There’s something very absorbing and soothing about watching a master candy maker do his thing. La Confiserie CandyLabs in Montreal goes through the process of making panda candy. This is not something you just try at home. The timing is crucial, to make sure the sugar is at the right consistency to work with. There are warming tables and cooling tables, and a lot of pulling -and that’s all after you cook it!. It’s not a skill you develop overnight. If you want more, see this previous video.