Depending on the recipe, candy can be easy or labor-intensive to make. For example, candy bark takes about 20 minutes and doesn't call for any special equipment. On the other hand, nougat, fudge, and peanut brittle recipes require a candy thermometer and a little know-how. Here's a rundown on all your favorites and some helpful candy-making tips.
If you're looking for a quick candy recipe, chocolate candies usually top the list. The most popular kinds of chocolate candy include chocolate truffles, chocolate clusters, fudge (see How to Make Fudge, below), and chocolate-flavor barks (see Candy Bark, below).
Get more delicious chocolate candy recipes.
Learn how to wrap and store homemade candy.
Make a batch of our Lemon Drop Bark recipe.
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Fudge is a favorite candy recipe year-round, but it's especially popular during the holidays. Traditional fudge requires a candy thermometer and lots of stirring, while easy fudge recipes have been simplified for cooks of any skill level. Here are some tips for making traditional fudge perfectly the first time, every time.
Here are some of our favorite traditional fudge recipes and easy fudge recipes:
While the consistency and shape of nougat, divinity, and marshmallows are quite different, they are all based on a hot syrup mixture that is beaten into egg whites. Here are the basics on how each is made:
The category of hard candy includes favorites such as peanut brittle and lollipops. For these and some other hard candy recipes, a syrup mixture is boiled until it reaches a specific temperature. (To determine temperature without using a thermometer, see photos and descriptions below for various stages). Here are some tips to keep in mind when learning how to make hard candy.
For the cold-water test, spoon a few drops of the hot candy mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove the ball from the water; the firmness will indicate the temperature of the candy mixture. If the mixture has not reached the correct stage, continue cooking and re-testing, using fresh water and a clean spoon each time.