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

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.

One of the oldest varieties of mint and the most important for industrial use as a flavoring or to create a scented aroma.

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.

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A type of candy originally made in England where it is referred to as English Toffee.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 sweet alcoholic beverage, made as a blend of ingredients that have been enfused with the flavor of fruits, spices, herbs, creams, or various types of nuts to create the final result.