Making Appalachian candy at home for Halloween uses what is left in cabinets and pantries. Sorghum, molasses, popcorn, and the last of the apples. Sweets were plain, made in a single pot, and don't require much equipment beyond a saucepan, a spoon, and a little butter.

Popcorn Balls

You will need one batch of freshly popped plain popcorn (about 8–10 cups), 1 cup sorghum or molasses (or ¾ cup honey plus ¼ cup brown sugar), 2 tablespoons butter, and a pinch of salt.

Pop the corn and keep it in a large bowl. In a saucepan, combine the sorghum or molasses, butter, and salt. Heat over medium, stirring, until the mixture bubbles and thickens enough to coat the back of a spoon (soft-ball stage if you have a thermometer, roughly 235–240°F). Pour the hot syrup over the popcorn. Stir quickly with a buttered spoon until the kernels are evenly coated. When the mixture is cool enough to handle, butter your hands and press it into balls about the size of a small apple. Set the balls on wax paper or a buttered plate. They firm as they cool. Store them in a tin or covered container. They keep for several days.

Molasses Taffy

You will need 2 cups sorghum or molasses, 2 tablespoons butter, 1 tablespoon vinegar, a pinch of salt, and ¼ teaspoon baking soda (optional, for lighter texture).

Combine the sorghum or molasses, butter, vinegar, and salt in a heavy saucepan. Heat over medium, stirring occasionally, until the mixture reaches the firm-ball stage (about 245–250°F) or until a drop in cold water forms a firm ball. Remove from heat. If using baking soda, stir it in quickly. The mixture will foam. Pour onto a buttered baking sheet or marble slab. Let it cool until you can touch it. Butter your hands well. Pull the mass, folding and stretching, until it lightens in color and becomes stiff. Lay it on the buttered surface and cut or pull into pieces. Wrap individual pieces in wax paper if you want them to stay separate. The taffy keeps for a few days in a covered tin.

Caramel Apples

You will need 6 small firm apples, 1 bag of soft caramels (about 11 ounces), 2 tablespoons cream or milk, and sticks or clean twigs.

Wash and dry the apples. Insert a stick into each. Unwrap the caramels and place them in a saucepan with the cream or milk. Heat over low, stirring constantly, until the caramels melt into a smooth sauce. Hold an apple by the stick and dip it into the caramel, turning to coat. Let excess drip off. Set the apple on buttered wax paper or parchment. Repeat with the rest. If the caramel thickens too much, return the pan to low heat and stir in a few more drops of cream. The apples are ready to hand out once the coating is firm, usually within 30 minutes.

Clear Sugar-Coated Apples (older style)

You will need 6 small apples, 2 cups sugar, ⅔ cup water, ½ cup light corn syrup or an extra ¼ cup sugar, and sticks.

Insert sticks into the apples. In a saucepan combine the sugar, water, and corn syrup. Heat without stirring until the mixture reaches the hard-crack stage (about 300°F) or until a drop in cold water forms brittle threads. Remove from heat. Working quickly, dip each apple and twirl to coat. Set on buttered paper. The coating hardens as it cools. This version is thinner and clearer than caramel. It uses only sugar and water if you omit the corn syrup, though the syrup makes the texture less likely to grain.

Sorghum Candy (simple drop version)

You will need 1 cup sorghum, 1 tablespoon butter, and ½ cup chopped nuts or a pinch of salt if you have them.

Heat the sorghum and butter in a saucepan to the soft-ball stage, stirring so it does not scorch. Remove from heat. Stir in nuts or salt if using. Drop by spoonfuls onto buttered wax paper. Let the drops cool and harden. The pieces are small, chewy, and ready the same day. This is the least equipment-heavy of the set.

Once any of these are cool, set them on a plate or in a clean bucket near the door. The older pattern was simply to be on the porch or steps when people came by after dark. The candy uses surplus or basic stores. The handing-out returns the work to the shorter evening outside. Both parts stay small and can be done with what is already in the kitchen.