CandyForge
The Journal
Understanding Sugar Stages: The Cold Water Test Explained
Before digital thermometers, candy makers judged a syrup's stage by dropping it into cold water. Here's how the classic cold-water test works, and how it maps onto the temperatures on a thermometer today.
How to Make Perfect Simple Syrup (And When to Use a Richer Ratio)
Simple syrup is just sugar and water, but the ratio you choose changes everything downstream — from how it dissolves to how it behaves in a candy recipe. Here's how to pick the right one.
Scaling a Candy Recipe Up or Down Without Ruining It
Doubling a candy recipe sounds simple — multiply everything by two. It mostly is, but a few things don't scale as cleanly as the sugar and butter. Here's what to watch for.
Why Candy Won't Set (And How to Fix It)
Soft, sticky fudge that won't firm up. Caramel that stays gooey forever. Here are the most common reasons candy fails to set, and what to do about each one.
A Beginner's Guide to Candy Molds: Silicone, Polycarbonate, and More
Silicone, polycarbonate, and metal molds each behave differently with chocolate, gummies, and hard candy. Here's what actually distinguishes them and how to choose the right one.
The Science of Caramelization: What Actually Happens to Sugar
Caramelization turns plain white sugar into hundreds of new flavor compounds and a deep amber color. Here's what's actually happening at the molecular level, and why it's easy to go from perfect to burnt in seconds.
Common Candy-Making Mistakes and How to Avoid Them
From grainy fudge to candy that never sets, most candy-making problems trace back to a handful of repeat offenders. Here's what usually goes wrong, and the fix for each.