Making Candy - The Six Basic Steps to Successful Results

Almost all candy recipes follow a specific order, and this information is an overview to show you how nearly all candy makers prepare their tasty creations following these six basic steps.

STEP 1: Getting Prepared for Candy Making

First of all, before doing anything, all of your equipment, cookware, and tools for candy making must be set-up in the kitchen. These include: measuring cups, spatulas, mixing bowls and most significantly, your candy thermometer must be in reach when you begin making candy.

It is important to prepare all these tools in advance because you have to focus your complete attention solely on cooking candy once the pot is set on the kitchen range and you begin the cooking process. The result of not paying attention to the cooking candy is an imperfect or ruined batch of candy later on, so this really is key. All the pots and saucepans that will be needed for making candy should already be clean and dry before the cooking process even begins.

Step 2: Mixing Sugar and Water

The main basic ingredients of candy are sugar and water. These components are typically poured first in the pot or saucepan. Apply low or medium heat to start cooking and caramelizing the sugar. The sugar must be mixed thoroughly with the water to achieve even cooking.

At this point, some recipes will instruct you to cover the pot or saucepan. This is so that the condensed water will naturally wash away sugar fragments on the sides of the pan. This will also stop unsightly crystallization from taking place.

Once the pot has been covered and moisture has washed down the sides of the cookware, it is time to clip the candy thermometer unto one side of the pan. It's important to ensure that the main bulb of the candy thermometer does not touch the bottom part of the pan or pot, as this can result in a false temperature reading.

Step 3: Bringing The Sugar To A Boil

The next step is to transform this mixture of water and sugar to sugar syrup by allowing the candy mixture to boil. Do take notice that the sugar solution will be boiling at a much higher temperature than plain water - so for safety do not attempt to taste the sugar syrup while it is still cooking!

Follow the instructions in the recipe exactly. If the recipe calls for low heat, use low heat. If the recipe instructs you to raise the temperature after ten minutes, then do so. Don't attempt to shorten the cooking time by increasing the heat on the burner. Doing this will most certainly scorch the candy and can greatly reduce the quality of the final product.

After the sugar syrup comes to a boil, watch the candy thermometer carefully because you have to turn the heat off and remove the pot from the kitchen stove once the precise target temperature has been reached. If the cooking process is extended without making the necessary adjustments (such as adding a couple tablespoons of water to the mixture) the batch of candy may burn.

Step 4: Stirring The Batch of Candy

It is absolutely important that you stir the candy only when the recipe you are following instructs you to. Don't attempt to stir the candy early on in the cooking process, as this may result in a greater chance for grittiness of the candy. Irregular sugar crystals will also form if the candy is stirred either too early or too late in the cooking process. It is important to note that when you are making hard candies like lollipops, little or no stirring needed to bring the candy to an evenly cooked condition. Also, hard candies like lollipops can be transferred directly to a storage or mold after cooling for several minutes.

Step 5: Cooling & Setting Of The Candy

To be on the safe side, allow your fresh batch of candy to cool for a several minutes before pouring it into a clean, flat surface or into candy molds. This cooling process is vital to the final outcome of your candy making project. Two results can happen when the candy is cooled. If the candy cools at an accelerated rate after cooking, the physical structure of the sugar will change to form brittle candy. If the cooling process is prolonged, the batch will be transformed to a non-crystalline candy like caramel (or even taffy!). If you want other various types of candy to emerge (such as jelly beans), starch or gelatin can be added to the batch after the initial cooling to produce these desired candies.

Step 6: Preparing The Candy For Serving

Prior to serving your batch of candy to family and friends, you have to produce serving size pieces. This can be done through the following methods:

- Placing the hot candy into greased molds and then allowing the candy to harden prior to removing it from the molds.
- Spreading the candy across a clean, flat surface like a counter top or table and breaking the candy into smaller pieces by beating.
- Candies such as taffy and caramels may be manually cut using knives or a mechanical type of slicer.

Keeping these six basic steps in mind when cooking your next batch of candy will ensure your success and result in tasty treats to share with your friends and family.


Jody Andersen is a candy making expert. For more great candy making info visit,
http://www.easycandymakingsecrets.com/candy-making-info .

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