Holiday Candy Making: When Sweet Treats Become Science

Holiday candy making is a beloved seasonal tradition—but it’s also a true science experiment. Temperature, timing, and moisture all play a critical role in whether a batch turns out smooth, chewy, or crunchy.

There are two main categories of candy: crystalline and non-crystalline. Fudge and fondant fall into the crystalline group, containing tiny sugar crystals that determine the candy’s texture. If the crystals are too large or not dissolved properly, fudge can become grainy or even take on an unusual color. Smooth fudge depends on controlling those crystals—and patience during the cooking process.

Non-crystalline candies, such as lollipops, taffy, and caramels, rely on precise temperature control and low moisture. Humid or rainy days are not ideal for making these candies since the mixture can absorb moisture from the air, making it difficult to reach the correct consistency.

Keys to Successful Candy Making

  • Use clean utensils. Wooden spoons are best since metal spoons retain heat and can affect results.
  • Choose a heavy stainless steel pan to ensure even heat distribution.
  • Bring mixtures to a boil slowly and resist the urge to rush the process.
  • Use a reliable candy thermometer—either a bulb-style or instant-read, to achieve accurate temperatures.

Ingredient and Recipe Tips

Candy making is not the time to experiment with substitutions. If a recipe calls for cream, whole milk won’t provide the same result because the fat content matters. Recipes should be followed closely, in the exact order given.

Avoid doubling recipes, as larger batches heat unevenly and often fail. Instead, make multiple single batches for more reliable outcomes.

If adding extras such as nuts, peppermint pieces, or chocolate chips, allow them to cool to room temperature before incorporating them. Sudden temperature changes can alter the candy’s texture.

Some candies, like divinity, require extra finesse. Working with raw egg whites and hot syrup takes practice, and the timing of mixing can determine whether the candy turns out beautifully or becomes overly dry.

Peanut Brittle: A Holiday Classic

Peanut brittle gets its signature airy texture from a small amount of baking soda. When added, the mixture foams, creating tiny bubbles that give the brittle its light crunch. For a harder, more traditional brittle, simply omit the baking soda.

Storing Homemade Candy

Finished candies should be stored in airtight containers at room temperature. Freezing is not recommended for many types, as it can affect texture—especially with delicate candies like divinity. Caramels and similar treats benefit from being individually wrapped in wax paper or plastic to prevent moisture absorption.

For more delicious holiday success, follow trusted recipes, measure carefully, and give your candies the time and attention they need.

For more information on food safety and holiday cooking, contact the Baxter County Extension Office at 870-425-2335.

By LeeAnn Blevins
County Extension Agent - FCS
The Cooperative Extension Service
U of A System Division of Agriculture

Media Contact: LeeAnn Blevins
County Extension Agent - FCS
U of A Division of Agriculture
Cooperative Extension Service
3 East 9th St. Mountain Home AR 72653
(870) 425-2335
lblevins@uada.edu

Pursuant to 7 CFR § 15.3, the University of Arkansas System Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.