Use a candy thermometer clipped to the pan rather than judging doneness by eye, since sugar syrup passes through several distinct stages within just a few degrees, and the difference between soft-ball and hard-crack stages can ruin an entire batch if you guess wrong. Avoid stirring the syrup once it starts boiling unless a recipe specifically calls for it, since agitation encourages sugar crystals to form, which turns smooth candy grainy and gritty instead of glassy. Wash down any sugar crystals that form on the pan's sides with a wet pastry brush during cooking, since a single stray crystal falling back into the syrup can trigger a chain reaction that crystallizes the entire batch. Work quickly once the syrup reaches temperature and is ready to pour or shape, since sugar syrup keeps cooking from residual heat even off the stove and hardens fast, leaving only a small window before it's too stiff to work with. Keep children and pets away from the cooking area entirely, since sugar syrup at candy-making temperatures is far hotter than boiling water and causes severe burns that stick to skin longer than most other kitchen accidents. Store finished candy in an airtight container away from humidity, since sugar is highly hygroscopic and will absorb moisture from the air, turning crisp candy sticky or soft within hours in humid conditions.