Most of us associate candy with holidays, with loving gifts on special occasions, or with ahppy hours in the warmth of our grandmother's kitchens.  We all know that candy is fun--fun to eat and fun to give and receive.  I hope my recipe collection from family and friends, helps you discover that candy is just as much fun to make.

The keys to successfule candy-making are technique and timing.  Much of the guesswork can be eliminated by the use of a candy thermometer and the proper utensils.  Follow these helpful hints to find out just how easy candy-making can be.

KEYS TO SUCCESSFUL CANDY MAKING
-  Read the recipe all the way through to be sure you understand the directions and desired result.
-  Choose a cool dry day for best results.  Hard candies, divinities, fondants, nougats, and candies made with honey are especially sensitive to humid conditions.  If you must make candy on a humid day, cook candy to a temperature two degrees higher than the recipe calls for in order to avoid sugary results.
-Use a sacepan with 3 to 4 times the volume of the comined ingredients, so the candy can boil freely without boiling over.  To reduce the chance of burning, use a saucepan with a heavy bottom or nonstick lining.  Stir with a wooden spoon.
-Watch candy closely while cooking.  The temperature will rise slowly to 200 degrees and then rise more rapidly.
-  Cook candy made with milk over medium heat to prevent scorching.  Candy made with water may be cooked over high heat.

Always cool the candy mixture to 110 degrees, lukewarm, before beating unless the recipe states otherwise.  Candy may be cooled by placing in larger pan of cold water or, preferably, by allowing it to stand undisturbed.
-  Allow candy to cool completely before cutting or breaking.  Never store candy until it is has cooled completely.
-  Sugar crystals absorb moisture from the air, so it is best to store most candies in airtight containers.  Creamy candies such as fudge, caramels, and taffy store better if pieces are individually wrapped.
-  Prevent crystallizing of sugar in several ways.
-  Butter the side of the saucepan before adding other ingredients in recipes which call for butter.
-  Stir candy until sugar is completely dissolved, whether sugar is added to hot liquid or mixed with liquid and brought to the boiling point.
-  Do not stir candy after the sugar is dissolved.  Cook, covered, for 2 to 3 minuts to allow steam to wash any sugar crystals from side of pan.  Cook, uncovered, to allow for evaporation, to desired temperature on candy thermometer.
-  Use a clean spoon each time to dip syrup for cold water test.
-  Save candy which begins to crystallize during cooking process by adding a small amount of water and beginning again, carefully steaming crystals from side of pan and proceeding with recipe.
-  Do not move the saucepan or beat the mixture while it is hot; movement will increase the formation of sugar crystals.
-  do not scrape the bottom or side of pan when pouring out candy.  Sugar crystals are most likely to form at these points of highest heat concentration.
-  Use a thermometer desgined for use in testing candy.  Clip it to the side of the saucepan before starting.  The bulb should be completely covered by the syrup but should not touch the bottom of the pan.
-  Check the thermometer by reading it at eye level.  Do not remove the saucepan from heat or thermometer from syrup to check it.
-  Remove the saucepan gently from heat when the proper cooking temperature is reached.  Leave the thermometer in place to register cooling to 110 degrees.  Have a spoon ready when thermometer is removed to catch any syrup drops that might fall back into the pan and cause candy to crystalize.  Clean the thermometer by soaking in warm water.
-  Check thermometer regularly for accurancy, placing it in water, bringing water to a boil and noting the variation from 212 degrees, or the boiling point of water.  Add or subtract the variation from the temperature required by the recipe.

CANDY TESTING
Syrup - Spun-thread state (syrup dropped from spoon spins 2 inch thread) - 230 to 234 degrees

Fondant, Fudge, Penuche - Soft ball stage (syrup dropped into cold water can be picked up but flattens) - 234 to 240 degrees

Caramel - Firm ball stage (syrup dropped into cold water hold shape unless pressed) - 242 to 248 degrees

Caramel Corn, Divinity, Taffy - Hard ball stage (syrup dropped into cold water holds shape but is pliable) - 250 to 268 degrees

Butterscotch, Toffee - Soft crack stage (syrup dropped into cold water separates into hard but not brittle threads) - 270 to 290 degrees

Brittle, Glace - Hard crack stage (syrup dropped into cold water separates into hard, brittle threads) - 300 to 310 degrees

Note:  Temperature is at Sea Level.  Subtract approximately 2 degrees for every 1,000 feet increase in altitude.