It is as necessary to apply exactness and science to candy making as to making an automobile. Read instructions carefully before attempting any recipe in this book. Sugar is treacherous when not correctly handled, hence the necessity of obeying instructions and recipes, but if every detail is observed, even the beginner will experience but few failures, and from twenty-five to one hundred pounds of candy can be made in a single day. The highest grade candies, for which one ordinarily pays from
forty to eighty cents per pound, can be made for from seven to fifteen cents per pound. Candies made in the home are clean, and are free from unwholesome ingredients, which cannot always be said of factory candies. I would strongly recommend that mothers make the candies used in the home. The syrups for fondants must never be stirred after the sugar is dissolved when water is used. Never try to dip chocolates on a rainy, damp day. It is much easier to make candy in cool weather than in hot weather. One of the principal secrets of candy making is in boiling the syrup to the right degree.