Healthy homemade Halloween candy
Halloween is all about dressing up in costumes, watching scary movies, carving pumpkins, and trick-or-treating. I'm sure trick-or-treating is most children's favorite part, as they like both collecting and eating candies. The only issue with these candies is that they are high in sugar, which can lead to cavities and injure our teeth. Sweets are harmful to the enamel on the teeth, and acidic or sour candy is even more damaging. Furthermore, it is unhealthy junk food that can harm not only our teeth but also our bodies. As a result, we have a solution for children. Let's prioritize our own and our children's health by making some handmade, healthy Halloween candy that are both healthful and adaptable, as well as cost-effective.
Pumpkin Chocolate Truffles:
All you need are 11–12-ounce milk chocolate bars, heavy cream, canned pumpkin, ground cinnamon, crushed ginger, ground nutmeg, ground cloves, and baking cocoa. Simply put some finely chopped chocolate in a bowl. Then allow the cream, canned pumpkin, and spices to cook in a saucepan. Pour in the chocolate and set it alone for a few minutes. Beat until smooth and cool to room temperature before refrigerating for at least 4 hours. Now, grate the remaining chocolate and place it in a bowl. Dust your hands lightly with cocoa and roll the chocolate mixture into balls before rolling in grated chocolate. You can also make them look more spooky by placing eyeballs on top of the truffles and giving them Halloween vibes.
Dried Candied Pecans
This is one of the best treats, and believe me when I say it can be a binge snack for anyone. Let's go right into the recipe for this incredibly healthy treat. Take 2-3 cups of half pecans, butter, sugar, water, salt, cinnamon powder, and vanilla essence. Warm the pecans in a baking pan for 10 minutes at 250 degrees Fahrenheit, then put aside. In a pot, combine some butter, water, sugar, cinnamon powder, and a pinch of salt. Bring it to a boil and stir until the sugar is dissolved, then set it aside after 2 minutes on high heat. Now, add some vanilla extract and coat the pecans evenly. Spread them again on a baking pan and bake them for 30 mins at 250. Once they ‘re ready they’ll be nice and dried candy pecans.
Butterscotch Pumpkin Fudge:
I adore butterscotch, and I'm sure many of you do as well. Now, butterscotch and pumpkin sound like an exciting combination, so I think we should surely give it a shot. Butter, sugar, evaporated milk, canned pumpkin, pumpkin pie spice, butterscotch chips, marshmallow crème, vanilla essence, and chopped almonds are all required. Butter a foil-lined baking tray. In a saucepan, combine the sugar, milk, pumpkin, pumpkin spice, and butter, and heat for a few minutes while continually stirring. Remove the pan from the heat and mix in the butterscotch chips, marshmallow crème, and vanilla extract until smooth. Include chopped almonds as well. Pour into the previously prepared pan and set aside to cool. Cut the fudge into squares, and your fudge is ready to eat.
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