Agar-Agar, Gelatin, and Pectin Walk into a Candy Shop…

If you've ever dabbled in gummy candy-making, you know that getting the right texture is like playing a high-stakes game of science and sorcery. And at the heart of it all? The great trio of gelling agents: agar-agar, gelatin, and pectin. They may all turn liquids into wobbly delights, but their personalities—and the candies they create—are wildly different. So let’s break it down.

Is there anything more magical than turning sugar, water, and gelatin into a big, bouncy cloud of sweetness? Making marshmallows at home feels like pulling off a kitchen magic trick. But if you've ever ended up with a sticky mess or something that could double as packing foam… you’re not alone.

I’ll break down for you the marshmallow-making process, common issues, and how to know when you've nailed it—without the stress.

If you thought all lollipops were created equal, think again! While they might both be sweet, colorful, and delicious, poured lollipops and pulled lollipops are as different as a drizzle of honey and a stretch of taffy. Let’s break down the differences in a fun (and tasty) way!

Crafting the perfect confection is as much a science as it is an art. Achieving the ideal texture, taste, and consistency often hinges on hitting the exact temperature. Whether you're making smooth caramels, crisp brittles, or fluffy marshmallows, precise temperature control is non-negotiable. That’s where your trusty thermometer comes into play—but only if it's accurate.

The Sweet Science: Mastering the Stages of Cooking Sugar for Perfect Candy

Making candy is a fun (yet sometimes stressful) mix of art and science. Whether you're whipping up silky caramels, crunchy brittles, or fluffy marshmallows, knowing the different stages of cooking sugar is the key to nailing the perfect texture and flavor every time. So let’s dive in! I’ll explain each sugar stage, the temperatures you need to hit, and the delicious candies that match. Plus, I’ll share my favorite candy thermometers to help make your sweet treats a success.

Tempering chocolate is a special way of melting and cooling chocolate so it ends up shiny, snappy, and smooth—just like the kind you see on fancy chocolate bars or truffles. It also helps the chocolate set properly and not melt all over your hands.

Take my very scientific quiz to see if candy making at home is right for you.

Let's just get this over with right away; in order to make candy successfully, you need a good quality pot. I'm sorry, but your Ikea Aluuminoom from your dorm days will not work. Still great for ramen though.

Let's just get this over with right away; in order to make candy successfully, you need a good quality pot. I'm sorry, but your Ikea Aluuminoom from your dorm days will not work. Still great for ramen though.