition to a grown-up Halloween menu, but also simple enough to make with young helpers and they will love these ghostly strawberries as well!

Ingredients

• 24 large strawberries • 8 ounces white chocolate (or white chocolate chips)

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• 1/4 cup semi-sweet chocolate chips

How To

1. Gather the ingredients. 2. Prepare a baking sheet by lining it with waxed paper. 3. Wash the strawberries and pat them dry. Make sure they're thoroughly dry and don't have any wet patches, otherwise you'll have trouble dipping them. 4. Melt the white chocolate in the microwave, stirring after every 30 seconds until it is smooth and fluid. If you are using white chocolate chips, they might be quite stiff when you melt them, so you can add a spoonful of vegetable shortening to make the chocolate more liquid if necessary. 5. Hold a strawberry by the stem and dip it in the chocolate until it is almost entirely covered. Hold it over the bowl and let the excess drip back into the bowl, then scrape the bottom against the lip of the bowl. Place the berry on the prepared baking sheet. 6. Repeat the process until all of the strawberries are covered with white chocolate. Refrigerate the tray until the chocolate is set, about 15 minutes. 7. While you're waiting for the white chocolate to harden, melt the semi-sweet chocolate chips. Pour it into a paper cone or plastic baggie with a small hole cut in the corner.

8. Decorate the strawberries with the chocolate so that they have eyes and mouths and resemble ghosts. Let the chocolate set completely before serving. 9. The Ghost Strawberries are best eaten the day they are made. Store them in the refrigerator until serving.

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