From the 'Burg to Your Kitchen

It’s October and it’s time for one of the kid’s favorite holidays – Halloween.

What do you think of when you think of Halloween? Sure, there are costumes, trick or treating, scarecrows and pumpkins. But for someone who likes food as much as I do, the best part of Halloween is definitely the candy.

I decided to spice it up a little this month and dedicate this set of recipes to one of my favorite junk foods – candy!

Here are two recipes that are sure to satisfy your sweet tooth.

Mashed Potato Candy

Ingredients:

1/2 cup mashed potatoes

1/2 cup salted butter, softened

6-7 cups powdered sugar

2 tsp. vanilla

Creamy peanut butter, for filling

Directions:

Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.

Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you’ve added 6 cups of powdered sugar, check the consistency. If the dough is not moldable, add more sugar until firm.

Stir in vanilla extract. Refrigerate for at least 1 hour. Once chilled, divide dough into two pieces and place one piece on a clean surface dusted with powdered sugar.

Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough into a rectangle about 1/4-inch thick. Once dough is into rectangle, spread evenly with peanut butter. Roll gently into a log. Use a knife to cut pieces 1/4-inch thick. Repeat with second roll of dough.

Easy Fudge

Ingredients:

3 cups semi-sweet chocolate chips

1 – 14 ounce can sweetened condensed milk

2 Tbsp. butter

1 cup chopped walnuts, or pecans

Directions:

Line an 8-inch baking dish with parchment paper for easy removal, set aside.

Add the chocolate chips, sweetened condensed milk and butter to a large saucepan and place over medium heat. Stir continuously until chips are fully melted and mixture is smooth.

Remove from the heat and scoop the mixture into a prepared baking dish. Spread around for one even layer.

Refrigerate for three hours or until fudge is firm.

Remove fudge from pan and cut into squares.