I know what you’re thinking: “Candying made easy, indeed. Clearly it’s an oxy moron that only an insensitive foodie who happens to have been making candy since she was about 6 years old would think to be actually and truly descriptive of the candying processes below.” But before you balk, please note: You don’t need a candy thermometer to make either of these recipes. (Not that the candy thermometer is the bad guy in candying. If anything, he’s the only one who will never lie to you about how your candy is turning out. So you should befriend him – only scrumptious and impressive yet incredibly budget-friendly candy desserts will follow.) But I digress.