Secrets to Successful Candy Making

May 1, 2026

Hello Friends,

What a wonderful feeling when you finish a candy recipe and it turns out perfect. Candy making is definitely an art, but by following a few great tips, you will make some of the most delicious candy.

I always recommend a good candy thermometer. When making many of these recipes there is no room for guesswork as far as the required cooking time. A thermometer is a necessity!

Tried and proven recipes are also very important. Many older cooks have solely concentrated on making candies. These people can offer you great recipes because they have already tried the good ones and bad ones. Ask questions and listen to these people!

Learn to read the recipes and follow directions. Do not wait until the last minute as you are preparing the candy to read the recipe. Read it ahead of time and read it again. Make sure you have all the utensils and ingredients; then read the recipe again. Do not hurry!

Below are some other general rules when learning HOW TO MAKE CANDY.

My Favorite Candy Recipes

1) Use a heavy saucepan with straight sides.

2) You may want to butter the sides to keep the sugar crystals from clinging to the sides.

3) Start by placing the liquids in the pan first.

4) Candy paddles are good to stir the candy. Use one to stir until the sugar is dissolved and then a clean one if it is necessary to stir the recipe constantly.

5) Wash down the sides of the pan with a pastry brush to prevent the sugar crystals from forming.

6) Constant stirring will be necessary if the recipe contains milk, cream or large amounts of butter.

7) Rarely are water-based syrups stirred and usually only toward the end when butter or flavorings are added. Too much stirring can cause the mixture to grain (Mom used to say it will turn to sugar.)

8) Candy recipes that are heavy in cream will have a creamier texture and will be less likely to turn to sugar if you let it set undisturbed until lukewarm.

9) Clear syrup candy recipes can usually be worked successfully almost immediately after pouring out.

10) Do not scrape the sides of the pan when pouring out the candy. This is left for taste testing! By mixing this syrup on the sides of the pan with the rest could cause all the candy to go to sugar.

11) Beat creamed candies until it is thick and loses its gloss. Work quickly to add the remaining ingredients and turn into a buttered pan.

12) Place the used utensils, paddles and thermometer immediately in a pan of hot water to dissolve any candy on them.

Your friend, Frances