1. General information only
Everything published by Candi & Clove is editorial content about confectionery: flavors, textures, ingredients, kitchen technique and the small cultural details of candy making. It is provided for general information and enjoyment, not as a specification, guarantee or professional recommendation.
2. Sugar, heat and food safety
Candy making means working with sugar syrups between roughly 230°F and 310°F (110°C to 154°C). At those temperatures syrup sticks to skin and keeps burning. Our articles describe our own bench practice, and they assume a heat-proof work surface, proper tools, adequate ventilation and careful adult attention.
Please follow the food-safety guidance of your local health authority and the instructions supplied with your equipment. Where our notes and those instructions differ, follow the instructions.
3. Allergens & ingredients
Flavor descriptions on this site are not ingredient labels. Sugar work frequently involves dairy, nuts, soy, wheat-derived glucose, and flavor compounds that may be derived from a wide range of sources. If you have an allergy or a dietary restriction, treat our prose as inspiration only and rely on a full ingredient statement from whoever made the candy you are actually holding.
4. No professional advice
Nothing on this website is medical, nutritional, dietetic, legal or financial advice. We write about flavor and craft. We do not diagnose, treat, cure or prevent anything, and we do not make health or dietary claims about candy. Confectionery is a pleasure food, and our writing treats it that way.
5. Accuracy & subjectivity
We test temperatures repeatedly and keep notes, but home and workshop conditions vary — altitude, humidity, pan material and the accuracy of your thermometer all change the result. Tasting notes are inherently personal: our panel's "bright" may read as "sharp" to you.
If you spot an error in a technique article, please tell us. Corrections are noted at the foot of the affected page.
6. About our illustrations
All imagery on this site is hand-built vector illustration made for the magazine. The lollipops, jars, kettles and botanical elements are artistic compositions, not photographs of specific batches or products, and colours may differ from any candy you encounter in person.
7. Editorial independence
We do not publish sponsored posts, paid placements or affiliate promotions on this site, and there is no advertising inventory to buy. If that ever changed, the affected page would carry a clear disclosure at the top, in the same size type as the article itself.
8. No external links
This journal deliberately links only to its own pages and to email. We do not send readers out to retailers, marketplaces or third-party reference sites, and we are not responsible for content elsewhere on the internet.
9. Your responsibility
You are responsible for how you use the information here — including decisions about equipment, heat, ingredients and allergens. To the fullest extent permitted by law, Candi & Clove Confection Atelier accepts no liability for loss arising from reliance on this editorial content. Our terms of use set out the full position.
10. Contact
Corrections, clarifications and questions go to atelier.candiandclove@gmail.com, or by post to 214 River Arts Lane, Asheville, North Carolina 28801, United States.