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

Candied fruit, also referred to as crystallized fruit, is fruit that has been cooked in sugar syrup and then allowed to set in the syrup for a long period of time.

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.

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 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.

A Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.

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.

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

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

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 sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.