Sugar confectioneryedit

Sugar confections include sweet, sugar-based foods, which are usually eaten as snack food This includes sugar candies, chocolates, candied fruits and nuts, chewing gum, and sometimes ice cream

The United Nations' International Standard Industrial Classification of All Economic Activities ISIC scheme revision 4 classifies both chocolate and sugar confectionery as ISIC 1073, which includes the manufacture of chocolate and chocolate confectionery; sugar confectionery proper caramels, cachous, nougats, fondant, white chocolate, chewing gum, preserving fruit, nuts, fruit peels, and making confectionery lozenges and pastilles11 In the European Union, the Statistical Classification of Economic Activities in the European Community NACE scheme revision 2 matches the UN classification, under code number 1082 In the United States, the North American Industry Classification System NAICS 2012 splits sugar confectionery across three categories: National industry code 311340 for all non-chocolate confectionery manufacturing, 311351 for chocolate and confectionery manufacturing from cacao beans, and national industry 311352 for confectionery manufacturing from purchased chocolate12 Ice cream and sorbet are classified with dairy products under ISIC 1050, NACE 1052, and NAICS 31152013

Different dialects of English use regional terms for sugar confections:

In Britain, Ireland, and some Commonwealth countries, sweets or, more colloquially, sweeties particularly used by children, the Scottish Gaelic word suiteis is a derivative In Australia and New Zealand, lollies Chewy and Chuddy are Australian slang for chewing gum14 In North America, candy, although this term generally refers to a specific range of confectionery and does not include some items of sugar confectionery eg ice cream Sweet is occasionally used, as well as treat

Examplesedit

Further information: List of candies Rock candy is simply sugar with coloring or flavor added Peeps are one of many types of marshmallow-type candies Brittles are a combination of nuts and caramelized sugar Chocolate is a common and popular confectionery and can be used in a wide variety of ways

Sugar confectionery items include sweets, lollipops, candy bars, chocolate, cotton candy, and other sweet items of snack food Some of the categories and types of sugar confectionery include the following:9

Caramels: Derived from a mixture of sucrose, glucose syrup, and milk products The mixture does not crystallize, thus remains tacky Chocolates: Bite-sized confectioneries generally made with chocolate Divinity: A nougat-like confectionery based on egg whites with chopped nuts Dodol: A toffee-like delicacy popular in Indonesia, Malaysia, and the Philippines Dragee: Sugar-coated almonds and other types of sugar panned candy Fondant: Prepared from a warm mixture of glucose syrup and sucrose, which is partially crystallized The fineness of the crystallites results in a creamy texture Fudge: Made by boiling milk and sugar to the soft-ball stage In the US, it tends to be chocolate-flavored Halvah: Confectionery based on tahini, a paste made from ground sesame seeds Hard candy: Based on sugars cooked to the hard-crack stage Examples include suckers known as boiled sweets in British English, lollipops, jawbreakers or gobstoppers, lemon drops, peppermint drops and disks, candy canes, rock candy, etc Also included are types often mixed with nuts such as brittle Others contain flavorings including coffee such as Kopiko Ice cream: Frozen, flavoured cream, often containing small pieces of chocolate, fruits and/or nuts Jelly candies: Including those based on sugar and starch, pectin, gum, or gelatin such as Turkish delight lokum, jelly beans, gumdrops, jujubes, gummies, etc15 Liquorice: Containing extract of the liquorice root Chewier and more resilient than gum/gelatin candies, but still designed for swallowing For example, Liquorice allsorts Has a similar taste to star anise Marshmallow: "Peeps" a trade name, circus peanuts, fluffy puffcitation needed, Jet-Puffed Marshmallows etc Marzipan: An almond-based confection, doughy in consistency, served in several different ways Mithai: A generic term for confectionery in India, typically made from dairy products and/or some form of flour Sugar or molasses are used as sweeteners Persipan: similar to marzipan, but made with peaches or apricots instead of almonds Tablet: A crumbly milk-based soft and hard candy, based on sugars cooked to the soft ball stage Comes in several forms, such as wafers and heart shapes Not to be confused with tableting, a method of candy production Taffy or chews: A candy that is folded many times above 120 �F 50 �C, incorporating air bubbles thus reducing its density and making it opaque Toffee: a confection made by caramelizing sugar or molasses along with butter Toffee has a glossy surface and textures ranging from soft and sticky to a hard, brittle material Its brown color and smoky taste arises from the caramelization of the sugars