Editing Confectionery (section)

==Sugar confectionery==
[[File:Chocolatería_Arrufat_01.jpg|thumb|Depending on the chosen classification scheme, [[ice cream]] and [[chocolate]] confections may be treated separately or as part of sugar confectionery.]]
Sugar confections include sweet, sugar-based foods, which are usually eaten as [[snack food]]. This includes [[sugar candies]], [[chocolate]]s, [[candied fruit]]s and nuts, [[chewing gum]], and sometimes [[ice cream]]. In some cases, [[chocolate]] confections are treated as a separate category, as are sugar-free versions of sugar confections.<ref>{{cite book|last=Edwards|first=W.P.|title=The Science of Sugar Confectionery|url=https://archive.org/details/sciencesugarconf00edwa|url-access=limited|date=2000|publisher=Royal Society of Chemistry|location=Cambridge|isbn=9780854045938|page=[https://archive.org/details/sciencesugarconf00edwa/page/n12 1]}}</ref>  

Different dialects of English use regional terms for sugar confections:

*In [[British English|Britain]], [[Hiberno-English|Ireland]], and some [[Commonwealth of Nations|Commonwealth countries]], ''sweets'' (the [[Scottish Gaelic]] word ''suiteis'' is a derivative). ''Candy'' is used specifically for [[rock candy]] and occasionally for (brittle) boiled sweets. ''Lollies'' are boiled sweets fixed on sticks.
*In [[Australian English|Australia]] and [[New Zealand English|New Zealand]], ''lollies''. ''Chewy'' and ''Chuddy'' are Australian slang for chewing gum.<ref>{{citation|title = Definition of chuddy Oxford dictionary (British & World English)|url = http://www.oxforddictionaries.com/definition/english/chuddy|archive-url = https://web.archive.org/web/20120712191820/http://oxforddictionaries.com/definition/english/chuddy|url-status = dead|archive-date = 12 July 2012|date = 2014|website = oxforddictionaries.com|access-date = 15 July 2014}}</ref>
*In [[American English|North America]], ''[[candy]]'', although this term generally refers to a specific range of confectionery and does not include some items of sugar confectionery (e.g. ice cream). ''Sweet'' is occasionally used, as well as ''treat''.

In the US, a chocolate-coated candy bar (e.g. [[Snickers]]) would be called a ''candy bar'', in Britain more likely a ''chocolate bar'' than unspecifically a ''sweet''.

{| class="wikitable sortable"
|+Comparison of terms
|-
!American English
!British English
|-
|''confectionery'' (formal, uncommon, broad)
|''confectionery'' (formal, narrow)
|-
|''rock candy, rock sugar''
|''sugar candy, candy, rock, rock sweet''
|-
|''hard candy''
|''boiled sweet, candy'' (rare)
|-
|''candied fruit, glazed fruit''
|''candied fruit''
|-
|''cotton candy,'' ''fairy floss'' (archaic)<ref>{{cite web|last=|first=|date=7 February 2000|title=Cotton Candy|url=http://www.straightdope.com/mailbag/mcottoncandy.html|url-status=dead|archive-url=https://web.archive.org/web/20080430084909/http://www.straightdope.com/mailbag/mcottoncandy.html|archive-date=30 April 2008|access-date=30 November 2011|work=The Straight Dope}}</ref>
|''candy floss''
|-
|''candy, treat'' (rare)'', sweet'' (rare)
|''sweet''
|-
|''dessert''
|''pudding, sweet, dessert''
|-
|''pudding''
|''custard'', ''blancmange'', ''jelly''
|-
|''chocolate bar, chocolate candy bar''
|''bar of chocolate'' (e.g. Cadbury's Milk Chocolate)
|-
|''candy bar'' (chocolate coated types)
|''chocolate bar'' (e.g. Snickers)
|-
|''box of chocolates''
|''chocolates, box of chocolates''
|}

===Classification===
[[File:Gingerbread_house_6.jpg|thumb|This [[gingerbread house]] has walls and roof made from [[cookie dough]] and decorations made from [[Icing (food)|icing]] and [[sugar candy]].  Classification is sometimes challenging because products can overlap categories.]]
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 pastilles.<ref>{{cite web|url = http://unstats.un.org/unsd/cr/registry/regcs.asp?Cl=27&Lg=1&Co=1073|title = ISIC Rev.4 code 1073: Manufacture of cocoa, chocolate and sugar confectionery|date = 2014|access-date = 18 June 2014|website = United Nations Statistics Division, Classification Registry|archive-url = https://web.archive.org/web/20140722050117/http://unstats.un.org/unsd/cr/registry/regcs.asp?Cl=27&Lg=1&Co=1073|archive-date = 22 July 2014|url-status = dead}}</ref> 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 10.82.

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 chocolate.<ref>{{cite web|url = http://unstats.un.org/unsd/cr/registry/regso2.asp?Cl=27&Co=1073&Lg=1|title = Correspondences for ISIC Rev.4 code 1073|date = 2014|website = United Nations Statistics Division|archive-url = https://web.archive.org/web/20140722023316/http://unstats.un.org/unsd/cr/registry/regso2.asp?Cl=27&Co=1073&Lg=1|archive-date = 22 July 2014|url-status = dead}}</ref>

[[Ice cream]] and [[sorbet]] are classified with dairy products under ISIC 1050, NACE 10.52, and NAICS 311520.<ref>{{cite web|url = http://unstats.un.org/unsd/cr/registry/regso2.asp?Cl=27&Co=1050&Lg=1|title = Correspondences for ISIC Rev.4 code 1050|date = 2014|access-date = 18 June 2014|website = United Nations Statistics Division|archive-url = https://web.archive.org/web/20140722051828/http://unstats.un.org/unsd/cr/registry/regso2.asp?Cl=27&Co=1050&Lg=1|archive-date = 22 July 2014|url-status = dead}}</ref> The classification of ice cream has varied widely; for example, in 1930, it was classified as a form of flour confectionery.<ref name=":2" /><!-- Relevant quote from source, page 464:  'In 1930, for example, ice-cream manufacturing was included in the "Bread and flour confectionery" industry.' -->

===Examples===
{{further|List of candies}}
[[File:Rock-Candy-Sticks.jpg|thumb|[[Rock candy]] is simply sugar, with optional coloring or flavor.]]
[[File:Hershey-bar-open.JPG|thumb|right|A bar of [[chocolate]], which can either be consumed as-is or used as an ingredient in other dishes.]]
[[File:2018 05 Fudge IMG 1913.JPG|thumb|right|Assorted fudges]]
[[File:Peco-Peanut-Brittle-Bar.jpg|thumb|right|[[brittle (food)|Brittles]] are a combination of nuts and [[Caramelization|caramelized]] sugar.]]

Sugar confectionery items include candies, [[lollipop]]s, [[candy bar]]s, [[chocolate]], [[cotton candy]], and other sweet items of [[snack food]]. Some of the categories and types of sugar confectionery include the following:<ref name="Ullmann" />

*[[Chocolates]]: Bite-sized confectioneries generally made with [[chocolate]], considered different from a candy bar made of chocolate.
*[[Divinity (confectionery)|Divinity]]: A [[nougat]]-like confectionery based on [[Egg (food)|egg]] whites with chopped [[nut (fruit)|nut]]s.
*[[Dodol]]: A [[toffee]]-like delicacy popular in Indonesia, Malaysia, and the Philippines
*[[Dragée]]: Sugar-coated [[almond]]s and other types of [[sugar panning|sugar panned]] candies.
*[[Fudge]]: Made by boiling milk and sugar to the soft-ball stage. In the US, it tends to be chocolate-flavored.
*[[Halva]]h: Confectionery based on [[tahini]], a paste made from ground [[sesame]] seeds.
*[[Hard candy]]: Based on sugars cooked to the hard-crack stage. Examples include [[lollipop]]s, jawbreakers (or [[gobstopper]]s), [[lemon drops]], peppermint drops and disks, [[candy cane]]s, [[rock candy]], etc. Also included are types often mixed with nuts such as [[Brittle (food)|brittle]], which is similar to [[Chikki|chikkis]].
*[[Ice cream]]: Frozen, flavored cream, often containing small pieces of chocolate, [[fruit]]s and/or [[nut (fruit)|nut]]s.
*Jelly candies: Including those based on sugar and starch, [[pectin]], gum, or [[gelatin]] such as [[Turkish delight|Turkish delight (lokum)]], [[jelly bean]]s, [[gumdrop]]s, [[jujube (confectionery)|jujube]]s, [[gummi candy|gummies]], etc.<ref>Margaret McWilliams. (2006) Nutrition and Dietetics Eighth edition edn. Prentice Hall: Pearson Education Inc.</ref>
*[[Liquorice (confectionery)|Liquorice]]: Containing extract of the [[liquorice root]], this candy is chewier and more resilient than gums or gelatin candies. For example, [[Liquorice allsorts]]. It has a similar taste to [[star anise]].
*[[Marshmallow]]: For example, [[circus peanut]]s.
*[[Marzipan]]: An [[almond]]-based confection, doughy in consistency.
*[[Mithai (confectionery)|Mithai]]: A generic term for confectionery in the [[Indian subcontinent]], 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.
*[[Pastillage]]: A thick sugar paste made with gelatin, water, and confectioner's sugar, similar to gum paste, which is moulded into shapes, which then harden.
*[[Tablet (confectionery)|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 (candy)|Taffy]] (British: ''chews''): A sugar confection that is folded many times above 120&nbsp;°F (50&nbsp;°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 arise from the caramelization of the sugars.

===Storage and shelf life===
[[Shelf life]] is largely determined by the amount of water present in the candy and the storage conditions.<ref name=":1">{{cite journal |vauthors=Ergun R, Lietha R, Hartel RW |title=Moisture and shelf life in sugar confections |journal=Crit Rev Food Sci Nutr |volume=50 |issue=2 |pages=162–92 |date=February 2010 |pmid=20112158 |doi=10.1080/10408390802248833 |s2cid=19980997 }}</ref> High-sugar candies, such as boiled candies, can have a shelf life of many years if kept covered in a dry environment. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture, and flavor, rather than the growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions.

Candies spoil more quickly if they have different amounts of water in different parts of the candy (for example, a candy that combines marshmallow and nougat), or if they are stored in high-moisture environments.<ref name=":1" /> This process is due to the effects of [[water activity]], which results in the transfer of unwanted water from a high-moisture environment into a low-moisture candy, rendering it rubbery, or the loss of desirable water from a high-moisture candy into a dry environment, rendering the candy dry and brittle.

Another factor, affecting only non-crystalline amorphous candies, is the [[glass transition]] process.<ref name=":1" /> This can cause amorphous candies to lose their intended texture.