Candy making is an art as well as a science. There are specific rules one must follow if these confections are to be good. Some are:

1. Always use the best ingredients.

2. Follow directions carefully - there are good reasons for these directions. Crystallization of sugar is a delicate matter, therefore one degree too much or too little in cooking makes a difference; one grain of undissolved sugar can spoil one entire batch of candy - therefore, washing down the sides of the pan when the syrup begins to boil is essential; steam in the kitchen from other cooking will spoil some kinds of candy; skillful handling of ingredients and equipment is necessary for an attractive product.

3. Study candy temperature chart to be sure you understand the recipe.

4. Use good recipes.

5. Always use a good candy thermometer. Each day candy is made the thermometer should be tested in boiling water. Because of changes in atmospheric pressure, water boils at different degrees. Therefore, corrections must be made. If your thermometer registers boiling water at 210 degrees, then the recipe temperature is decreased 2 degrees. If the boiling water temperature is 213 degrees, then the recipe temperature is increased 1 degree.