BY PAIGE GRANDJEAN AND JOSH MILLER
PHOTOGRAPHY BY VICTOR PROTASIOTHE F&W GUIDE TO
TRANSFORMING SUGAR
INTO THIS SEASON’S MOST
CRACKLY, CHEWY, CREAMY,
AND COVETABLE TREATS
CANDYMAKING is chemistry at its
absolute coolest. In the span of
just 60 degrees on a candy
thermometer, sugar syrup can
turn from wispy strands to
gelatinous balls to brittle shards,
yielding sweets that range from
rock candy and fudge to gummies
and lollipops in the process. Here,
classic candies get the gourmet
treatment—no artificial dyes or
unpronounceable stabilizers—just
good old-fashioned sugar, water,
and some knockout flavor
combinations to take your candy
crush to a sweet new level.