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ATLANTA — Candy for gift-giving isn't that hard to make, especially when you have a foolproof recipe and a reliable candy thermometer. But look to the weatherman before you start cooking that sugar: The weather, especially humidity, can affect the texture of the finished product. Try to cook candies on a dry day for the best results. Some of the recipes were inspired by the Betty Crocker Christmas Cookbook (Wiley, $25.95), full of easy recipes and helpful hints; others are family heirlooms passed down through the years.

After testing several recipes for caramel candy, this one from Betty Crocker is the new favorite. The hard part is wrapping each candy in wax paper to give as gifts — if not, the candy will stick to itself when placed in a tin or dish. A fast alternative is to place the caramels in bonbon cups.

HOLIDAY CARAMELS

Makes about 5 dozen candies

Hands on: 45 minutes

Total time: 2 hours, 45 minutes

2 cups granulated sugar

1/2 cup (1 stick) unsalted butter

2 cups heavy cream

3/4 cup light Karo syrup

Line an 8-by-8-inch pan with foil, leaving an inch or so overhanging on opposite sides.

In a large pot, heat sugar, butter, cream and syrup to a boil over medium heat, stirring constantly. Boil, uncovered, for about 35 minutes, stirring frequently (the candy should reach 250 degrees on a candy thermometer).

Remove from heat and spread evenly in pan.

Cool completely, for about 2 hours, or until set.

Remove candy from the pan and place on a flat surface. Using a straight-edge knife (a long, smooth-edged knife), slice the caramels into 1 inch squares. Wrap and store in a covered container or candy tin for up to 4 weeks.

Approximate nutritional analysis per candy: 78 calories, 10 g carbohydrates, no fiber, 4 g fat, 15 mg cholesterol, 8 mg sodium.

This recipe has been handed down in Meridith Ford's east Texas grandfather's family for more than 75 years. Texans feel pralines are as good as gold at Christmastime. The recipe handed down to her grandmother from her grandmother's in-laws called for a "dab of butter the size of a walnut." Ford's mother, now its arbiter, uses 2 tablespoons.

MOZEL'S PRALINES

2 dozen candies

Hands on: 15 minutes

Total time: 30 minutes

1

1

/

2

cups granulated sugar

1

/

2

cup light brown sugar, packed firmly

1

/

2

cup light Karo syrup

1

/

4

cup water

2 tablespoons unsalted butter

1 teaspoon vanilla

2 cups chopped pecans

Combine sugars, syrup, water, butter, vanilla and pecans in a medium pot. Bring to a boil over medium-high heat and continue boiling for exactly 2 minutes. Remove from heat.

Let the mixture cool on the stove until it is just warm enough to stick your finger in it without feeling heat, about 15 to 20 minutes.

Beat for about 5 minutes. Quickly drop by teaspoonfuls onto parchment paper. Store in an airtight container.

Approximate nutritional analysis per candy: 154 calories, 23 g carbohydrates, 1 g fiber, 8 g fat, 3 mg cholesterol, 10 mg sodium.

This is an easy recipe from the Betty Crocker Christmas Cookbook that can be made with or without the chocolate atop the toffee. If the candy is for gift-giving, the book recommends breaking it into pieces and layering each piece with plastic wrap or tissue paper so that it doesn't stick together.

CHOCOLATE-GLAZED TOFFEE

About 3 dozen candies

Hands on: 35 minutes

Total time: 1 hour, 35 minutes

1 cup granulated sugar

1 cup (2 sticks) unsalted butter

1/4 cup water

1/2 cup semisweet chocolate chips, optional

1/2 cup finely chopped pecans, optional

Have a large, ungreased cookie sheet ready.

In a large pot on high heat, bring the sugar, butter and water to a boil, stirring constantly. Reduce heat to medium and cook 10 minutes, stirring constantly, until the mixture reaches 300 degrees on a candy thermometer.

Immediately pour the toffee onto the ungreased cookie sheet and spread to 1/4-inch thickness. If using chocolate, sprinkle the toffee with the chocolate chips; let stand for 1 minute, then spread the chocolate evenly over the toffee. Sprinkle with pecans.

Let the toffee set for 1 hour, or until firm. Break the toffee into pieces and store in an airtight container.

Approximate nutritional analysis per candy, without chocolate chips or pecans: 69 calories, 6 g carbohydrates, no fiber, 5 g fat, 14 mg cholesterol, 1 mg sodium

Approximate nutritional analysis per candy, with chocolate chips and pecans: 91 calories, 7 g carbohydrates, trace fiber, 7 g fat, 14 mg cholesterol, 1 mg sodium.