the 1948 explosion of a Brach's candy factory in Chicago, in which 17 employees died, and as recently as the three sugar silo fires at Perfetti Van Melle's candy factory in Kentucky, in 2003, 2015, and 2017. Tools and machinery A variety of tools and machines are used in making candy, ranging from simple kitchen tools like bowls and spoons to elaborate factory machinery. Because exact temperature control is critical for some candies, a common tool is the candy thermometer. Inexpensive candy thermometers measure food temperatures up to about 160 °C, and those designed for commercial candy production may run even higher. A starch mogul is used in candy factories to shape soft candies or candy centers from syrups or gels. These centers may then be sent through a chocolate enrober to coat them in chocolate. Pay Although they are often skilled workers, candy makers are not generally highly paid. A chocolatier in the US, for example, usually earns about US $21,000 per year. See also Chocolaterie Chocolate bar Chocolate making Federal Specification for Candy and Chocolate Confections List of bean-to-bar chocolate manufacturers List of candies List of cooking techniques Types of chocolate References Further reading Candy Making Basics - Evelyn Howe Fryatt Candymaking - Ruth A. Kendrick, Pauline H. Atkinson Truffles, Candies, and Confections: Techniques and Recipes for Candymaking - Carole Bloom The Art of Candy Making: Fully Explained, with 105 Recipes for the Home.... 1915. Candy Food preparation techniques