| 100% | TOFFEE | 6 | Chewy candy usually made by caramelizing sugar along with butter |
| 48% | CARAMELS | 8 | Chewy candies that might be made with butter, cream, and sugar |
| 40% | FUDGE | 5 | Candy made primarily with sugar, butter, and milk |
| 39% | TOFFEE | 6 | Firm candy made by boiling sugar and butter |
| 39% | PENUCHE | 7 | Fudge candy made with brown sugar and butter |
| 35% | BRITTLE | 7 | Hard, "fragile" candy usually made with peanuts |
| 34% | TOFFEE | 6 | A candy made from butter and caramelized sugar |
| 33% | ACIDDROP | 8 | Candy made with sour sugar |
| 32% | CARAMEL | 7 | Sweet made by heating sugar, butter, heavy cream |
| 31% | CARAMELS | 8 | Chewy sweets with butter, milk and sugar |
| 31% | CARAMEL | 7 | Chewy/liquid sweet made from butter, cream, sugar |
| 31% | TOFFEE | 6 | A confection made by boiling sugar and butter |
| 30% | FLAPJACK | 8 | Baked bar made with oats, syrup, sugar and butter |
| 30% | CARAMEL | 7 | Shade of brown made with melted sugar and butter |
| 30% | POUNDCAKE | 9 | Dessert made with equal parts sugar, eggs, butter, and flour |
| 28% | TOFFEE | 6 | A crunchy candy treat made from butter and sugar |
| 28% | FOIEGRAS | 8 | Delicacy usually made by gavage |
| 28% | CARAMEL | 7 | Sticky sweet substance made with butter and sugar |
| 26% | DRAGBUNT | 8 | Short-distanced hit attempt usually made by left-handed batters |
| 26% | SPREE | 5 | Chewy candy in bright hues, manufactured by Wonka |
| 26% | PESTO | 5 | Pasta sauce usually made with basil |
| 26% | MEATLOAF | 8 | Meaty mound usually made with beef |
| 26% | HONEYCOMB | 9 | Made by bees, tasty with chocolate |
| 25% | MERINGUE | 8 | Dessert made by whipping egg whites, sugar |
| 25% | FETA | 4 | Cheese usually made with sheep's milk |
| 25% | PESTO | 5 | It’s usually made with pine nuts |
| 25% | YOGURT | 6 | Dessert made by fermenting milk with bacteria |
| 25% | SPUN | 4 | Made sugar into cotton candy |
| 25% | DATECOOKIE | 10 | Chewy treat made with medjools |
| 25% | TOOTSIEPOP | 10 | Candy with a chewy center |