Candy Making: Simple Tricks for Perfect Fudge, Toffee, and Vegan Sweets

When you think of candy making, the art of turning sugar, butter, and flavor into chewy, crunchy, or creamy treats. Also known as confectionery, it’s not just about following a recipe—it’s about timing, temperature, and knowing what’s really in your ingredients. Whether you’re trying to nail a batch of fudge that doesn’t stay soft or looking for vegan alternatives to classic candies, candy making is where science meets sweetness.

One of the most common struggles? Fudge that won’t harden. That’s not a failed recipe—it’s usually a temperature issue. Professional candy makers use a candy thermometer, a tool that measures sugar syrup stages from soft ball to hard crack. Without it, you’re guessing. And guesswork leads to sticky messes. Evaporated milk, often used in fudge, isn’t just for creaminess—it cuts water content so sugar crystals form evenly. Same goes for toffee: it’s cooked hotter than fudge, giving it that snap. The difference between the two isn’t just texture—it’s the entire cooking process. If you’re avoiding dairy, you’re not out of luck. Many popular candies like M&Ms and Oreos contain hidden animal products, but there are plant-based swaps that taste just as good. You just need to know what to look for on labels.

And it’s not just about the sugar. Things like gluten in peanut butter or tahini can sneak in if you’re not careful, especially if you’re baking for someone with allergies. Even the container your candy is stored in matters—humidity can ruin a perfect batch overnight. Candy making isn’t magic. It’s a set of rules you can learn, fix, and master with practice.

Below, you’ll find real fixes for real problems: why your fudge stays gooey, how to spot vegan-friendly candies, what to do when your caramel turns grainy, and which ingredients actually make a difference. No fluff. Just what works.