doces

Doces is a broad term used in Portuguese to refer to sweet foods, including confections, candies, and desserts. The word doce comes from Latin dulcis and historically in Portuguese denotes both an edible sweet and a dessert. In Portuguese-speaking countries the term covers a wide range, from individually wrapped candies to elaborate pastries.

Common categories include confectionery such as caramelos, chocolates, and fruit jellies; baked sweets like pastéis, queijadas, and travesseiros; and regionally distinctive specialties. In Portugal, doces conventuais are traditional confections historically prepared by monks and nuns, while in Brazil, doces tradicionais include brigadeiro, beijinho, and cajuzinho, reflecting local ingredients such as condensed milk and coconut.

History and culture: The spread of sugar cane cultivation from the Middle East to the Iberian Peninsula and the Americas contributed to the development of doces. Convent sweets emerged in medieval Portugal and Brazil and spread with colonial trade, giving many regional specialties.

Nutrition and regulation: Doces typically contain high levels of sugars and fats; consumption is advised in moderation. Regulatory frameworks in many countries require ingredient labeling and nutrition information for packaged doces.

See also: Confectionery, Desserts, Portuguese cuisine.