human
It is here that we start our candy making, said the boy who was showing Bob about.
gpt
Into those copper kettles we put our mixture of confectioners' sugar--confectioners' A, we call it--and corn syrup; this combination forms the basis of almost every variety of candy made. The kettles, as you will see, are heated by gas, which gives a steady flame, and at the side of each one we have a thermometer by which we can tell the exact temperature of the mixture. There is also a glass disc set in the side of every kettle to enable us to watch the boiling. The sugar and corn syrup are melted together and cooked at the temperature which after repeated experiments has proved the most successful for our purpose--one that will neither burn nor stick, or make the cooled fondant too thin to keep its shape.