Halloween is almost here, and it's such a fun and memorable time for children and parents. If you have a child with food allergies, it can also be worrisome, but there are some ways to make it safe for your food allergic child without taking all of the fun out of the evening.
First of all, if your child is old enough to understand they have food allergies, simply explain to them that they may receive candy from people that they can't eat, but that you will replace with safe treats once you get back home. This prevents any awkward explanations about food allergies as you go door-to-door, which can take the fun out of the whole experience. I've done this with my 6-year-old daughter for several years now and she's fine with this system. I even let her shop for the replacement candy before Halloween, which she really enjoys, and I also have a few surprise treats on hand for her, which makes it extra special.
If you have neighbors you're good friends with, you can provide them with safe treats before Halloween and ask them to give them to your child when they arrive to trick-or-treat. By doing so, you can ensure that your child receives safe candy to put in their bucket, and it adds to the excitement of the evening.
As for sweets to make at home, a timeless treat that has long been associated with Halloween is candy corn. However, if your child is allergic to corn syrup, then it's a festive treat they aren't able to enjoy. The recipe below is a fun twist on that old Halloween classic that will allow your child to feel a part of things and everyone will enjoy it!
Candy Corn Popsicles
8 Popsicle molds that are narrower at the tip than at the bottom (much like the shape of candy corn)
2 cups soy or rice vanilla ice cream, softened, and divided
1 ¼ cups mango or peach sorbet, softened
2 drops of yellow food coloring*
8 Popsicle sticks
Using ½ cup of the vanilla ice cream, divide it equally between the Popsicle molds, filling them only 1/3 full. Place molds in the freezer for 5-10 minutes so ice cream can harden. Once vanilla ice cream is firm, divide the mango or peach sorbet equally between the molds, filling them another 1/3 of the way full and place them back into the freezer for another 5-10 minutes to firm up. Using the food coloring, tint the remaining vanilla ice cream yellow, top off the ice cream molds and add the sticks. Transfer back to the freezer for 1 hour so that the dessert hardens completely.
* If your child is sensitive to food coloring, simply add a very small pinch of turmeric to the vanilla ice cream to color it yellow, as well as ¼ teaspoon of lemon extract to ensure a citrus flavor and to mask any hint of the spice.