Despite its name, hard candy is easy to make.

While baking and craft supply shops sell all manner of equipment to make the process easier, the only essential gear beyond a saucepan is a candy thermometer.

Once made, candy syrup can be poured onto any heatproof surface. For example, create candy crackle by pouring the syrup onto a parchment paper-lined baking sheet. Once it hardens, break it into irregular chunks.

Or pour the syrup into muffin tins (coated with cooking spray) about 1/8 to ¼ inch deep.

To create beautiful Easter decorations, buy egg-shaped candy molds. These inexpensive plastic molds differ from chocolate molds; they can withstand the heat of molten candy syrup.

To attach ribbons for hanging hard candy decorations, reserve a few tablespoons of the syrup (keep it warm in the pan). Once your decorations have hardened, use the reserved syrup to "glue" ribbons to the back.