My candy secrets:

240 degrees 330 degrees almonds balls batch warmer Beat boil Bonbons bread board brown sugar butter candy hook candy thermometer Caramels cheese-cloth wrapped round coat with sweet coating chocolate cocoanut cold color Cook to 240 cool cornstarch Cream Centers Cream of tartar Cream Peppermints crystallized cup water damp cheese-cloth dipping Drain drops firm and creamy flavor freshly cracked fruit Fudge glace granulated sugar hard candies hazelnuts illustration facing juice Karo Syrup kettle lemon let stand marble slab marrons marshmallows marzipan melted fondant molasses Nougat oiled cake tins oiled pan oiled slab peanuts Pinch of salt pistachio platter pull raisins recipe Remove roll round a fork simple syrup spoon starch stirring constantly sugar 1 cup sugar 1 lb sugar 1 pt sugar is dissolved sweet chocolate Syrup 1 pt tablespoonfuls Taffy teaspoonful thick vanilla washed and steamed water Cream waxed paper wet cheese-cloth wrapped XXXX sugar