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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.

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.

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

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 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.

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.

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

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.