* Plan candy-making on a clear day. I thought this was just an old wives' tale, but it is true. Humidity affects the recipe, because sugar tends to absorb moisture. It can make a big difference in the success of your candy.
*Use a wooden spoon. You are working with very hot syrup!
* Make sure all utensils and bowls are VERY clean.
*Follow candy recipes exactly. Use correct measurements of correct ingredients. Substitutions will cause candy-making failure.
*Use pure cane sugar. Other cheaper varieties may be derived from beets. The results will not be the same. All ingredients should be of good quality for best results.
SEA FOAM
2/3 cup white syrup (I use Karo brand...generics may be too diluted)
1/3 cup hot water
2 egg whites
2 cups sugar
1 tsp. vanilla
chopped nuts (don't skimp!)
Boil sugar, syrup, and water together until it forms a hard mass when tested in cool water. While mixture boils, beat egg whites very stiff. Pour hot syrup over bean egg whites, beating constantly. Add vanilla and nuts when mixture stands alone; spread in buttered square casserole pan or drop by teaspoonful onto buttered plate or waxed paper to cool.
FANTASY FUDGE
3 cups sugar
3/4 cup margarine
2/3 cup undiluted evaporated milk
1 (12 oz) pkg. semi-sweet chocolate chips
1 (7 oz) jar marshmallow creme
1 cup chopped nuts
1 tsp. vanilla
Combine sugar, margarine, and milk in heavy 2-qt. saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate chips until melted. Add marshmallow creme, nuts, and vanilla; beat until well-blended. Pour into greased 13x9-inch pan. Cool at room temperature. Cut into squares. Makes 3 lbs.
Remember, the best Christmas memories you will make will not be about elaborate gifts under the tree, but time spent with families and friends. Have yourself a very, Merry Christmas!
