Homemade Fudge and Caramel 

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Candy making is unique to everything else that is made in the kitchen because of the exact precision that is required. Each candy has its own temperature range, chocolate being the coolest(90°F maximum) and hard candy the hottest(296°F - 310°F). These ranges aren't just suggestions; a degree or two away, and whatever you were making becomes a completely different candy! Why? Higher temperatures with greater sugar concentrations usually result in hard candies(lollipops, rock candy), whereas, lower temperatures result in softer candies(fudge, caramels). Temperature also determines texture. In fudge, if the sugar crystals are small, the fudge will feel creamy and smooth. But if the crystals are large, the fudge has a crumbly, dry, or even coarse texture. In fact, ice cream gets its consistency from, in part, the many small crystals it has. This is why temperature control, achieved either by thermometer or the cold water test, is extremely important when making quality candy.