Which method is commonly used to make hard candy?

The boiling method is the standard approach for making hard candy due to its effectiveness in reaching the high temperatures required to dissolve sugar and create a stable syrup. This process typically involves combining sugar with water (and sometimes corn syrup) and heating the mixture to a specified temperature, usually around 300°F (149°C), which is the hard crack stage. At this temperature, the water content evaporates and the sugar becomes concentrated enough to form a solid structure upon cooling, resulting in the desired hard candy texture.

Once the syrup reaches the appropriate temperature, it is often poured into molds or onto a surface to cool and set, creating a variety of hard candy shapes and flavors. This method is essential because it allows for the precise control of temperature and consistency needed for proper candy formation, distinguishing it from the other methods listed which are not suited for creating hard candy.