Testing Candy Mixtures
The easiest way to make sure your candy comes out right is with a candy thermometer. Always begin each candy making session by checking your thermometer's accuracy. First place the thermometer in boiling water for a few minutes, then read it. Of the thermometer registers above or below 212, add or subtract the same difference in degrees from the recipe temperature.
For an accurate reading, make sure the bulb of the thermometer is completely covered with liquid, not just foam, and that it doesn't touch the bottom of the pan.
If you don't own a candy thermometer, use the following test. For best results, test your candy shortly before it reaches the minimum cooking time. Working quickly, drop a few drops of the hot mixture from a spoon into a cup of very cold (but not icy) water. With your fingers, form the drops into a ball. Remove the ball from water. The firmness of the ball will indicate the temperature of the mixture. (See descriptions below).

                                                             Storing Candies
Most candies will stay fresh for two or three weeks if kept tightly covered in a cool, dry place. Store different kinds of candies separately. Layer brittle's and toffees between sheets of waxed paper in airtight containers. Wrap fudge and fondant in foil or clear plastic and place in airtight containers. Store  divinity  in airtight containers lined with waxed paper.

                                                      Boiling Candy Mixtures
Candy mixtures should boil at a steady or moderate rate over their entire surface. Depending on your range or stove you may have to use slightly higher or lower temperatures than what is listed in the recipe. Adjust accordingly. Cooking candies too fast or too slow, may result in candies that are too hard, or too soft.

Candy Stages

1. Thread Stage:
When a teaspoon is dipped into the hot mixture, then removed, the candy falls off the spoon in a fine, thin thread.
2. Soft-Ball Stage:
When the ball of candy is removed from the cold water, the candy instantly flattens, and runs between your fingers.
3. Firm Ball Stage:
When the ball of candy is removed from the water, it is firm enough to hold its shape, but quickly flattens at room temperature.
4. Hard Ball Stage:
When the ball of candy is removed from the water, it doesn't flatten until pressed.
5. Soft Crack Stage:
When dropped into water, the candy separates into hard, but pliable and elastic threads.
6. Hard Crack Stage:
When dropped into water, the candy separates into hard, brittle threads that snap easily.