Candy making can be as much of a holiday tradition as decorating the tree, putting up the lights and exchanging gifts.

However, some holiday candy can be a lot more difficult to make. Kansas State University Food Scientist Karen Blakeslee says candy is divided into two categories crystalline and non-crystalline.

Blakeslee says if a candy recipe calls for butter, follow the recipe and don’t make any substitutions, especially for making fudge.  Blakeslee says when making fudge, any crystals that form on the side of the pan can be dissolved with a brush and some warm water or by placing a lid over the pan for a minute to trap in the steam.