Homemade Halloween Candy

Wait! Don't scroll down for the recipes just yet! Read these general tips first, to help candy making seem less tricky.
1. Use a tall pot. That way the hot contents won't splatter.
2. Stir constantly. Liquid sugar can boil turbulently, especially when other ingredients are added. GE Ultrasound Probe Baking soda, used in making brittles, is notorious for making a hot lava cloud in the pan. Stir constantly to bring down the boil, making sure your hands are well away from handles, rims and the sugar itself.
3. Spray the knife or pizza wheel with nonstick spray before you cut candy. Provided you've greased the pan adequately, the marshmallows will simply fall out of the pan   but to cut them, or any candy, cleanly and without making a sticky mess, use a coated knife or pizza wheel. Immediately toss the cut marshmallows in confectioners' sugar to make sure they don't start sticking together.
4. Follow candy recipes to the letter. Unlike a recipe for, say, a chicken breast saut, candy recipes are not forgiving. They are all chemistry and physics with little give.
Spray a large baking sheet with nonstick spray and set it aside.
Combine the sugar, corn syrup, water and molasses in a heavy, large saucepan, and set over medium heat. Stir until the sugar dissolves, then clip a candy thermometer to the inside of the pan and, without stirring, bring the mixture to 280F (soft crack).
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