It starts off looking like a science experiment, but the end has me thinking differently

Rocks & Rolls is a candy art establishment, and one of their specialties is personalized candy.

How does that work? Well, just watch their candy artists at work.

How is candy made? Simply put, by dissolving sugar in water or milk forming a syrup that is boiled until it reaches the desired consistency and begins to caramelize. The ingredients and length of time that the mixture is boiled depends on the candy being made since candy comes in a variety of textures – soft and chewy or hard and brittle.

At Rocks & Rolls, they create personalized candy at a skillful pace that it almost makes you feel like you might not be able to achieve this at home. Whether it’s a crisp brittle or soft and chewy bon bons, here are some tips that you can use to get started making your own candy in your kitchen:

● In terms of tools, you more than likely already have what you need on hand.
(1) A medium-sized heavy bottom saucepan with straight sides. This should be large enough to hold 3 to 4 times the amount of ingredients and also prevent boil overs.
(2) A bowl large enough to accommodate the saucepan to allow you to cool the candy while still in the pot. Immersing the pan into ice cold water stops the temperature from increasing and prevents the mixture from overcooking.
(3) A wooden spoon with a long handle.
(4) A pastry brush exclusively for candy-making.
(5) Most importantly, a candy thermometer. There are ways to test your candy without one, but it’s highly advised for beginners.

● Ingredients typically include sugar and unsalted butter. The sugar is the most foundational ingredient so the quality matters. Use an unopened package that is free of contamination. The fat of choice is unsalted butter since the salt content of salted butter can affect the final product. Never substitute with margarine as the high water content may affect the cook time and results.

● Clear, dry days are best for candy-making. Since sugar attracts water, humid days might cause your candy not to set up and can increase the cook time as well.

● Test your thermometer each time by immersing it in a pan of water and bring to a boil. Temperature should read 212 degrees F, if not adjust your recipe to suit -i.e. If your thermometer reads 215 and the recipe says cook to 250 then you should cook to 253.

● Measure ingredients twice before cooking so everything can be prepared and ready.

● Dissolve sugar into the liquid ingredients over low heat and then bring to a boil. Do not stir once it has dissolved unless instructed otherwise. Clamp your thermometer on the side of the pan to keep track and don’t let the bulb touch the pan as the reading will be inaccurate. Always clean it after each use.

There are a number of candy recipes online and with these tips, you will be on your way to making your own like a pro.

Credit: Rocks & Rolls Candy Artists (

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