I really liked Julia's Halloween candy buy-back idea.
http://www.halloweencandybuyback.com/about.html
And I might extend the "Swedish Fish Theory" to generalized packing material.
Loose candy fits well into any kind of box, especially care packages.
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Speaking of sugar in composting - from what I've heard, sugars drive the first stage, the 'thermophilic', which is what heats things up to kill weed seeds and pathogens.
There is a weed-killing by compost method:
Weed-whack or stomp down the weed patch a little bit. If you have extra weedy material to get rid of (like gone-to-seed thistles, etc), lay it down a mulch layer in the sacrifice zone.
Then you combine
- corn gluten (or any grain, most likely, though corn gluten is apparently hot stuff in weed control),
- molasses (usually the cheap horse-feed kind),
- a black tarp over the whole thing.
The sugar and protein feeds the micro-beasties, and the whole thing gets hot enough to kill off weeds, weed seeds, new sprouts, and probably does terrible things to the more heat-sensitive soil beasties but that's life in the garden for you.
It was one of the more effective ways to deal with succulent weed rhizomes, like Himalaya blackberry or thistles; rotting the tips down seems to beat them back better than merely digging or cutting.
I have never comparison-tested it against a simple black tarp (which also kills weeds without all the other goop). But it did seem to work for our landlady, a master gardener who loved new tricks.
It seems like you could swap candy-soup for molasses, it would probably work pretty similar. Might be some mineral shortages in there, molasses has some good iron and other stuff beyond simple sugars. Maybe if you melted the candy down in a cast-iron kettle, and cleaned out the fridge and threw in any old condiments at the same time, it would probably work out pretty similar.
(You'd best dilute the sugar, since pure sugar is anti-microbial at high enough concentrations, hence the almost-infinite shelf life.
There is such a thing as fresh candy, and stale candy, but you will be hard-pressed to convince a child that any candy is INEDIBLE candy.)
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I have also heard of industrial feed-lots experimenting with fattening
cattle on candy mixed with shredded
cardboard.
I shudder to think what that does to the animals, but apparently it was effective enough that the feed lot managers would buy cheap bulk loads of stale candy.
My dog won't eat it (as well he shouldn't). Our organic-minded pig-raising neighbor would feed most leftover foods I brought over, but she drew the line at my brick-hard 6-year-old box of fondant frosting. It's basically sugar plastic, or cement, with a little bit of oil and glycerine. She couldn't see how they'd manage to eat it without doing themselves harm (possibly by swallowing it whole, or breaking a tooth, while fighting over it). Later I found it dissolved well enough in a pail of
hot water; I poured it over the compost.
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When I stopped eating sugar myself, I became a 'candy conduit.' (I can't eat that, but it looks wonderful. Can I take one home for Ernie?)
I shared out a lot at work, gave it to friends around the same holidays, etc. Non-branded holiday candy is much easier to re-gift a few weeks on; I generally get assortments without the Halloween coloring when I do pick something up to give out.
Accepting the gesture seems more socially appropriate than declining outright - I don't like people to feel judged, or rejected, or even taken aback, or sorry (like it's their job to remember my diet).
There is a whole social participation aspect around cake and candy that's hard to substitute. Especially for kids.
Candy is a sort of 'currency of goodwill,' it's how we 'remember' birthdays and holidays. Sweet=Good, aye?
At least for children, who go through a LOT of carbs, and we were all children once.
But I bet it meant a lot more when sugar was rarer - and those special, individual gestures still mean more than the candy (if you remember my favorite song on my birthday, or help me make the most wicked-cool costume, who cares about candy?).
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So what if you want to have all the fun of Halloween, but stem the tide of surplus sugar?
Nowadays I do enjoy substitute treats, but I wouldn't recommend most of them to impress young guests. Especially young guests who remember the "trick" part of the deal.
When I was a kid, home-made sugarless Halloween treats (like dried fruit and similar) usually failed to impress.
A good caramel-corn ball or candied
apple was pretty good, but that's just sugar stretched farther with more work.
One thing I did like was these little Halloween '
gift vouchers' -
books of little
gift certificates for 50 cents or a dollar value, they might add up to a toy or ice-cream cone on your next trip to the local store. I think the stores sold them at a discount, or gave them away with big grocery orders as a promo.
I did enjoy silly toys, like those cheap plastic rings with spiders or skeletons on them, but there's only so many fingers to put them on. And what do you do with a bat-shaped craft puffball the day after?
A lot of well-intentioned neighbors clearly put a lot of work into disappointing 'treats' out of concern for our sugar-susceptibilities.
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The best alternative we had was a big block party. This was my favorite neighborhood event of the year.
Pot-luck dinner at one house, first, and a bunch of Halloween activities at all the houses in sequence. Haunted Basement, bobbing for apples, the blindfold-guessing game ('eyeballs'=peeled grapes, 'worms'=wet Spaghetti, etc). Kid-version of spin the bottle, Twister, pin the tail on the monster, spiderweb 'maze', sometimes making treats ourselves (caramel corn balls, candied apples, little decoration thingies).
In hindsight, the active
games kept us busy, and kept the sugar-per-kid down to a manageable level. We trick-or-treated between participating houses - but we'd easily spend 2-3 hours on two blocks.
By the time the party was done, we might go one or two more blocks, if we had the
energy. But just hitting up houses for candy was the anti-climax of the evening.
We always came home to gleefully sort our shiny loot in a pail or bag - but it might be a pound or two, an inch or so of candy at the bottom of a grocery sack. We were encouraged to make it last, and it usually lasted a week (3 days for my impulsive younger siblings, one week for me, two weeks or more for my thriftiest sister.)
I think any fun, spooky activity could be used to fill out the evening a bit. A trip to visit the family grave plot (with a couple trick-or-treat stops at friends' houses along the drive, to show off costumes). Or firelight stories, or carving the jack-o-lanterns on the day itself, or any other really fun/spooky activity. As long as some trick-or-treating still happens, early enough in the evening to have good choices, then the alternative activities become an upgrade, not a deprivation.
Kids can easily learn to appreciate quality over quantity.
(with the possible exception of Dale...
https://permies.com/t/10925/Halloween-Bankers-Commodity-Traders-commical#508836 - who fully appreciated the riches of quantity as a quality all its own.)
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If you do have a family member who (like me) can't tolerate that much sugar, and you want some decadent substitutes:
'Pearamel' (dried pears, at the right stage of ripeness they make an amazing sticky treat that's great with pecans).
Try swapping pears and dates for the sugar and corn syrup in a good pecan-pie recipe.
I've also made oatmeal-raisin cookies pretty successfully, swapping in banana and dates for the sugars.
Fruit-butters can be made with fruit juice or fruit-juice concentrates and no added sugar, and they go great with a mild sweet cheese like Mascarpone, cream cheese, or Ricotta.
I make ice cream now with cream and fruit juice concentrates - poach some fruit in alcohol or cinnamon-butter (using fancy non-bitter cinnamon powder, Vietnamese or Ceylon cinnamon) for chewy chunks.
Jell-O can be made with fruit juice and gelatin - use a juice concentrate for more intense flavor. I want to try making a fruit-juice-based Turkish delight eventually; not sure what to dust it with instead of powdered sugar.
Stevia has a kinda nasty aftertaste in some things, but it goes pretty well with cinnamon and lemon. Stevia-sweetened cream cheese makes a low-sugar carrot-cake or cinnamon muffin into a 'real' cake.
Real deluxe cinnamon (the thinner-barked kind) and real licorice are sweet, and can be used to sweeten other things without the blood-sugar swings.
There's a lot of fun to be had in the prep stages, if you are into cooking with kids - for example, trying to find the 'perfect' spice for a new fruit. Apples=cinnamon, pears=allspice, peaches=nutmeg, apricots=lemon, blueberry=nutmeg or lemon zest, strawberries=nutmeg or vanilla, citrus=cardamom or anise.
But what about mulberry? It turns out if you put black pepper with it, it tastes weirdly like peanut butter (sort of brownish).
Allspice, cinnamon, cloves, they're OK but not impressive. But cardamom works pretty good, especially with a little lemon or lemon zest.
You make your fruit puree, and then you put a wheel of little dollops on a plate, and sprinkle a different spice on each one. Or make your no-sugar cookies with different 'chunks.' There's something about personally deciding which is 'the best one' that makes it all the more satisfying to eat the main batch, after.
Birthday cake substitutes are harder than candy, because it's a whole ritual. My in-laws have discovered that I like Boursin cheese wheels and fancy crackers. My mom gives me unsweetened chocolate and adult beverages.
My dad likes adult beverages as far as they go, but you can't stick a candle on it... he extended himself one memorable birthday visit on short notice, to experiment with candle-ready stevia-sweetened chocolate frosting on saltine crackers.
Which is a treat only a sugar-free daughter could love.
(Kinda like candy-covered pretzels, actually; I did like it, but it's
not something to serve at a party for anyone 'normal'.)