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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.

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

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.

Along with soft wheat and durum wheat, it is one of the three main categories of wheat. Hard wheat has a high protein content.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard, brittle threads.

A term used to refer to the taste of wine with excessive acidity and tannins. Hard tasting wines typically are young wines which have not fully matured so the excessive tannins overpower and mask the underlying flavors and qualities that may be present as it matures.

A small oval candy that has a hard outer covering enclosing a gelatin-like mixture that is sweet and chewy.

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".

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.

Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

Refers to a mixture of butter and sugar that are beaten together until smooth and then flavored with extracts such as vanilla or alcoholic beverages such as brandy or rum.

A type of beverage that is produced from fermented fruit, usually apples. The fermentation produces alcohol and the alcoholic content may vary between different commercial brands.

A type of candy originally made in England where it is referred to as English Toffee. Also known as and spelled as "toffy" the traditional Toffee has a texture that may be hard and brittle or soft and chewy.

A confection made with sugar or honey, along with roasted nuts, such as almonds, hazelnuts, pistachios or walnuts, and sometimes pieces of candied fruit are added.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.

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

A fruit that is related to the pear and grown in the Mediterranean, the Middle East and the United States.