I WANT CANDY

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Across
  1. 2. This candy stage is perfect for making creamy caramel candies.
  2. 3. Thread-stage sugar can be used for making sugar _______, fruit liqueurs, and jellies.
  3. 6. At the hard-ball stage, you can prepare marshmallows, _______, nougat, rock candy, and gummy candy.
  4. 8. The candy hard-crack stage takes shape around 300 ______ Fahrenheit
Down
  1. 1. You’ll see the soft-crack candy stage begin with the appearance of small ________ rising to the surface of the sugar.
  2. 4. In the candy hard-ball stage, heated sugar creates rope-like strands when dripped into water. Once in the water, the sugar will form a solid small ball that is ________ and can be squeezed or pulled.
  3. 5. At this stage, the sugar will separate into brittle threads that bend slightly before breaking when handled.
  4. 7. soft-ball candy popular around the holidays