Candy making for beginners

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Making candy at home might sound tricky, but it’s actually a lot easier — and more fun — than you’d expect. From creamy fudge to crunchy toffee and even colorful hard candies, there’s something so satisfying about creating your own sweet treats. Plus, homemade candy makes a great gift.

A box of assorted decorated chocolates, including heart shapes with sprinkles, a white "xoxo" chocolate, and a flower-shaped chocolate with a red heart, surrounded by white stones.
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If you’re just starting out, don’t stress — candy making is all about learning as you go. You’ll be amazed at what you can create with a few basic tools, some simple ingredients and a little patience.

Essential tools and equipment

You don’t need every gadget to get started with candy making, but there are a few tools that make the process easier:

  • Digital candy thermometer: A must-have for monitoring the temperature of sugar mixtures. Look for a thermometer that clips to the side of your pot so your hands are free to stir.
  • Heavy-bottomed saucepan: Helps distribute heat evenly and helps prevent burning and scorching.
  • Silicone spatula: For stirring and scraping without melting or warping.
  • Pastry brush: Used to brush down sugar crystals from the sides of the pan.
  • Molds: Silicone molds are great for shaping candies like chocolates or gummies.
  • Parchment paper or silicone mat: Necessary for pouring and cooling candy without sticking.

Understanding sugar stages

One of the hardest parts of candy making is working with sugar, but it’s easier when you understand the sugar stages. Sugar is in the soft ball stage when it’s 235-240 F and it forms a soft, pliable ball when dropped into cold water. It is used to make desserts like fudge and pralines. The firm ball stage is 245-250 F and is used for caramels and nougat. The sugar will hold its shape but is still flexible. 

Divinity and marshmallows are made with the hard ball stage, which is 250-265 F. It is firm and chewy but not brittle. The soft crack stage is from 270-290 F; toffee is made at this temperature. It is hard but bends before breaking. Sugar is in the hard crack stage at 300-310 F; it is brittle and will snap easily — lollipops and hard candies are examples.

If you don’t have a thermometer, you can test sugar stages by dropping a small amount into a bowl of cold water and observing the texture. A thermometer is recommended for best results, but this method works in a pinch.

“Making torrone is a labor of love, but it’s so worth it to carry on a cherished family tradition. It’s all about patience and precision. Always use a candy thermometer to keep the temperature steady, and don’t rush — getting the sugar syrup just right is key to that signature nougat texture.”

— Bella Bucchiotti, xoxoBella

Four assorted truffles in paper cups are placed on a light pink cloth over a wooden surface.
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Common problems

Even experienced candy makers can run into issues. Timing and temperature are crucial. Measure all of the ingredients and lay them out so they can be added as soon as possible when needed. These tips can help you learn from your mistakes so your candy will turn out next time.

Sugar crystallization

Sugar crystals may form in your candy and cause a grainy texture. This can happen if the sugar is stirred too much or not enough while cooking. To prevent this, don’t stir the sugar mixture once it starts boiling. You can also brush down the sides of the pan with a damp pastry brush to push crystals back down into the mixture.

Candy won’t set

If your candy is too soft or runny after cooling, make sure you reach the correct sugar stage for your recipe. If you’re using a thermometer, make sure it’s calibrated correctly. If not, try the cold-water test to check that the mixture is at the right consistency before removing it from the heat.

Candy is too hard

Candy can become too brittle or tough, like a rock. If you cook the sugar too long, this may occur. If you’re making caramel or toffee, stop cooking once you reach the desired temperature. Don’t let it go past the hard crack stage unless the recipe calls for it.

A stack of chocolate cups with peanut butter filling and crushed nuts on top, arranged on a light surface.
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Burnt sugar

Your sugar mixture can burn or taste bitter if you cook it at a high temperature. Make sure you always cook on medium heat and watch the color of the sugar. Stir gently, especially when caramelizing sugar. If you see it turning dark too fast, lower the heat.

Candy won’t release from molds

Candy can get stuck in molds or stuck to the parchment paper. Make sure to grease the molds lightly with butter or cooking spray before pouring the candy into them. Let the candy cool completely before trying to remove it. 

Cracking or seizing chocolate

Chocolate can seize up and become thick and lumpy. If a small amount of water gets into the chocolate, it can seize. Always make sure your tools are completely dry and melt chocolate over low, indirect heat — like a double boiler. You can add a small amount of vegetable oil or cream to loosen it up if it seizes.

Sticky or soft caramel

Caramel can become too sticky which means it hasn’t firmed up. If it’s too soft, it wasn’t cooked long enough or at a high enough temperature. Keep cooking it until it reaches the correct sugar stage and check the texture by testing it in cold water.

These tips can help save your candy or turn your mistakes into learning experiences. Candy can be finicky and the slightest change — like a drop of water — can affect the final outcome.

Cubes of yellow jelly candy coated in sugar spill from a glass onto a sugar-dusted black surface.
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Safety tips

Hot sugar can cause burns so always be careful. Wear oven mitts or gloves to protect your hands and arms and use a long-handled spatula to stir and avoid splatters. Keep a bowl of ice water close by in case of accidental burns. Let the candy cool completely before handing. Following these safety tips can help prevent accidents.

Encouragement to practice

Mistakes are part of the learning process, so don’t let a failed batch keep you from trying again. Candy making takes some trial and error, especially when you’re learning. Sugar can be tricky, and getting the timing or temperature right may take a few tries. If a recipe doesn’t work the first time, remember that you’re still learning and try again. You’ll get better with each batch, so don’t give up. 

Final thoughts

Making candy at home is a fun and creative hobby anyone can do. With a few basic tools, simple ingredients and a little patience, you’ll be creating tasty treats in no time. Plus, there’s nothing quite like the satisfaction of enjoying homemade treats you’ve made yourself.

Heidi is a vintage recipe blogger at Real Life of Lulu, where she focuses on recipes that are at least 50 years old, many from her grandparents’ kitchens. When she isn’t baking, she loves spending time with her husband and three kids.

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