It’s actually quite easy to make candy from scratch if you keep in mind these pointers.Make sure that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.Measure and assemble all ingredients for a recipe before beginning. Do not substitute or alter the basic ingredients.Use heavy-gauge saucepans that are deep enough to allow candy mixtures to boil freely without boiling over.For safe stirring when preparing recipes with hot boiling sugar, use wooden spoons with long handles.Humid weather affects results when making candy that is cooked to a specific temperature or that contains egg whites. For best results, make candy on days when the humidity is less than 60%.Store homemade candies in tightly covered containers unless otherwise directed. Don’t store more than one kind of candy in a single container.