Chocolate tempering hinges entirely on manipulating the temperature of cocoa butter. Soft caramels, Christmas fudge, toffee, suckers, and nougat are all made with sugar cooked to specific temperature stages like firm ball, hard ball, soft crack and hard crack. Look to ThermoWorks for candy thermometers that are both fast and accurate, whether with a pot clip or spot checking temperatures with a handheld digital instant read thermometer.
