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Whether you take candymaking seriously or like tomake it only for special occasions, you will find the recipesfor the most popular homemade candy in thisfolder. They were developed in the Best Foods KaroKitchens, where candymaking is taken seriously. Karosyrup in the candy mixture helps to give a smooth,creamy texture as in fudge, a soft chewy texture as intaffy or a crisp non-sticky texture as in peanut brittleor candy apples.

Crazy Crunch

Combine sugar, margarine and corn syrup in 2 quartsaucepan. Bring to boil over medium heat, stirringconstantly. Continue boiling, stirring occasionally, 10to 15 minutes or until mixture turns a light caramelcolor (290°F.). Remove from heat; stir in vanilla. Poursyrup over popped corn and nuts on baking sheet.Toss with two large spoons until popped corn and nutsare coated. Spread out to dry. Break into pieces andstore in tightly covered container or plastic bag. Makesabout 1¾ pounds.

Candied Walnuts

Combine sugar, light corn syrup and water in a 2-quartsaucepan. Stirring constantly, cook over mediumheat until sugar is dissolved and mixture comes to aboil. Continue cooking, stirring occasionally, untiltemperature reaches 235°F. or until a small amount ofmixture dropped into very cold water forms a softball. Remove from heat. Add rum extract, salt andwalnuts. Stir until mixture begins to thicken and turnwhite. Pour onto well greased baking sheet. Using 2forks separate into clusters. Cool and store in an airtightcontainer. Makes 1 pound.

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Pralines

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