page_title: Confectionery
section_title: Examples
hierarchical_section_title: Confectionery / Sugar confectionery / Examples
caption_attribution_description: The Atkinson Peco Peanut Brittle Bar. A peanut brittle that also contains coconut. Sold in America.
context_page_description: Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, though, confectionery is divided into two broad and somewhat overlapping categories, bakers' confections and sugar confections.
  Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods.
  Sugar confectionery includes candies, candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. The words candy, sweets, and lollies are common words for the most common varieties of sugar confectionery.
  The confectionery industry also includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times and continued to be eaten through the Middle Ages into the modern era.
context_section_description: Sugar confectionery items include candies, lollipops, candy bars, chocolate, cotton candy, and other sweet items of snack food.  Some of the categories and types of sugar confectionery include the following:
  Chocolates:  Bite-sized confectioneries generally made with chocolate, considered different from a candy bar made of chocolate.
  Divinity: A nougat-like confectionery based on egg whites with chopped nuts.
  Dodol: A toffee-like delicacy popular in Indonesia, Malaysia, and the Philippines
  Dragée: Sugar-coated almonds and other types of sugar panned candies.
  Fudge: 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: Based on sugars cooked to the hard-crack stage. Examples include lollipops, jawbreakers (or gobstoppers), lemon drops, peppermint drops and disks, candy canes, rock candy, etc. Also included are types often mixed with nuts such as brittle, which is similar to chikkis.
  Ice cream: Frozen, flavored cream, often containing small pieces of chocolate, fruits and/or nuts.
  Jelly candies: Including those based on sugar and starch, pectin, gum, or gelatin such as Turkish delight (lokum), jelly beans, gumdrops, jujubes, gummies, etc.
  Liquorice: Containing extract of the liquorice root, this candy is chewier and more resilient than gums or gelatin candies. For example, Liquorice allsorts. It has a similar taste to star anise.
  Marshmallow: For example, circus peanuts.
  Marzipan: An almond-based confection, doughy in consistency.
  Mithai: A generic term for confectionery in the Indian subcontinent, typically made from dairy products and/or some form of flour. Sugar or molasses are used as sweeteners.
  Persipan: similar to marzipan, but made with peaches or apricots instead of almonds.
  Pastillage: 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, 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: 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.
caption: Brittles are a combination of nuts and caramelized sugar.
exif: {"Image ImageDescription": "SONY DSC", "Image Make": "SONY", "Image Model": "DSLR-A700", "Image Orientation": "Horizontal (normal)", "Image XResolution": "240", "Image YResolution": "240", "Image ResolutionUnit": "Pixels/Inch", "Image Software": "Adobe Photoshop CS5 Windows", "Image DateTime": "2012:04:02 07:01:33", "Image ExifOffset": "224", "Thumbnail Compression": "JPEG (old-style)", "Thumbnail XResolution": "72", "Thumbnail YResolution": "72", "Thumbnail ResolutionUnit": "Pixels/Inch", "Thumbnail JPEGInterchangeFormat": "866", "Thumbnail JPEGInterchangeFormatLength": "7956", "EXIF ExposureTime": "1/250", "EXIF FNumber": "16", "EXIF ExposureProgram": "Manual", "EXIF ISOSpeedRatings": "100", "EXIF ExifVersion": "0221", "EXIF DateTimeOriginal": "2011:11:16 14:42:43", "EXIF DateTimeDigitized": "2011:11:16 14:42:43", "EXIF ShutterSpeedValue": "995723/125000", "EXIF ApertureValue": "8", "EXIF BrightnessValue": "53/25", "EXIF ExposureBiasValue": "0", "EXIF MaxApertureValue": "4", "EXIF MeteringMode": "CenterWeightedAverage", "EXIF LightSource": "Unknown", "EXIF Flash": "Flash did not fire, compulsory flash mode", "EXIF FocalLength": "210", "EXIF ColorSpace": "Uncalibrated", "EXIF ExifImageWidth": "2840", "EXIF ExifImageLength": "1820", "EXIF FileSource": "Digital Camera", "EXIF SceneType": "Directly Photographed", "EXIF CustomRendered": "Normal", "EXIF ExposureMode": "Manual Exposure", "EXIF WhiteBalance": "Manual", "EXIF DigitalZoomRatio": "0", "EXIF FocalLengthIn35mmFilm": "315", "EXIF SceneCaptureType": "Standard", "EXIF Contrast": "Normal", "EXIF Saturation": "Hard", "EXIF Sharpness": "Normal", "EXIF LensSpecification": "[70, 210, 4, 4]", "EXIF LensModel": "70-210mm F4"}