To make hard candy, you need to mix more sugar in your syrup and cook the mixture to a higher temperature (about 300°F or 154°C). For soft candy, boil the syrup to a lower temperature (250° F or 121° C) and use a lower concentration of sugar.

Candy thermometers are useful for special recipes. Temperature plays a major role in determining whether candy ends up being soft or hard. However, they may not be necessary if you’re working with a semi-automatic or automatic candy making machine. These types of equipment handle almost all the steps in the production process, from mixing the ingredients to drying the candy to a specific texture. Some industrial candy making machines even include stainless steel die forming elements that are used to form the candies into various shapes and sizes.