Some brands of salt create chemical action and the result is poor goods. Do not use any low-grade salt.
Use salt every batch. Most candy and pop-corn makers do not use enough salt.
Molasses.
Different grades of molasses will give different flavors to the product. “New Orleans” is good. After once adopting a grade be sure to hold to it and not disturb your trade by radically changing the flavor of your goods. Molasses is graded by its sugar content.
Water.
This does not receive the attention which it should.
You know that the chemical analysis of water from two local situations, not to mention water from distant points, often varies widely. Therefore, water certainly has considerable to do with the quality of your candy.
Some manufacturers do not use water in their recipes because they say it all has to be boiled out and that the chemical action is not good.
Cream of Tartar.
Cream of tartar is used to prevent the sugar returning to sugar or graining, as it is called. A cream of tartar killed batch is short and dry.