A handy guide on how to prepare candy for dummies

You might be here, after watching one too many social media mini-shorts about fancy candy-making sprees, or perhaps you goofed up your first batch of candy. Whatever the case, these handy tips, will make sure, that you always get the perfect candies every single time. So be it Halloween, your child’s birthday, or any other occasion, these tips have you covered. Make sure to check out our homemade candy recipes if you need some ideas!

The Basic Equipment

First things first! To make candy, you just need the basic kitchen equipment you need for most of the mithai or sweets you make.

• Saucepan: This is where you add the water and sugar and boil them to yield the candy. A thick-bottom saucepan is your best bed to avoid the sugar water from boiling too soon or getting burnt at the bottom. See the candy stages below for more clarity.
• Big Bowl: You need a heatproof bowl, not to mix anything, but to immediately cool down the sugar syrup or rather candy in the saucepan, because even when you remove it from heat, without aid, it still keeps cooking for a while. This might just push your candy from the stage you need it to be into the next stage and you won’t be able to salvage it.
• Spatula or Spoon

Either works, to stir the sugar concoction often and test for the thread or string or do the cold water test. Pick one with a long handle.

• Pastry Brush

You need one to brush away as candies can be tricky to work with and might need you to brush water on the sides of the pan to avoid crystallization.

• Candy Thermometer:

This is perhaps the most important one as you won’t need to try any cold water test for softer to harder candies, the temperature of the sugar syrup will do the talking.

The Different Candy Stages

A candy thermometer is crucial to get the candy texture and consistency just right. Acquaint yourself with the different stages of sugar caramelization and further solidification. Here are the different stages:

• Thread stage: 230–235° F

This is something, you’d be familiar with, as many simple sweet recipes, think desi itself, and need sugar syrup for soaking sweets. The thread stage is what yields the chashni or sugar syrup. If having one sounds like too much of an ordeal and you feel it's not a worthy investment, there’s a DIY method. For the sugar syrup, all you need to do is take a little bit of the thickened sugar water between your fingertips. Pull them apart to see if it makes a thread. A candy thermometer makes things easier without getting your hands sticky.

• Soft-ball stage: 235–240°F (118–115°C)

This stage is the benchmark for creating chewy and pliable candies like caramels, toffees, marshmallows, and other soft candy varieties. Without a candy thermometer, at this temperature, the sugar syrup forms a soft ball when dropped into cold water, which then flattens when removed.

• Firm-ball stage: 245–250°F (118–121°C)

As the sugar syrup reaches the firm-ball stage, when dropped into cold water, it forms a firm ball that retains its shape when removed. This stage is perfect for producing gummies, jelly beans, and other firm candies that require a slightly firmer consistency than soft-ball candies.

• Hard-ball stage: 250–265°F (121–129°C)

The hard-ball stage marks a consistency of the sugar syrup for creating rigid and durable candies. At this temperature, the sugar syrup becomes inflexible and resistant to deformation when dropped into cold water. This stage is essential for crafting hard candies, such as lollipops and peppermints, as well as some types of nougat.

• Soft-crack stage: 270–290°F (129–143°C)

The soft-crack stage signals the transition from flexible to brittle candies. When bent, the sugar syrup cracks but doesn't break cleanly, indicating its brittle yet still flexible nature. This stage is ideal for creating toffees, butterscotch, and specific types of caramel that require a delicate balance of texture and crunch.

• Hard-crack stage: 300–310°F (149–154°C)

The hard-crack stage straddles the fine lines between making brittle candies and an unsalvageable thick liquid. At this temperature, the sugar syrup becomes extremely fragile, breaking cleanly when bent. Candies like brittles, hard toffees or lozenges, and (on social media) those stretchy creative candies that are kneaded and rolled to make creative little hard caddies, are made using this method.