Homemade candy—sweet and dandy

Whether you take candymaking seriously or like to make it only for special occasions, you will find the recipes for the most popular homemade candy in this folder. They were developed in the Best Foods Karo Kitchens, where candymaking is taken seriously. Karo syrup in the candy mixture helps to give a smooth, creamy texture as in fudge, a soft chewy texture as in taffy or a crisp non-sticky texture as in peanut brittle or candy apples.
Combine sugar, margarine and corn syrup in 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color (290°F.). Remove from heat; stir in vanilla. Pour syrup over popped corn and nuts on baking sheet. Toss with two large spoons until popped corn and nuts are coated. Spread out to dry. Break into pieces and store in tightly covered container or plastic bag. Makes about 1¾ pounds.
Combine sugar, light corn syrup and water in a 2-quart saucepan. Stirring constantly, cook over medium heat until sugar is dissolved and mixture comes to a boil. Continue cooking, stirring occasionally, until temperature reaches 235°F. or until a small amount of mixture dropped into very cold water forms a soft ball. Remove from heat. Add rum extract, salt and walnuts. Stir until mixture begins to thicken and turn white. Pour onto well greased baking sheet. Using 2 forks separate into clusters. Cool and store in an airtight container. Makes 1 pound.
Combine sugar, evaporated milk and corn syrup in 2-quart saucepan. Stirring constantly, cook over medium heat until mixture comes to a boil. Continue cooking, stirring occasionally, until temperature reaches 238°F. or until a small amount of mixture dropped into very cold water forms a soft ball. Remove from heat. Add margarine; do not stir. Cool to lukewarm (110°F.). Add vanilla and beat until creamy. Stir in pecans. Drop by teaspoonfuls onto waxed paper. Shape with a spoon into a 2½-inch circle, spreading pecans. Allow to remain undisturbed until the pralines are firm and sugared. Makes 1½ pounds.