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A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

Made to resemble an enlarged kernel of corn, this sweet confection was first created during the 1800's and continues to be a popular treat today.

1. A French term meaning "candy." 2. A type of candy that has taken on the name of "bon bon" to describe its general shape and form, such as candy made with a semi-hard outer shell that covers a sweet inner filling.

A kitchen utensil that is used to flatten softened candy into sheets prior to hardening. This pin is typically made of stainless steel, providing a non-stick surface for candy ingredients.

A sweet cotton-like confection served on a stick that is created by spinning sugar in a metal vat and allowing it to build a flossy head of candy as the stick is rotated around the vat.

A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

A decorative confectionery made from sugar that is often added to cakes, cookies and other baked goods.

Chewy and elastic in texture, Taffy is a candy product with a history dating back to England where the confection was first referred to as "toffee" or "toffy".

To candy edible flower petals, select clean petals that have sufficient size to be candied, such as rose petals.

Small confections having a peppermint flavor, which are eaten as candy or used for decorating and flavoring in cakes, cookies and other desserts.

An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.

A traditional baked creation that is most often made during the year end holidays to serve as both a decoration and an edible food.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A sugar syrup that is made into a pliable form to be used as a flavored candy or as an icing that is flattened into a sheet form to be laid over a cake.

A rich white or dark chocolate candy containing a center of ingredients such as chocolate, cream, sugar, corn syrup, cocoa butter, flavorings, caramel, nuts, and fruit that are mixed together and formed into a ball shape.

A fluffy, soft candied food that is made from egg whites, gelatin, and corn syrup. Available in a variety of shapes, sizes and textures, the traditional marshmallow has a spongy texture that provides a sweet flavor for snacks, baked goods and sweet desserts.

The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.