Confectionery is the

art Art is a diverse range of human activity, and resulting product, that involves creative or imaginative talent expressive of technical proficiency, beauty, emotional power, or conceptual ideas. There is no generally agreed definition of wha ...

of making confections, which are food items that are rich in sugar and

carbohydrate In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...

s. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French ''

patissier A pastry chef or pâtissier (; the French female version of the word is pâtissière ), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels ...

'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar

baked goods Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred ...

. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum,

pastillage Sugar sculpture is the art of producing artistic centerpieces entirely composed of sugar and sugar derivatives. These were very popular at grand feasts from the Renaissance until at least the 18th century, and sometimes made by famous artists. ...

, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words ''

candy Candy, also called sweets (British English) or lollies (Australian English Australian English (AusE, AusEng, AuE, AuEng, en-AU) is the set of varieties of the English language native to Australia. It is the country's common language an ...

'' (Canada & US), ''sweets'' (UK, Ireland, and others), and ''lollies'' (Australia and New Zealand) are common words for some of the most popular varieties of sugar confectionery. The confectionery industry also includes specialized training schools and extensive historical records."The Art of Confectionery"
Historic Food. Traditional confectionery goes back to ancient times and continued to be eaten through the

Middle Ages In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire a ...

and into the modern era.

History

Before sugar was readily available in the ancient western world, confectionery was based on

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

. Honey was used in Ancient China,

Ancient India According to consensus in modern genetics, anatomically modern humans first arrived on the Indian subcontinent from Africa between 73,000 and 55,000 years ago. Quote: "Y-Chromosome and Mt-DNA data support the colonization of South Asia by m ...

, Ancient Egypt,

Ancient Greece Ancient Greece ( el, Ἑλλάς, Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity ( AD 600), that comprised a loose collection of cult ...

and

Ancient Rome In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 B ...

to coat fruits and flowers to preserve them or to create sweetmeats. Between the 6th and 4th centuries BC, the

Persians The Persians are an Iranian ethnic group who comprise over half of the population of Iran. They share a common cultural system and are native speakers of the Persian language as well as of the languages that are closely related to Persian. ...

, followed by the

Greeks The Greeks or Hellenes (; el, Έλληνες, ''Éllines'' ) are an ethnic group and nation indigenous to the Eastern Mediterranean and the Black Sea regions, namely Greece, Cyprus, Albania, Italy, Turkey, Egypt, and, to a lesser extent, oth ...

, made contact with the Indian subcontinent and its "reeds that produce honey without bees". They adopted and then spread sugar and

sugarcane Sugarcane or sugar cane is a species of (often hybrid) tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with ...

agriculture. Sugarcane is indigenous to tropical

Indian subcontinent The Indian subcontinent is a list of the physiographic regions of the world, physiographical region in United Nations geoscheme for Asia#Southern Asia, Southern Asia. It is situated on the Indian Plate, projecting southwards into the Indian O ...

and

Southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is the geographical United Nations geoscheme for Asia#South-eastern Asia, south-eastern region of Asia, consistin ...

. In the early history of sugar usage in Europe, it was initially the apothecary who had the most important role in the production of sugar-based preparations. Medieval European physicians learned the medicinal uses of the material from the Arabs and Byzantine Greeks. One Middle Eastern remedy for rheums and fevers were little, twisted sticks of pulled sugar called in Arabic ''al fänäd'' or ''al pänäd''. These became known in England as alphenics, or more commonly as penidia, penids, pennet or pan sugar. They were the precursors of

barley sugar Barley sugar (or barley sugar candy) is a traditional variety of boiled sweet (hard candy), often yellow or orange in colour, which is usually made with an extract of barley Barley (''Hordeum vulgare''), a member of the grass family, is a ma ...

and modern

cough drops A throat lozenge (also known as a cough drop, sore throat sweet, troche, cachou, pastille or cough sweet) is a small, typically medicated tablet intended to be dissolved slowly in the mouth to temporarily stop coughs, lubricate, and soothe irri ...

. In 1390, the Earl of Derby paid "two shillings for two pounds of penydes." La-Pone-Jordan-Almonds

As the non-medicinal applications of sugar developed, the comfitmaker, or confectioner gradually came into being as a separate trade. In the late medieval period the words confyt, comfect or cumfitt were generic terms for all kinds of sweetmeats made from fruits, roots, or flowers preserved with sugar. By the 16th century, a cumfit was more specifically a seed, nut or small piece of spice enclosed in a round or ovoid mass of sugar. The production of

comfits Comfits are confectionery consisting of dried fruits, nuts, seeds or spices coated with sugar candy, often through sugar panning. Almond comfits (also known as "sugared almonds" or " Jordan almonds") in a muslin bag or other decorative contai ...

was a core skill of the early confectioner, who was known more commonly in 16th and 17th century England as a comfitmaker. Reflecting their original medicinal purpose, however, comfits were also produced by apothecaries and directions on how to make them appear in dispensatories as well as cookery texts. An early medieval Latin name for an apothecary was ''confectionarius'', and it was in this sort of sugar work that the activities of the two trades overlapped and that the word "confectionery" originated. In the cuisine of the Late Ottoman Empire diverse cosmopolitan cultural influences were reflected in published recipes such as European-style molded jellies flavored with cordials. In Europe, Ottoman confections (especially "lumps of delight" (

Turkish delight Turkish delight or lokum ( ota, لوقوم) is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often f ...

) became very fashionable among European and British high society. An important study of Ottoman confectionery called ''

Conditorei des Orients A ''Konditorei'' is a business that typically offers a wide variety of pastries and typically also serves as a café, these are found in many different countries including Germany, Austria, Switzerland, France, Denmark, Sweden, the Czech Repub ...

'' was published by the royal confectioner Friedrich Unger in 1838. The first confectionery in

Manchester, England Manchester () is a city in Greater Manchester, England. It had a population of 552,000 in 2021. It is bordered by the Cheshire Plain to the south, the Pennines to the north and east, and the neighbouring city of Salford to the west. The t ...

was opened by

Elizabeth Raffald Elizabeth Raffald (; 1733 – 19 April 1781) was an English author, innovator and entrepreneur. Born and raised in Doncaster, Yorkshire, Raffald went into domestic service for fifteen years, ending as the housekeeper to the Warburton baron ...

who had worked six years in

domestic service A domestic worker or domestic servant is a person who works within the scope of a residence. The term "domestic service" applies to the equivalent occupational category. In traditional English contexts, such a person was said to be "in service ...

as a housekeeper.

Sweetening agents

Confections are defined by the presence of sweeteners. These are usually sugars, but it is possible to buy sugar-free candies, such as sugar-free peppermints. The most common sweetener for home cooking is

table sugar White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. Description The refining process completely removes ...

, which is chemically a

disaccharide A disaccharide (also called a double sugar or ''biose'') is the sugar formed when two monosaccharides are joined by glycosidic linkage. Like monosaccharides, disaccharides are simple sugars soluble in water. Three common examples are sucrose, la ...

containing both

glucose Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, u ...

and fructose. Hydrolysis of sucrose gives a mixture called

invert sugar Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic sa ...

, which is sweeter and is also a common commercial ingredient. Finally, confections, especially commercial ones, are sweetened by a variety of syrups obtained by

hydrolysis Hydrolysis (; ) is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution, elimination, and solvation reactions in which water is the nucleophile. Biological hydrolys ...

of starch. These sweeteners include all types of corn syrup.Terry Richardson, Geert Andersen, "Confectionery" in Ullmann's Encyclopedia of Industrial Chemistry 2005 Wiley-VCH, Weinheim.

Bakers' confectionery

Bakers' confectionery includes sweet baked goods, especially those that are served for the dessert course. Bakers' confections are sweet foods that feature

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

as a main ingredient and are

baked Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferre ...

. Major categories include cakes, sweet

pastries Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ...

, doughnuts,

scone A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component ...

s, and

cookie A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, n ...

s. In the Middle East and Asia, flour-based confections predominate. The definition of which foods are "confectionery" vs "bread" can vary based on cultures and laws. In Ireland, the definition of "bread" as a "staple food" for tax purposes requires that the sugar or fat content be no more than 2% of the weight of the flour, so some products sold as bread in the US would be treated as confectionery there.

Types

Cakes have a somewhat bread-like texture, and many earlier cakes, such as the centuries-old stollen (fruit cake), or the even older

king cake A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child, is hidden insid ...

, were rich yeast breads. The variety of styles and presentations extends from simple to elaborate. Major categories include

butter cake A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered one of the quintessent ...

torte A torte (from German language, German ''Torte'' ( (in turn from Latin language, Latin via Italian language, Italian ''torta'')) is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruit. O ...

s, and foam cakes. Confusingly, some confections that have the word ''cake'' in their names, such as cheesecake, are not technically cakes, while others, such as Boston cream pie are cakes despite seeming to be named something else. File:Wesh cakes.jpg,

Welsh cake Welsh cakes ( cy, picau ar y maen, pice bach, cacennau cri or '), also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer stan ...

s are cooked on a griddle. File:Korean rice cake-Mujigae tteok-01.jpg, Korean rainbow rice cake is for celebrations. File:Wikipedia Birthday Cake 16.1.jpg, Birthday cakes may be elaborately decorated. File:Pruegeltorte.JPG, European

spit cake A spit cake is a European-styled cake made with layers of dough or batter deposited, one at a time, onto a tapered cylindrical rotating spit. The dough is baked by an open fire or a special oven, rotisserie-style. Generally, spit cakes are as ...

s are baked around a metal cylinder.

Pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" sugges ...

is a large and diverse category of baked goods, united by the flour-based doughs used as the base for the product. These doughs are not always sweet, and the sweetness may come from the sugar, fruit, chocolate, cream, or other fillings that are added to the finished confection. Pastries can be elaborately decorated, or they can be plain dough. File:Choux pastry buns, 2009.jpg,

Choux pastry Choux pastry, or (), is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). Instead of a raising agent, choux pastry employs ...

File:Besamelas-(La Rosita).jpg, Empty shells made with

puff pastry Puff pastry, also known as ', is a flaky light pastry made from a laminated dough composed of dough (') and butter or other solid fat ('). The butter is put inside the dough (or vice versa), making a ' that is repeatedly folded and rolled out befo ...

can be filled with fruit or cream. File:Pumpkin-Pie-Slice.jpg,

Pie A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts ( pecan pie), brown sugar ( sugar pie), swe ...

is made from a

pie crust Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicke ...

and a sweet filling. File:Baklava - Turkish special, 80-ply.JPEG, Baklava is made with

phyllo Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is t ...

pastry. File:Moon cake in mid autumn festival.jpg,

Mooncake A mooncake () is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is about lunar appreciation and Moon watching, and mooncakes are regarded as a delicacy. Mooncakes are offered between ...

pastries are made to celebrate the Mid-Autumn Festival in East Asia. Doughnuts may be fried or baked. File:Glazed-Donut.jpg, Glazed raised doughnut File:Oliebollen bakken (4233801075) (2).jpg,

Oliebollen An (, plural , fy, Oaljebol or Oaljekoek) is a traditional Belgian and Dutch beignet. They are called (literally: ''oil balls'') or (literally: '' lard balls'') in the Netherlands, (literally: '' lard balls'') in Flanders and (loosely: ' ...

and similar doughnuts are fried in hot fat. File:Christmas doughnut display (15459326042).jpg, Decorated doughnuts File:Apple beignets (5492114879).jpg, Apple fritter with powdered sugar

Scone A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component ...

s and related sweet

quick bread Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consumin ...

s, such as

bannock Bannock may mean: * Bannock (food), a kind of bread, cooked on a stone or griddle * Bannock (Indigenous American), various types of bread, usually prepared by pan-frying * Bannock people, a Native American people of what is now southeastern Oregon ...

, are similar to baking powder biscuits and, in sweeter, less traditional interpretations, can seem like a

cupcake A cupcake (also British English: fairy cake; Hiberno-English: bun) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations such as frui ...

. File:Scones Jam Cream.jpg, Scones with jam File:2scones.jpg, Cranberry scones with icing File:Golden-Krust-Rock-Cake.jpg, A sweet

rock cake A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. They were promoted by the British Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an impo ...

Sugar confectionery

Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food. This includes

sugar candies Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, caramels, jellies, and nougats. In British English, this broad category of sugar candies is called ''sweets'', and the ...

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

candied fruit Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of ...

s and nuts,

chewing gum Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/ plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. Its t ...

, and sometimes

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...

. In some cases,

confections are treated as a separate category, as are sugar-free versions of sugar confections. Different dialects of English use regional terms for sugar confections: *In

Britain Britain most often refers to: * The United Kingdom, a sovereign state in Europe comprising the island of Great Britain, the north-eastern part of the island of Ireland and many smaller islands * Great Britain, the largest island in the United King ...

Ireland Ireland ( ; ga, Éire ; Ulster Scots dialect, Ulster-Scots: ) is an island in the Atlantic Ocean, North Atlantic Ocean, in Northwestern Europe, north-western Europe. It is separated from Great Britain to its east by the North Channel (Grea ...

, and some

Commonwealth countries The Commonwealth of Nations is a voluntary association of 56 sovereign states. Most of them were British colonies or dependencies of those colonies. No one government in the Commonwealth exercises power over the others, as is the case in a p ...

, ''sweets'' (the

Scottish Gaelic Scottish Gaelic ( gd, Gàidhlig ), also known as Scots Gaelic and Gaelic, is a Goidelic language (in the Celtic branch of the Indo-European language family) native to the Gaels of Scotland. As a Goidelic language, Scottish Gaelic, as well as ...

word ''suiteis'' is a derivative). ''Candy'' is used specifically for

rock candy Rock candy or sugar candy, also called rock sugar, or crystal sugar, is a type of confection composed of relatively large sugar crystals. This candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a su ...

and occasionally for (brittle) boiled sweets. ''Lollies'' are boiled sweets fixed on sticks. *In

Australia Australia, officially the Commonwealth of Australia, is a Sovereign state, sovereign country comprising the mainland of the Australia (continent), Australian continent, the island of Tasmania, and numerous List of islands of Australia, sma ...

and

New Zealand New Zealand ( mi, Aotearoa ) is an island country in the southwestern Pacific Ocean. It consists of two main landmasses—the North Island () and the South Island ()—and over 700 smaller islands. It is the sixth-largest island count ...

, ''lollies''. ''Chewy'' and ''Chuddy'' are Australian slang for chewing gum. *In

North America North America is a continent in the Northern Hemisphere and almost entirely within the Western Hemisphere. It is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South America and the Car ...

, ''

'', although this term generally refers to a specific range of confectionery and does not include some items of sugar confectionery (e.g. ice cream). ''Sweet'' is occasionally used, as well as ''treat''. In the US, a chocolate-coated candy bar (e.g.

Snickers Snickers is a chocolate bar made by the American company Mars, Incorporated, consisting of nougat topped with caramel and peanuts that is encased in milk chocolate. The annual global sales of Snickers was over $3 billion . In the United ...

) would be called a ''candy bar'', in Britain more likely a ''chocolate bar'' than unspecifically a ''sweet''.

Classification

The United Nations' International Standard Industrial Classification of All Economic Activities (ISIC) scheme (revision 4) classifies both chocolate and sugar confectionery as ISIC 1073, which includes the manufacture of chocolate and chocolate confectionery; sugar confectionery proper (caramels, cachous, nougats, fondant,

white chocolate White chocolate is a confectionery typically made of sugar, milk, and cocoa butter. It is pale ivory colored, and lacks many of the compounds found in milk and dark chocolates. It is solid at room temperature because the melting point of cocoa ...

), chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and pastilles. In the European Union, the

Statistical Classification of Economic Activities in the European Community The Statistical Classification of Economic Activities in the European Community, commonly referred to as NACE (for the French term ''"nomenclature statistique des activités économiques dans la Communauté européenne"''), is the industry standard ...

(NACE) scheme (revision 2) matches the UN classification, under code number 10.82. In the United States, the

North American Industry Classification System The North American Industry Classification System or NAICS () is a classification of business establishments by type of economic activity (process of production). It is used by government and business in Canada, Mexico, and the United States of A ...

(NAICS 2012) splits sugar confectionery across three categories: National industry code 311340 for all non-chocolate confectionery manufacturing, 311351 for chocolate and confectionery manufacturing from cacao beans, and national industry 311352 for confectionery manufacturing from purchased chocolate.

Ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...

and

sorbet Sorbet (), also called "water ice", is a frozen dessert made using ice combined with fruit juice, fruit purée, wine, liqueur, honey, etc. Generally sorbets do not contain dairy ingredients, while sherbets do. Etymology The word "sorbet" en ...

are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS 311520.

Examples

Sugar confectionery items include candies,

lollipop A lollipop is a type of sugar candy usually consisting of hard candy mounted on a stick and intended for sucking or licking. Different informal terms are used in different places, including lolly, sucker, sticky-pop, etc. Lollipops are ava ...

candy bar A candy bar is a type of candy that is in the shape of a bar. The most common type of candy bar is the chocolate bar, including both bars made of solid chocolate and combination candy bars, which are candy bars that combine chocolate with othe ...

cotton candy Cotton candy, also known as fairy floss and candy floss, is a spun sugar confection that resembles cotton. It usually contains small amounts of flavoring or food coloring. It is made by heating and liquefying sugar, and spinning it centrifu ...

, and other sweet items of snack food. Some of the categories and types of sugar confectionery include the following: *

Chocolates Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civil ...

: Bite-sized confectioneries generally made with

, considered different from a candy bar made of chocolate. *

Divinity Divinity or the divine are things that are either related to, devoted to, or proceeding from a deity.divine< ...

: A

nougat Nougat ( , ; ; az, nuqa; fa, نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. ...

-like confectionery based on

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

whites with chopped

nut Nut often refers to: * Nut (fruit), fruit composed of a hard shell and a seed, or a collective noun for dry and edible fruits or seeds * Nut (hardware), fastener used with a bolt Nut or Nuts may also refer to: Arts, entertainment, and media Co ...

s. *

Dodol ''Dodol'' is a sweet toffee-like sugar palm-based confection commonly found in Southeast Asia and the Indian subcontinent. Originating from the culinary traditions of Indonesia, it is also popular in Malaysia, Singapore, Brunei, the Philipp ...

: A

toffee Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of . While being prepared, toffee ...

-like delicacy popular in Indonesia, Malaysia, and the Philippines *

Dragée A dragée ( ; ), also known as confetto (; ), malbas, Jordan almond, or sugared almond in the U.K, is a bite-sized form of confectionery with a hard outer shell. It is often used for another purpose (e.g. decorative, symbolic, medicinal, etc.) i ...

: Sugar-coated almonds and other types of sugar panned candies. *

Fudge Fudge is a type of confection that is made by mixing sugar, butter and milk, heating it to the soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In texture, this crystalline can ...

: Made by boiling milk and sugar to the soft-ball stage. In the US, it tends to be chocolate-flavored. * Halvah: Confectionery based on tahini, a paste made from ground sesame seeds. *

Hard candy A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieti ...

: Based on sugars cooked to the hard-crack stage. Examples include

s, jawbreakers (or

gobstopper Gobstoppers, also known as jawbreakers in the United States, are a type of hard candy. They are usually round, and usually range from across; though gobstoppers can be up to in diameter. The term ''gobstopper'' derives from "gob", which is sl ...

s), lemon drops, peppermint drops and disks,

candy cane A candy cane is a cane-shaped stick candy often associated with Christmastide, as well as Saint Nicholas Day. It is traditionally white with red stripes and flavored with peppermint, but they also come in a variety of other flavors and colors. ...

, etc. Also included are types often mixed with nuts such as

brittle A material is brittle if, when subjected to stress, it fractures with little elastic deformation and without significant plastic deformation. Brittle materials absorb relatively little energy prior to fracture, even those of high strength. Br ...

, which is similar to chikkis. *

: Frozen, flavored cream, often containing small pieces of chocolate,

fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...

s and/or

s. *Jelly candies: Including those based on sugar and starch, pectin, gum, or gelatin such as Turkish delight (lokum),

jelly bean Jelly beans are small bean shaped sugar candies with soft candy shells and thick gel interiors (see gelatin and jelly). The confection is primarily made of sugar and sold in a wide variety of colors and flavors. History It has been clai ...

gumdrop Gumdrops are a type of gummy candy. They are brightly colored pectin-based pieces, shaped like a narrow dome (sometimes with a flattened top), often coated in granulated sugar and having fruit and spice flavors; the latter are also known as spic ...

jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

gummies Gummies, gummi candies, gummy candies, or jelly sweets are a broad category of gelatin-based chewable sweets. Gummi bears, Sour Patch Kids, and Jelly Babies are widely popular and are a well-known part of the sweets industry. Gummies are availab ...

, etc. * Liquorice: Containing extract of the

liquorice root Liquorice (British English) or licorice (American English) ( ; also ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted. The liqu ...

, this candy is chewier and more resilient than gums or gelatin candies. For example,

Liquorice allsorts Liquorice allsorts are assorted liquorice confectionery sold as a mixture. Made of liquorice, sugar, coconut, aniseed jelly, fruit flavourings, and gelatine, they were first produced in Sheffield, England, by Geo. Bassett & Co Ltd. Allsorts ...

. It has a similar taste to

star anise ''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembl ...

. *

Marshmallow Marshmallow (, ) is a type of confectionery that is typically made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or normally molded into shapes and coated with corn starch. The sugar c ...

: For example,

circus peanut Circus peanuts are American peanut-shaped marshmallow candy. They date to the 19th century, when they were one of a large variety of unwrapped "penny candy" sold in such retail outlets as five-and-dime stores. As of the 2010s, the most famili ...

s. * Marzipan: An almond-based confection, doughy in consistency. * Mithai: A generic term for confectionery in the

, typically made from dairy products and/or some form of flour. Sugar or molasses are used as sweeteners. *

Persipan Persipan (from ''Persicus'' (peach) and ''marzipan''; also known as Parzipan) is a material used in confectionery. It is similar to marzipan but, instead of almonds, is made with apricot or peach kernels. Persipan consists of 40% ground kernels ...

: similar to marzipan, but made with peaches or apricots instead of almonds. *

Pastillage Sugar sculpture is the art of producing artistic centerpieces entirely composed of sugar and sugar derivatives. These were very popular at grand feasts from the Renaissance until at least the 18th century, and sometimes made by famous artists. ...

: A thick sugar paste made with gelatin, water, and confectioner's sugar, similar to gum paste, which is moulded into shapes, which then harden. * Tablet: A crumbly milk-based soft and hard candy, based on sugars cooked to the soft ball stage. Comes in several forms, such as wafers and heart shapes. Not to be confused with

tableting Tableting is a method of pressing medicine or candy into tablets. Confectionery manufacture shares many similarities with pharmaceutical production. A powder or granule mixture is prepared, a dye mold is filled, and then the mixture is compr ...

, a method of candy production. * Taffy (British: ''chews''): A sugar confection that is folded many times above 120 °F (50 °C), incorporating air bubbles thus reducing its density and making it opaque. *

Toffee Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour. The mixture is heated until its temperature reaches the hard crack stage of . While being prepared, toffee ...

: A confection made by caramelizing sugar or molasses along with butter. Toffee has a glossy surface and textures ranging from soft and sticky to a hard, brittle material. Its brown color and smoky taste arise from the caramelization of the sugars.

Storage and shelf life

Shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a ...

is largely determined by the amount of water present in the candy and the storage conditions. High-sugar candies, such as boiled candies, can have a shelf life of many years if kept covered in a dry environment. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture, and flavor, rather than the growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions. Candies spoil more quickly if they have different amounts of water in different parts of the candy (for example, a candy that combines marshmallow and nougat), or if they are stored in high-moisture environments. This process is due to the effects of

water activity Water activity (''aw'') is the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as pure water at the same tempe ...

, which results in the transfer of unwanted water from a high-moisture environment into a low-moisture candy, rendering it rubbery, or the loss of desirable water from a high-moisture candy into a dry environment, rendering the candy dry and brittle. Another factor, affecting only non-crystalline amorphous candies, is the glass transition process. This can cause amorphous candies to lose their intended texture.

Cultural roles

Both bakers' and sugar confections are used to offer

hospitality Hospitality is the relationship between a guest and a host, wherein the host receives the guest with some amount of goodwill, including the reception and entertainment of guests, visitors, or strangers. Louis, chevalier de Jaucourt describes ...

to guests. Confections are used to mark celebrations or events, such as a

wedding cake A wedding cake is the traditional cake served at wedding receptions following dinner. In some parts of England, the wedding cake is served at a wedding breakfast; the 'wedding breakfast' does not mean the meal will be held in the morning, but ...

birthday cake A birthday cake is a cake eaten as part of a birthday celebration. Birthday cakes are often layer cakes with frosting served with small lit candles on top representing the celebrant's age. Variations include cupcakes, cake pops, pastries, an ...

Halloween Halloween or Hallowe'en (less commonly known as Allhalloween, All Hallows' Eve, or All Saints' Eve) is a celebration observed in many countries on 31 October, the eve of the Western Christian feast of All Saints' Day. It begins the observanc ...

. The chocolate company Cadbury (under the guidance of

Richard Cadbury Richard Barrow Cadbury (29 August 1835 – 22 March 1899) was an English entrepreneur, chocolate-maker and philanthropist. He was the second son of the Quaker John Cadbury, founder of Cadbury's cocoa and chocolate company. Together with his ...

) was the first to commercialize the connection between romance and confectionery, producing a heart-shaped box of chocolates for

Valentine's Day Valentine's Day, also called Saint Valentine's Day or the Feast of Saint Valentine, is celebrated annually on February 14. It originated as a Christian feast day honoring one or two early Christian martyrs named Saint Valentine and, thr ...

in 1868.

Tourists Tourism is travel for pleasure or business; also the theory and practice of touring, the business of attracting, accommodating, and entertaining tourists, and the business of operating tours. The World Tourism Organization defines tourism mo ...

commonly eat confections as part of their travels. The indulgence in rich, sugary foods is seen as a special treat, and choosing local specialties is popular. For example, visitors to Vienna eat

Sachertorte Sachertorte (, , ) is a chocolate cake, or torte of Austrian origin, invented by Franz Sacher, supposedly in 1832 for Prince Metternich in Vienna.Michael Krondl, ''Sweet Invention: A History of Dessert'', , 2011, p. 290: "my best guess i ...

and visitors to seaside resorts in the UK eat Blackpool rock candy. Transportable confections like

fudges Fudge is a type of confection that is made by mixing sugar, butter and milk, heating it to the Candy making#Sugar stages, soft-ball stage at , and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. In Food ...

and tablet may be purchased as

souvenirs A souvenir (), memento, keepsake, or token of remembrance is an object a person acquires for the memories the owner associates with it. A souvenir can be any object that can be collected or purchased and transported home by the traveler as a ...

Nutrition

Generally, confections are low in

micronutrients Micronutrients are essential dietary elements required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. Micronutrient requirements differ between organisms; for example, huma ...

and

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...

but high in calories. They may be fat-free foods, although some confections, especially fried doughs and chocolate, are high-fat foods. Many confections are considered

empty calories In human nutrition, empty calories are those calories found in beverages (including alcoholic) and foods composed primarily or solely of sugars and/or certain fats and oils such as cholesterol, saturated or trans fats, that provide little to no us ...

and

ultra-processed food Ultra-processed foods, also referred to as ultra-processed food products (UPP), are food and drink products that have undergone specified types of food processing, usually by transnational and other very large ' Big food' corporations. These f ...

. Specially formulated chocolate has been manufactured in the past for military use as a high-density

food energy Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscle, muscular activity. Most animals derive most of their energy from aerobic respiration, namely combining the ...

source. Many sugar confections, especially caramel-coated popcorn and the different kinds of

sugar candy Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, caramels, jellies, and nougats. In British English, this broad category of sugar candies is called ''sweets'', and the n ...

, are defined in US law as foods of

minimal nutritional value In United States law, a food of minimal nutritional value is one that USDA has determined contain little to no nutritional value; these foods may not be sold in competition with the school lunch and breakfast programs. For example, sugar candy, soda ...

Risks

Contaminants and coloring agents in confectionery can be particularly harmful to children. Therefore, confectionery contaminants, such as high levels of

lead Lead is a chemical element with the symbol Pb (from the Latin ) and atomic number 82. It is a heavy metal that is denser than most common materials. Lead is soft and malleable, and also has a relatively low melting point. When freshly cu ...

, have been restricted to 1 ppm in the US. There is no specific maximum in the EU. Candy colorants, particularly yellow colorants such as E102 Tartrazine, E104 Quinoline Yellow WS and E110 Sunset Yellow FCF, have many restrictions around the world. Tartrazine, for example, can cause allergic and asthmatic reactions and was once banned in Austria, Germany, and Norway. Some countries such as the UK have asked the food industry to phase out the use of these colorants, especially for products marketed to children."Ministers agree food Color ban"
BBC News, Retrieved 14 November 2012

References

External links

* * {{Authority control Candy Desserts