Thermometers aren't always 100-percent accurate, so when determining whether or not my candy is done, I use them as a guideline – not an absolute test of readiness.

To find out which stage candy is in, use the ice water test. Take a glass of ice water and pour the ice-cold water into a small bowl or ramekin – making sure not to get any ice in it. Take a spoonful of your candy and drip it into the cold water. You can then determine which stage your candy has reached. (Some candymakers also recognize a firm-ball stage, but I stick to four stages for my tests because that's what most candy thermomters mark.)

Soft ball stage

When the candy forms a ball in the water and will flatten out by the heat of your hands when taken out of the water.

Hard ball stage

When the candy forms a ball in the water and still holds its shape out of the water, but can still be molded by your hand.

Soft crack stage

When the candy separates in the water to form threads. The threads are hard but not brittle.

Hard crack stage

When the candy separates into hard, brittle threads.