Hi Nan! Hopefully Donna will see your question, but in the event that she doesn't, we just wanted to share our suggestions. Good butter when baking sure does make a difference, when it comes to candy making we'd recommend using one that has a fairly low water content, as you'll just be cooking that out anyways. Our favorite butter is Cabot butter, it's what we use in our test kitchen and our Baking School! If you'd like to replace the corn syrup in our Dark Chocolate Buttercrunch, we'd recommend trying golden syrup or maple syrup. When it comes to preventing humidity from getting the best of your candies, we recommend storing them in an airtight container and placing some dry rice or food-safe silica gel packets in the container to absorb the extra moisture. We hope this helps and happy baking! 

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