Confectionery is tricky, but Claire Saffitz can show you foolproof ways to make delicious and beautiful fudge, caramels and nougat that’ll have your loved ones raving. By Claire Saffitz I won’t ...

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 ...