Candy making isn’t just for Christmas time, it’s something you can enjoy year-round. Only for many of us, making candy isn’t that enjoyable. It can be complex, finicky, and basically make you feel like a failure. Have no fears because a candy making Clark Caserella is here to give us a lesson in the chemistry of candy.

He’s here to take the way candy making crushes our souls and turn it into the sweet treat it should be – – and he’s doing it with science and the chemistry of candy.

More on the science of food: The scientific reason you should be boiling your bacon

The science behind the different temperatures in candy making
The science behind the different temperatures in candy making

What is the chemistry behind biscuits?? The science behind baking the perfect biscuit

Peanut brittle that won't stick to your teeth? The secret is the baking soda.
Peanut brittle that won’t stick to your teeth? The secret is the baking soda.

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