In buttered 1-quart saucepan mix 2 cups sugar, 1 1/2 cups water, and 2 tablespoons light corn syrup. Cook and stir till sugar dissolves and mixture boils. Cook without stirring to soft-ball stage or till candy thermometer registers 240°. Pour onto large platter. Do not scrape pan. Cool about 30 minutes. Do not move. With spatula scrape candy from edge of platter toward center till creamy, about 5 minutes. Knead 10 minutes. Store in covered container 24 hours. With hands work in two 8-ounce cans almond paste. Divide dough into six portions. Tint two portions red, two portions yellow, one portion green, and one portion purple with paste food coloring. Wrap portions not being used in foil. Shape fruits as directed below. Makes 1 1/2 pounds.

Apples: Using 1 1/2 teaspoons red candy for each, form balls. Add whole clove for blossom end. Dry, uncovered, overnight. Brush with light corn syrup. Dry overnight.

Strawberries: Using 1 teaspoon red candy for each, form balls. Shape a rounded point at one end; flatten other end. Insert plastic green leaves in flattened end. Dry, uncovered, overnight. Brush with light corn syrup; roll in red sugar. Dry, uncovered, overnight.

Cherries: Using 1/4 teaspoon red candy for each, form balls. Use wooden pick to make indentation in center of each cherry. Insert 1-inch piece of green florist wire. Dry, uncovered, overnight. Brush with light corn syrup. Dry.

Pears: Using 2 teaspoons green or yellow candy for each, form pears. Add whole clove for blossom end. Dry overnight. Brush with a mixture of red food coloring and water for blush. Brush with light corn syrup. Dry.

Bananas: Shape bananas using 1 teaspoon yellow candy for each. Dry, overnight. Tint ends with mixture of equal parts cocoa powder and water. Make streaks on fruit. Dry.

Oranges: Work 1 to 2 drops red food coloring into remaining yellow candy. Using 1 1/2 teaspoons candy for each, form balls. Roll over vegetable grater for stippling. Dry. Brush with light corn syrup. Dry overnight.

Grapes: Using 2 teaspoons purple candy for each cluster, form tiny balls and arrange into clusters.. Dry overnight. Brush with light corn syrup; roll in sugar. Dry well. Paint dark purple edge on each grape. Dry.