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Candy Making Tips: National Candy Day

National Candy Day is here, and it’s important to have some effective tips when candy making.

Who of us doesn’t remember the days when a candy could cheer us up?

A lollipop could make a scratch or bruise be ignored. A chocolate Valentine Candy box from a sweetheart could cheer us up.

candy canesHow about a candy cane at Christmas that could make us believe in the elusive Santa? Candies to eat at the movies made the picture show so much better.

Well, sweets are a treat that, in this age, are readily smiling at us & calling our names at ever checkout counter, every kiosk & the variety is so extensive that finally, we have to fight to say “No” to them.

They aren’t nearly as delicious as they were when our taste buds were young. However, I will never forget the deliciousness & heavenly flavor of my Mom’s fudge. It simply cannot be duplicated.

Candy Making Tips:

Cotton Candy - Canadian Model: Kimberly Edwards; photo: Michael Gray, MUA/Hair: Beauty in Motion; Agency: Kapow Models & Talent AgencyOne of the greatest frustrations in candy making is when the candy syrup turns into a blob of grainy mess. The usual cause is not washing down with a brush, the sugars crystallized on the sides of the cooking pot. This should be done a few times during the cooking process to make sure all crystals of sugar dissolve in the hot syrup.

photo left: model: Kimberly Turner; photo: Michael Gray Photography; MUA/Hair: Beauty in Motion; Agency: Kapow Models

Once candy begins to boil, avoid stirring the syrup. Use a candy thermometer to be certain of the stage that has been reached – i.e. pearl 220 – 222 degrees F, thread 230 degrees F, blow/souffle 220 – 234 degrees F, soft ball 234 – 236 degrees F, firm ball 244 – 248 degrees F, hard ball 250 – 260 degrees F, soft crack 270 – 290 degrees F, hard crack 300 – 310 degrees F.

Check & re-check whatever recipe you are using to be sure you know the exact temperature your candy mixture needs to come to.

National Candy Day should go much more smoothly now.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:


I hope you enjoy these Sweets on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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