Almost all of the difficulties of the novice in the art of candy-making come from lack of practice. Although it is a difficult branch of cookery, experience in its intricacies will overcome many of the handicaps under which the beginner struggles. It should be carefully noted that these handicaps apply fully as much to the old-fashioned sort of candy-making as to the new. The fundamental processes are often the same. If the beginner in candy-making knows and will follow a few simple rules, the measure of success that greets her efforts will be largely increased.

Be accurate. If the rule calls for one-quarter teaspoonful of a flavoring extract, measure that amount by a measuring-spoon; do not take up any spoon that happens to be convenient, and pour in what seems to be about the right quantity. More and more cooks are working by rule and not by intuition; but in candy-making the caution against inaccuracy is especially necessary, for the processes are delicate, and subtleties of flavor and of texture are more evident than in more substantial food.

The weather is of more moment in candy-making than in plain cooking. Do not try to make candy on a muggy day; the results probably will be unsatisfactory. But if forced to disregard this warning, attempt but little, act quickly, and remember that damp weather is the only excuse for the substitution of intuition for rule. Just why humidity and low barometric pressure play havoc with the work of the confectioner need not be discussed here.

In making confectionery, cleanliness to the point of chemical purity is highly desirable. Many successful cooks believe that candy should be made in a pan that has never been used for anything else. That belief, perhaps, may be extreme, but the fact remains that one cannot be too careful in regard to the cleanliness of her utensils. And this necessity for cleanliness holds for any receptacle in which any ingredient is placed. Note particularly that heating lard will leave a taint which will spoil the delicacy of flavor of candy made in the same dish.

Very often it is desirable that liquids remain hot after the actual cooking has been done. The ordinary stove gives too much heat for the purpose, and the confectioner's "working slab"—a device moderately heated by steam—is expensive. A cheap and effective substitute, however, is a humble soapstone. Use marbled cloth instead of waxed paper to dry candy upon. Then there will be no danger that little particles of the paper adhere to the candy. Candied fruit and similar confections, however, should be drained on nickeled wire netting as explained in another chapter. Place the netting over a dish, and pour upon it the whole mass of fruit and syrup. By pouring all of it at once, the coating of syrup will be uniform: It will dry evenly, as the air will reach all sides alike. After most of the moisture has evaporated, the fruit will be ready to be rolled in sugar.

Sprinkle a shallow dish with coarse sugar. Roll each piece of fruit in a separate place in the dish, taking care that the sugar is absolutely dry when the fruit is placed in it. If the sugar is damp, it will mat so that the confection is "mussy" to the eye and unpleasant to the palate. Moreover, the scales of damp sugar will jar off, leaving a break in the complete covering which is necessary for the preservation of the fruit. One rotting piece will contaminate another, until the whole boxful is unfit for use. If the sugar is properly applied, candied fruit, well packed, will keep for several weeks without injury.

Pack soft candies in layers separated by waxed papers backed by cardboard. Remember that the best-made confections will be unappetizing when presented or served unattractively.

In pulling taffies or other candies, corn starch may be put to good use. No definite rules can be given, because the temperature and the humidity of each pair of hands—to put the case euphemistically—are different. Each time the material is pulled, the candy-maker should dust her hands as lightly as possible with the corn starch. A moderate amount of it worked into the mass will do no harm, but care must be taken not to use so much that the candy becomes starchy. Moreover, a heavy coating of the starch does not protect the hands any more than does a light dusting.

While the candy is being pulled, it should be handled as little as possible. Let the candy's own weight over the hook do the real work. To avoid "bunchiness," the confectioner must keep the mass moving in uniform thickness—a difficult task, success in which comes only from practice.