Candy, known also as sweets and confectionery, has a long history as a familiar food treat that is available in many varieties. Candy varieties are influenced by the size of the sugar crystals, aeration, sugar concentrations, colour and the types of sugar used.[1]
Simple sugar or sucrose is turned into candy by dissolving it in water, concentrating this solution through cooking and allowing the mass either to form a mutable solid or to recrystallize.[1]Maple sugar candy has been made in this way for thousands of years, with concentration taking place from both freezing and heating.[2]
Other sugars, sugar substitutes, and corn syrup are also used. Jelly candies, such as gumdrops and gummies, use stabilizers including starch, pectin or gelatin.[1] Another type of candy is cotton candy, which is made from spun sugar.
In their Thanksgiving Address, Native peoples of the Haudenosaunee Confederacy give special thanks to the Sugar Maple tree as the leader of all trees "to recognize its gift of sugar when the People need it most".[2] In traditional times, maple sugar candy reduced from sap was an important food source in the lean times of winter in North America.
The maker of a nougat candy from South Africa. Varieties include honey almond, almond cherry, and honey cashew. The candies are exported to various countries.
These finger-sized sticks of soft jelly candy are generally sold in food specialty stores in Hong Kong. A great deal of candies available in Hong Kong are imported from Europe, mainland China, United States and other regions around the world. Orange jelly candy is one of the few that have historically been manufactured locally in Hong Kong.
This has a soft, chewy texture, and is formed into cylinders approximately 3 cm long and 1 cm in diameter, similar to contemporary western nougat or taffy. Each candy is wrapped in a printed waxed paper wrapper, but within this, the sticky candies are again wrapped in a thin edible paper-like wrapping made from sticky rice.[6] Although the rice wrapping layer is meant to be eaten along with the rest of the candy, it does not figure in the list of ingredients, which is limited to corn starch, syrup, cane sugar, butter, and milk. This also comes in a variety of flavors.
This type of candy is made of maltose that people in China use as a sacrifice to the kitchen god around the twenty third day of the twelfth lunar month just before Chinese New Year.
A sweet confectionery originating from Java, Indonesia. It's made from equal parts coarsely grated coconut and sugar, often brightly colored.
Gula Gait
A sweet stick-like candy (Also known as wood candy because its color and texture resemble chunks of wood) made from palm sugar or white sugar that commonly found in East Borneo, Indonesia.
Gulali Jadul or Gulali Bentuk
A type of sugar candy usually consisting of hard candy mounted on a stick made in various shapes like trumpet, heart, flower, swan, car, etc.
A chewy ginger candy made in Indonesia which contains cane sugar, ginger (7%) and tapioca starch.
Water buffalo milk candy or Permen Susu Kerbau
A candy made from Water Buffalo milk in West Sumbawa Regency, West Nusa Tenggara Province, Indonesia. the candy is known for distinctively savory, sweet flavor, and chewy texture. These traits locals prefer buffalo milk candy to their better known cow's milk counterpart.
This fruit-flavored chewy candy was first released in 1975. It was re-released in its current shape (a stick of several individually wrapped candies) in February 1986. Hi-Chew candies are individually wrapped in logo-stamped foil or plain white wax paper (depending on the localization).
This sugar candy was introduced by the Portuguese in the 16th century, and is a small toffee sphere (5 mm in diameter) with a pimply surface, made from sugar, water, and flour, in a variety of colors. Originally there was a sesame seed in the middle, later a poppy seed, but nowadays no seed at all. The name "konpeito" comes from the Portuguese word "confeito", meaning "comfit" (a type of confectionery).
Gummi Puccho squares have a unique consistency similar to a combination of gummy bears and taffy. They often contain gummy "balls" of flavor that are more chewy than the rest of the square. There are also "fizz" balls that mimic the carbonation of their soda derivatives.
A South Korean candy product. It consists of a number of small, short straws that are filled with flavored sugar powders. Example flavors include strawberry, chocolate, banana, and grape.
Unisman and later, Annie's Sweets Manufacturing and Packaging Corporation
A chocolate product that originated in the Philippines and has endured as one of the country's most consumed children's snacks. Called Choc Nut because it is a mixture of powdered peanuts and chocolate.
This gummy has a strawberry pink top and white base, it is covered with crystallized sugar to give it more flavor. Its flavor usually is strawberry cream, although it also has a chocolate covered variant.[18]
Vanparys manufactures a type of chocolate dragée: a Belgian dark chocolate, coated with thin layers of sugar, and made in 50 colors in three finishes: matte, glossy, or pearlescent.
Chocolate covered confectionary with inner sugar shell containing small amount of liquid alcohol: Rum, Punsch, Maraschino or Cherry Brandy. Alcohol content is 2.8%.
This traditional French candy consists of a smooth, pale yellow, homogeneous paste of candied fruit (especially melons and oranges) and ground almonds topped with a thin layer of royal icing. The calisson is believed to have its origins in medievalItaly.
The chocolate truffle is thought to have been first created by N. Petruccelli in Chambéry, France in December 1895.[20] They are traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape.
The first French chewing gum, it was created in 1952. The French were introduced to chewing gum for the first time by the American troops stationed there in 1944. In 1958, the gum's main advertising focus was that of the American Dream. While Hollywood now offers a variety of different flavors, the very first flavor was spearmint.[21]
A sweet meringue-based cookie sandwich, with ganache, jam, or buttercream, between two halves. Traditionally believed to have been introduced to France by the Italian chef of queen Catherine De Medici during the Renaissance period.
A marron glacé (plural marrons glacés) is a confection, originating in southern France and northern Italy consisting of a chestnutcandied in sugar syrup and glazed. Marrons glacés are an ingredient in many desserts and are also eaten on their own.
A milk chocolate candy that was first created in 1901. The candy's packaging is unique and includes its iconic lilac-colored cow, which helps tie the candy back to its Alpine heritage.[22]
Gummies are gelatin based chewy candies that come in a variety of shapes, colors and flavors. The gummy bear originated in Germany, where it is popular under the name Gummibär (rubber bear) or Gummibärchen (little rubber bear). Hans Riegel Sr., a candy maker from Bonn, started the Haribo company in 1920.[citation needed]
Invented in 1969 by the Haribo Company, which invented the gummy bear. The Fraise Tagada is presented in the shape of an inflated strawberry covered in fine sugar, colored pink and scented. In France, the Fraise Tagada is one of the most widely sold candies (1 billion Fraises annually) and also one of the most imitated.
A chocolate bar popular in Hungary since 1968. The bar is composed of a thin outer coating of chocolate and an inner filling of túró (curd). The "Rudi" in the product name comes from the Hungarian "rúd", which translates to rod or bar (and is also a nickname for the name Rudolf). Túró Rudi can be made in different flavors and sizes.
Almonds that are sugar panned in various pastel colors.[25] In Sulmona, Italy, the technique of creating the dragée almonds was perfected by the Pelino family.[26] Jordan Almonds are thought to originate from ancient Greece, where honey-covered almonds were commonly eaten at festivities.
Introduced in 1955, it is a candy of the Polish People's Republic. It is a chocolate-covered wafer, with four layers of wafer joined by three layers of chocolate-flavored filling.
A medium-hard, sugary confection from Scotland. Tablet is usually made from sugar, condensed milk, and butter, boiled to a soft-ball stage and allowed to crystallize. It is often flavored with vanilla, and sometimes has nut pieces in it.[29]
Considered as a candy in Mexico, Saladitos are saltedplums, which can also be sweetened with sugar and anise or coated in chili and lime. They originated in China.
Ayds was an appetite-suppressant candy which enjoyed strong sales in the 1970s and early 1980s. By the mid-1980s, public awareness of the disease AIDS caused problems for the brand due to the phonetic similarity of the names. While initially sales were not affected, by 1988 the chair of Dep Corporation announced that the company was seeking a new name because sales had dropped as much as 50% due to publicity about the disease.[31] While the product's name was changed to Diet Ayds (Aydslim in Britain), it was eventually withdrawn from the market.
A soft jujube candy popular in Milwaukee, Wisconsin, United States. The candy was produced from the 1930s until 2008, discontinued, then revived in 2014.
Similar to Almond Joy, it consists of a coconut based center; however, it is enrobed with dark chocolate rather than milk chocolate and does not contain almonds.
Made of milk cookies, filled with Peruvian blancmange, some pineapple sweet and in some cases peanuts, with cookies within its layers. weights are one-half and one kilogram sizes.
Chocolate is made from the fermented, roasted and ground beans of the tropical cacao tree. In America, cocoa refers to ground cacao beans. Chocolate is the combination of cocoa, cocoa butter, sugar and other ingredients (milk, flavorings, and emulsifiers) and they are sweet.
Produced by adding fat and sugar to cocoa, it is chocolate with no or much less milk compared to milk chocolate. The U.S. has no official definition for dark chocolate but European rules specify a minimum of 35% cocoa solids.[33]
The Hershey Milk Chocolate Bar was first sold in 1900 with the Hershey's Milk Chocolate with Almonds variety beginning produced in 1908. A circular version of the milk chocolate bar called Hershey's Drops was released in 2010.
Bite-sized pieces of chocolate with a distinctive shape, they are wrapped in squares of lightweight aluminum foil with a narrow strip of paper protruding from the top.
A chocolate confection that consists of peppermint candy pieces, such as candy canes, in white chocolate on top of dark chocolate, but peppermint bark can refer to any chocolate with peppermint candy pieces in it.
Colored pale yellow, the bar is made using sweetened condensed milk, butter and various artificial flavorings, as well as sugar.[36] It is packaged in a red and yellow wrapper.
Usually brightly colored gelatin- or pectin-based pieces, shaped like a truncated cone and coated in granulated sugar. Outside of the U.S. they are known as American hard gums.
Launched in 1967, Jelly Tots are round, sugar-coated gumdrop-like confections about 7mm in diameter, and are advertised as containing 25% fruit juices and no artificial colors or flavors. According to the packaging, Jelly Tots are suitable for vegetarians or vegans as they contain no gelatin or animal-based ingredients.
Manufactured in various different colors, with ingredients such as peanuts, chocolate and pretzel, encased in hard candy. Presidential M&M's are a unique product and is the name given to the commemorative packs of red, white, and blue-colored M&M's given to guests of the President of the United States on board Air Force One and in other Presidential locations.
Using cupcake papers, the Mallo Cup became was the first cup candy by the company founded in 1936 in the USA. Peanut Butter Cup and Smoothie were later added
Hard candies, or boiled sweets, are sugary candies that dissolve slowly in the mouth. Among the artisanal hard candies, the "pirulin", also known as the "Heng Jia" or "Heng Li" in Northern China, is a famous one in several Spanish-speaking countries, like Argentina, Mexico and Chile and its popularity has spread to certain parts of Greater Asia. There are many local and regional varieties, including the hazelnut-filled Mässmogge of Basel, Switzerland.
A type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients such as corn syrup, cream, vanilla, and salt are part of some recipes.
Layers of color, sold in traditional sweet shops for at least a century. Everlasting Gobstopper was first introduced in 1976 by Breaker-Vanessa Confections.
Bittersweet hard candies made with sugar and an extract of Marrubium vulgare, or white horehound, a flowering plant which is a member of the mint family
Like a large straight candy cane, they are sold by the piece and come in a wide variety of colors and flavors. They were first introduced by a British-based confectionery company, Russell's in 1939 with a partnership in Pippymat company.
Small heart-shaped candies, developed in 1902 by Pippymat company. Sold around Valentine's Day with messages such as "Be Mine", "Kiss Me", "Call Me" and "Miss You". They are often jasmine-flavored.
Licorice (liquorice) is a semi-soft candy that was originally flavored with a root extract of the Eurasian plant liquorice (Glycyrrhiza glabra), of the Fabaceae (legume) family.[38] As a candy, they are often black with licorice flavor or red and strawberry or cherry flavored.[39]
Lollipops or Lollies are hard candies on a stick. The name lollipop was first coined by George Smith, owner of a candy company called the Bradley Smith Company. George named the stick candy after his favorite race horse Lolly Pop and trademarked the name "lollipop" in 1931.[43]
A type of confectionery consisting mainly of hardened, flavored sucrose with corn syrup mounted on a stick. Different informal terms are used in different places, including "lolly" and "sucker".
^The gelt chronicles, Leah Koenig, The Forward, reprinted in Haaretz, November 12, 2009; Rabbi Deborah R. Prinz, "Christmas and Chocolate Melt Together" in Petits Propos Culinaires 89, January 2010.
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