Confectioneries

Confectioneries are foods prepared from sugar or other sweeteners with flavorings and ingredients to create sweet textures. They include candies, chocolates, gums, and many textured products such as caramels, fudges, marzipan, nougat, fondant, brittle, and marshmallows.

Production often begins with sugar syrups; heating to specific temperatures to achieve desired textures (soft ball, hard crack). Flavorings, fruits, nuts, dairy, and emulsifiers are added. Chocolate confectionery requires tempering and molding. Some products rely on gelatin, pectin, or starch to achieve structure.

Common categories include hard candies and lollipops; chewy confections such as caramels, taffy, and gumdrops; soft and creamy items like fudges and marshmallows; brittle and nougat; and chocolate bars and pralines. Gums and jellies use gelling agents.

Confectioneries have a long history, with early sweeteners from honey and fruit syrups; sugar refining and chocolate popularization in the colonial and industrial eras enabled mass production. The modern market features global brands and regional specialties. Food-safety regulations address labeling, allergen disclosure, and ingredient limits.

Packaging and shelf life vary; confections are typically shelf-stable when produced with proper moisture control. They form a significant segment of the snack and dessert industries, with seasonal varieties tied to holidays and cultural celebrations.