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Whether your Halloween turnout was low or your kids came home with more candy than you'll allow them to eat, The Oldham Era has a few ideas for using extra Halloween candy.
Ideal Dentistry in Prospect has teamed with Operation Gratitude to send donated Halloween candy to U.S. troops stationed overseas.
The office will host a "Sweet Swap" from 4-6 p.m. Wednesday (Nov. 2) and each person who donates candy will have a chance to win an iPod shuffle.
The Bubble Truck will be there to provide some fun and games.
Ideal Dentistry is located at 9527 U.S. 42 in Prospect. For information, call 228-4585.
Here are other tips:
* You can freeze candy up to a year in the freezer.
* Don’t forget to buy discounted Halloween candy for Christmas stockings and parties. Most kids don’t care if their Christmas candy is orange and black or if it has silver and gold wrappers instead of red and green.
* Use leftover Halloween candy in Christmas baking and for making gingerbread houses.
* Use grated or chopped chocolate in place of chocolate chips in cookies.
* It is easier to cut candy into pieces if you freeze it first.
* Break Butterfinger candy bars into peanut butter cookie dough.
* Sprinkle chopped chocolates on a white or chocolate frosted cake or use them to top ice cream and cheesecake.
* Mix leftover chopped chocolates into cake mixes.
* When making cupcakes, decorate the tops with one Hershey’s kiss or a mini candy bar.
* Pour some leftover candy into a basket or pretty bowl to give to someone for a special gift.
* Even a Christmas bag full of an assortment of candies would be a gift that would delight anyone – kids, adults, co-workers or neighbors.
* When making apple butter, instead of your usual spices use 1/2 cup red cinnamon candies and 1 Tbsp. cinnamon for every 10 cups apples and your regular amount of sugar.
Stockpile bags of candy to use for school parties, birthday parties and so on.
Here are some leftover candy recipes:
Stained Glass Cookies
Cut a hole in the center of rolled out sugar cookie dough. Place a hard colored candy into the center. Bake as usual. The candies will create a stained glass look.
Candy Bar Milkshakes
1 cup mini candy bars, chopped
2 cups (1 pint) ice cream (chocolate or vanilla)
1/2 cup chocolate syrup
1 1/4 cups milk
Chop candies in a food processor. They are easier to chop if they are partially frozen. Add the rest of the ingredients. Mix until blended. This makes a thick shake. Add 1/4 cup milk for a thinner shake. Makes 2 milkshakes.
Chocolate Chip Candy Bar Cookies
45 mini Hershey’s candy bars
1 cup butter
1 cup sugar
1 cup brown sugar
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups flour
Preheat oven to 325 degrees. Chop candy bars. Cream butter and sugars in a bowl. Beat in eggs and vanilla. Add the rest of the ingredients and blend well. Fold in candy bar pieces. Scoop batter onto a greased cookie sheet with a teaspoon. Bake 9-11 minutes until golden. Let rest on cookie sheet 2 minutes before moving to a cooling rack. Cool completely. Makes 2-3 dozen.