sweets

Sweets is a general term for foods primarily composed of sugars and flavorings, typically consumed as snacks or desserts. In British English, "sweets" usually refers to confectionery such as candies and chocolates, while in American usage the term "candy" is common. The category also encompasses a wide range of desserts and baked goods that are sweetened through sugars, syrups, or natural sweetness from dairy or fruit.

Historically, sweet foods date back to ancient civilizations that used honey and fruit conserves. The introduction of refined sugar from Asian sources and the development of sugarcane plantations expanded confectionery production in the Middle Ages and the early modern period. In the 19th and 20th centuries, industrial processes enabled mass production of chocolates, caramels, and other confections, leading to global availability.

Typical ingredients include sucrose or glucose syrups, fats or dairy, flavorings, fruit, nuts, and cocoa. Confectionery is produced by methods such as sugar boiling to specific stages for hard candy, caramelizing sugar for toffee and caramel, heating chocolate and tempering it, or baking and whipping for foams and cookies. Gelatin or starches are used in gummies and some pastries.

Major categories include hard candies, caramels and toffees, nougats and marshmallows, chocolates and truffles, cookies and cakes, pastries, and frozen desserts like ice cream. Regional specialties vary widely, with local traditions shaping flavors and textures, such as fruit-flavored confections, nut brittle and cream-filled pastries.

Nutrition and health considerations focus on sugar content and energy density, with excess consumption associated with dental decay and obesity. Many countries regulate labeling and marketing of sweets, and some producers offer lower-sugar or sugar-free options. Proper storage—cool, dry conditions in sealed containers—helps preserve texture and flavor, and shelf life ranges from days to months depending on the product.