As soon as October gets here my thoughts turn to Halloween and, of course, candy.

There are lots and lots of big, gigantic bags of candy in the stores now for you to stock up on to give the little trick-or-treaters who will be paying you a visit.

But I love to make my own candy.

So here are some of my favorites so you can celebrate Halloween with some homemade treats this year. But since most parents go through their child’s trick or treat candy looking for unwrapped warnings, it’s probably a good idea to give out your home-cooked goods to children who you know.

Red hot apples

Let’s start with apples, certainly that sounds better than say gum or candy. Of course, we aren’t done yet. We’ll dress them up in a crunchy cinnamon coat or a luscious caramel, chocolate one. Well, at least it’s got fruit in there somewhere.

You can use chopsticks or popsicle sticks for the skewers.

8 apples, washed and completely dry

8 wooden popsicle sticks

2 cups granulated sugar

1 cup light corn syrup

1 / 2 cup hot water

1 / 2 cup red hot candies

Line a cookie sheet or baking sheet with foil and spray it lightly with nonstick cooking spray. Remove the stems, and stick the skewers firmly in the stem ends. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a pastry brush dipped in water occasionally to prevent crystallization. Once the candy reaches 250, add the cinnamon candies and stir briefly to mix in. Continue to cook, washing down the sides, until it reaches 285 degrees. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, and then set it on the prepared baking sheet. Repeat with remaining apples. To keep the mixture from hardening you can set it on a heating pad. Allow apples to cool at room temperature.

Caramel apples

Along the same lines of trying to convince yourself that your that your trick-or treaters are better off with fruit are these caramel apples. Unlike plain caramel apples these also have a layer of chocolate and candy.

4 ripe apples

4 wooden skewers

14 ounces soft caramel candy, unwrapped

2 tablespoons water

10 ounces semi-sweet chocolate chips

2 tablespoons shortening

2 cups chopped candy bars, chocolate or nuts

Line a cookie sheet or baking sheet with foil and spray it lightly with nonstick cooking spray. Remove the stems, and stick the skewers firmly in the stem ends. Place the caramels and the water in a microwave-safe bowl. Microwave for 1 minute, then stir, then microwave for an additional minute or until completely melted. The caramel should be smooth and liquid. Hold an apple by the skewer and dip it in the caramel, tilting the bowl at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the caramel and twirl it upside down to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples. Place the caramel-covered apples in the refrigerator to set for at least 30 minutes. Combine the chocolate and the shortening in a microwave-safe bowl and microwave until melted, stirring every 45 seconds. Dip the caramel-covered apple in the chocolate so that the chocolate covers the bottom half of the apple. While the chocolate is still wet, dip the bottom half in the chopped candy bars and roll until the bottom half is covered. Place back on the baking sheet and repeat with remaining apples.

Chill apples in refrigerator until completely set, approximately 45 minutes. Always store apples in the refrigerator.

This next little goodie is always a hit with kids and adults. Chocolate covered pretzels cover all the bases because they are crunchy, salty and sweet all at the same time.

1 12-ounce package semi-sweet chocolate chips

1 tablespoon shortening

2 dozen pretzel rods or large pretzel twists

Assorted sprinkles or small candies

Combine the chocolate chips and the shortening in a large microwave-safe bowl, and microwave until melted, stirring after every minute. If dipping pretzel rods, hold a rod by one end and dip it in the chocolate, leaving an inch or two uncovered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Shake the chocolate-dipped pretzels several times to remove excess chocolate, and lay it on a baking sheet that is lined with wax paper or foil. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and pretzels. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

Halloween falls at just the right time for this next candy since about this time of the year the humidity drops. Divinity is one of those candies that has to be made when the days are dry or it will be sticky.

2 1 / 2 cups sugar

1 / 4 teaspoon salt

1 / 2 cup light corn syrup

1 / 2 cup water

2 large egg whites, room temperature

1 teaspoon vanilla extract

1 / 2 to 3 / 4 cup chopped pecans

. In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved.

Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn’t shiny anymore. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. Stir in pecans. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. Let stand until dry and then store in tightly covered containers.