The idea of making your own cakes, puddings, and even ice creams is commonly accepted—no one will dispute that the homemade, from-scratch versions are generally better and always more special than their store-bought alternatives. But for some reason, few people make candy.
Perhaps the prospect seems daunting, but there are plenty of simple candy recipes that are both delicious and rewarding. Chief among these is fudge, which was once the first recipe people taught their children. But there are so many others, from truffles to chocolate bark to marshmallows, that are easy and fun to make. Best of all, you get all the irresistible results of boutique-style confections—customized any way you like them—without a trip to a fancy candy shop, and with none of the unpronounceable ingredients found in candy from the supermarket.
EQUIPMENT
It’s worth buying a candy thermometer to get a precise read in the range between 230°F and 300°F (for some recipes, every degree counts)—that’s where sugar works its crystalline magic. It doesn’t need to be a huge investment—good-quality thermometers should set you back only $10 or $20; just avoid any that seem too cheap or flimsy—and they’re easy to use. If you don’t have one, you can determine the temperature of cooked sugar by dropping a bit into a glass of cold water and seeing what shape it makes:
Recipes