confectionery

Confectionery is the branch of food production that creates sweets and candies, primarily from sugar. It covers two main categories: sugar confectionery, which relies on sugar syrups, crystallization, and flavorings; and chocolate confectionery, which centers on cocoa butter, chocolate liquor, and fillings. Some products combine elements of both, and production often involves tempering, molding, coating, or enrobing to achieve texture and appearance.

Core ingredients include sugar, glucose syrup or inverted sugar, water, flavorings, and colorings. Fats such as cocoa butter or dairy are used in chocolate confectionery. Production methods vary from hard-crystal candies formed by crystallization to soft caramels and nougats, which depend on controlled heating to specific temperatures and careful cooling. Chocolate production involves tempering to stabilize cocoa butter crystals, followed by molding or coating.

Common product types range from hard candies (breath mints, fruit drops) and chewy caramels or fudges to gummies, jellies, and marshmallows. Nut-and-fruit confections, marzipan and pralines add richness, while chocolates include bars, truffles, ganaches, and coated confections. Regional specialties include regional favorites such as Turkish delight, torrone, and pralines.

Historically, confectionery has ancient roots in honey-based sweets and fruit preserves, with sugar refining developing in Asia and the Middle East before spreading to Europe. The Industrial Revolution enabled large-scale production, standardized recipes, and global distribution. Today, confectionery is diversified by flavor, texture, dietary needs, and holidays, with seasonal products tied to Christmas, Easter, Halloween, and other celebrations. Manufacturers follow food-safety standards and provide labeling for allergens, ingredients, and nutrition.