Candies

Candies are confectionery products that derive their sweetness from sugar or sugar substitutes and are prepared in a variety of textures and flavors. They include hard candies, caramels, nougats, gummies, chews, chocolates, and fondants.

Historically, sugar confections appear in many ancient cultures, but modern candy making expanded with refined sugar and corn syrup, developing in Europe and North America from the 18th century onward and advancing with mass production in the 19th and 20th centuries. Industrial techniques enabled consistent textures and flavors at scale.

Production centers on boiling sugar syrups to precise temperatures to set textures. Hard candies are formed from highly concentrated syrups that crystallize into glassy solids, while soft candies rely on moisture, fats, or emulsifiers to remain pliable. Gummies use gelling agents such as gelatin or pectin to create a chewy gel, and chocolates are produced by grinding cacao beans into liquor, adding sugar and fats, and tempering the mixture for gloss and snap.

Nutrition and regulation: candies are energy-dense due to high sugar content and may include dairy, nuts, gluten, or other allergens. Labeling and allergen information are required in many jurisdictions, and some regions regulate colorings and flavor additives.

Storage and safety: candies should be kept in a cool, dry place to prevent melting or sugar bloom and to maintain quality.

Cultural role: candies are common gifts and treats at holidays and celebrations, with varieties such as peppermint drops, caramels, jelly beans, licorice, and chocolate bars.