Editing Candy (section)

==Classification==
[[Sugar candies]] include hard candies, soft candies, [[caramel]]s, [[marshmallow]]s, [[Taffy (candy)|taffy]], and other candies whose principal ingredient is sugar. Commercially, sugar candies are often divided into groups according to the amount of sugar they contain and their [[chemical structure]].<ref name="Nutrition2007">{{cite book|author=McWilliams, Margaret|title=Nutrition and Dietetics' 2007 Edition|publisher=Rex Bookstore, Inc.|year=2007|pages=177–184|isbn=978-971-23-4738-2}}</ref>

Hard-boiled candies made by the vacuum cooking process include [[stick candy]], [[lemon drops]] and [[Horehound drops#Horehound candy|horehound drops]]. Open-fire candy, like molasses [[Taffy (candy)|taffy]] and cream taffy, is cooked in open kettles and then pulled. Pan work candies include nuts and other candies like [[jelly beans]] and sugar-coated almonds, made by coating with sugar in revolving copper kettles. Gum work candy is cooked in large kettles fashioned for melting and molded, dried and sugared like [[gum drops]]. They are soaked for a time in [[sugar syrup]] to allow [[crystal]]s to form.<ref>{{cite book |last=Ward |first=Artemas |title=The Encyclopedia of food |year=1923 |url=https://books.google.com/books?id=PiMUAQAAMAAJ |page=64 |publisher=P. Smith |isbn=9780844614649 |access-date=2020-08-03 |archive-date=2023-03-08 |archive-url=https://web.archive.org/web/20230308165147/https://www.google.com/books/edition/The_Encyclopedia_of_Food/PiMUAQAAMAAJ |url-status=live }}</ref>

Sugar candies can be classified into noncrystalline and crystalline types. Noncrystalline candies are homogeneous and may be chewy or hard; they include hard candies, caramels, toffees, and nougats. Crystalline candies incorporate small crystals in their structure, are creamy that melt in the mouth or are easily chewed; they include fondant and fudge.<ref name="potter1999">Norman Potter and Joseph Hotchkiss (1999), Food Science: Fifth Edition, {{ISBN|978-0834212657}}, Springer, Chapter 20</ref> In 2022, [[flavorless candy]] was developed that was hard but not sweet.<ref name="Ueno Ives 2023 f933">{{cite web |last1=Ueno |first1=Hisako |last2=Ives |first2=Mike |date=2023-08-11 |title=A Japanese Candy Tasted Like Nothing. Why Do People Miss It? |url=https://www.nytimes.com/2023/08/11/world/asia/japan-flavorless-candy-lawsons.html |access-date=2024-01-17 |website=The New York Times}}</ref>

<gallery caption="Comparison of sugar candies">
File:Kompeito konpeito.JPG|alt=Small, knobby pieces of candy, in different colors|''[[Konpeitō]]'' is a traditional Japanese sugar candy. When finished, it is almost 100% solid sugar.
File:HardCandy.jpg|Fruit-shaped [[hard candy]] is a common type of sugar candy, containing sugar, color, flavor, and a tiny bit of water.
File:Chikki assortment.jpg|alt=Ten flat squares of chikki. The different colors and textures are due to each square being made from a different type of nut or seed.|''[[Chikki]]'' are homemade [[nut brittle]]s popular in India. Between the nuts or seeds is hard sugar candy.
File:Gummy bears.jpg|alt=A pile of red, yellow, and green gummy bears|German [[Haribo]] [[gummy bear]]s were the first [[gummi candy]] ever made. They are soft and chewy.
File:2018 05 Fudge IMG 1913.JPG|[[Fudge]] is a type of sugar candy that is made by mixing and heating sugar, butter and milk.
File:Pantteri Mix.jpg|alt=A pile of disk-shaped, sugar-coated, rubbery candies in red, green, orange, and mostly black|''[[Pantteri]]'' is a soft, chewy Finnish sugar candy. The colored ones are fruity, while black are [[Salty licorice|salmiakki]] (salty licorice-flavored).
</gallery>
[[Chocolate]] is sometimes treated as a separate branch of confectionery.<ref>{{cite book|last=Edwards|first=W.P.|title=The Science of Sugar Confectionery|date=2000|publisher=Royal Society of Chemistry|location=Cambridge|isbn=9780854045938|page=1}}</ref> In this model, chocolate candies like [[Chocolate bar|chocolate candy bars]] and [[chocolate truffles]] are included. [[Hot chocolate]] or other cocoa-based drinks are excluded, as is candy made from [[white chocolate]].{{Update needed|date=May 2025|reason=White chocolate has undergone classificatory changes in the past 25 years}} When chocolate is treated as a separate branch, it also includes confections whose classification is otherwise difficult, being neither exactly candies nor exactly baked goods, like chocolate-dipped foods, tarts with chocolate shells, and chocolate-coated cookies.

<gallery caption="Comparison of chocolate types">
File:Chocolat Bonnat. 100%.jpg|Unsweetened [[baking chocolate]] contains no sugar.
File:Bar of Guittard chocolate.jpg|Bittersweet or [[dark chocolate]] contains some sugar.
File:Milk_chocolate.jpg|[[Milk chocolate]] contains milk and lower levels of [[cocoa solids]].
File:WeisseLuftschokolade.jpg|Because [[white chocolate]] contains no cocoa solids, it is classified as [[sugar confectionery]] instead of chocolate.{{Update needed|date=May 2025|reason=White chocolate has undergone classificatory changes in the past 25 years}}
File: Couverture chocolate and compund chocolate.jpg|[[Compound chocolate]] is used in place of pure chocolate to reduce costs.
File:300x300 choc rose cake.jpg|Flowers made from [[modeling chocolate]].
</gallery>