Confectionary includes, Hard candy, Fondant, Taffy (toffee), Fudge, Caramels, Tablet (milk base), Liquorice, Chocolates, Jelly candy (turkish Locum), Marshmallow "peeps", Marzipan, Divinity, Pastry rich in butter, Chewing gum (Chuddy) and dragee (coated almonds and candies.
  Sugar information; Use the right pan, specifically, a heavy-duty, 4-quart stainless-steel saucier or saucepan. An enameled pan is not suitable for conducting heat evenly. Sugar burns if you don't follow the recipe to the letter, and at 300-plus degrees, if you don't follow this rule, you are courting disaster. Also, at high temperatures, a spotty heat source can mess with your results; the uneven burner will cause hot spots, which can cause a small portion of the sugar to overheat and burn, and then cause the rest to follow suit. You can buy covers for burners that distribute heat more evenly (this can be a problem with both gas and electric stoves). A reliable digital thermometer, will also ensure the sugar reaches the exact temperature.