Useful Tips for Making Candy

It isn’t hard to make candy. It just takes a little care and a little sticking to the rules. And here are a few tips that will ensure your success.

Use the recommended size and type of cooking pan. A larger or smaller pan than the recipe specifies can affect the cooking time and the quality of the candy

Never double a recipe. Increasing the amount of liquid and sugar is bound to increase the cooking time. If a larger amount of candy is desired, simply make another batch or two

Use a good, dependable candy thermometer; it is inexpensive and a good investment for anyone who enjoys making candy. To get an accurate reading, be sure the thermometer is standing upright in the cooking mixture and that the bulb is not resting on the bottom of the pan. Read the thermometer at eye level and watch the temperature closely. Once it has reached 200 degrees, it soars very quickly

Test candy carefully. If you do not have a thermometer, use the cold water test. Remove candy from heat and drop a small amount of the mixture from a clean spoon into a cupful of very cold water. Be careful – small candy makers have been known to eat so much in testing that there is not much left for the rest of the family

Both humidity and altitude affect candy. If it is rainy, cook candy to a degree or so higher than the recipe states. Consult an altitude table to determine the boiling point in your area. You may want to test the temperature of boiling water before you start to cook the candy. If the water boils at 210 degrees instead of 212 degrees, then you should use 2 degrees less when you cook your candy

There is nothing like a good old fashioned candy making session to bring joy into your kitchen and your heart. And there is not a grandmother who wouldn’t treasure a candy gift the children made themselves.