The Sweet Science: Mastering the Stages of Cooking Sugar for Perfect Candy

Making candy is a fun (yet sometimes stressful) mix of art and science. Whether you're whipping up silky caramels, crunchy brittles, or fluffy marshmallows, knowing the different stages of cooking sugar is the key to nailing the perfect texture and flavor every time. So let’s dive in! I’ll explain each sugar stage, the temperatures you need to hit, and the delicious candies that match. Plus, I’ll share my favorite candy thermometers to help make your sweet treats a success.

Tempering chocolate is a special way of melting and cooling chocolate so it ends up shiny, snappy, and smooth—just like the kind you see on fancy chocolate bars or truffles. It also helps the chocolate set properly and not melt all over your hands.

Take my very scientific quiz to see if candy making at home is right for you.

Let's just get this over with right away; in order to make candy successfully, you need a good quality pot. I'm sorry, but your Ikea Aluuminoom from your dorm days will not work. Still great for ramen though.

Let's just get this over with right away; in order to make candy successfully, you need a good quality pot. I'm sorry, but your Ikea Aluuminoom from your dorm days will not work. Still great for ramen though.