Here are a few old fashion candy recipes for you to try your hand at being a candy maker.
You can be a successful candy maker, but it requires patience and watchfulness.
Remember the texture and grain of the candy depend on the temperature at which the mixture cooks. A candy thermometer will help. Sugar and water mixtures should only be stirred until well mixed and not after the mixture begins to boil. Stiring after the mixture begins to boil will make the candy grainy.
To know when the mixture has reached the soft-ball stage drop a little of the mixture into ice water. If the mixture can then be taken up and rolled between the fingers without losing its shape it has reached the soft-ball stage.
None of the recipes included here are the recipes for items found in our candy store.