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Candy tastes good and is good. And it tastes much better and is much better if you make it yourself. Whatever your favorite candy, whether butter crunch or fudge, nougat or molasses taffy, peanut brittle or chocolate mint patties, you can make it better than the best candy you ever bought.
You can even learn to make fancy-dipped chocolates and bonbons that look as tempting as the ones you gazed at longingly as a child with your nose pressed against the confectioner's plate-glass window. And they'll live up to their looks, if you make them yourself.
If you feel the candy you've been eating isn't as good as it used to be, don't ascribe it to the tricks that memories of the good old days play on you. You've just not been eating the right candy. Homemade candy is better than ever. Try it and see.
Almost everyone has tried his hand at making chocolate fudge, and nothing in the world has ever tasted so good as that fudge you whipped up just because you wanted something sweet and lovely. Purists say that fudge of yours was probably pretty poor stuff and all modern cookbooks have recipes that correct its bad features. By the new methods you can produce a delicious soft creamy fudge, of the consistency of fondant but not at all like the hard and grainy stuff you made in mother's kitchen or over the hot plate at college.
To make candy is to assist at a miracle. Starting with sugar and water you can make fondant, white taffy, lollipops and barley sugar merely by boiling the syrup to higher and higher temperatures and adding flavoring. The change that takes place with each degree is the miracle.
If you add milk, or butter, or cream, or chocolate you widen the range to include fudge and caramels, butterscotch and toffee; add an egg white and you get nougat or divinity; some gelatin and you have marshmallows or jellies...
From: Candy Book
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