Confectionery

Confectionery, delicacies or sweetmeats that have sugar as a principal ingredient, combined with coloring matter and flavoring and often with fruit or nuts. In the Asia it is normally known as Chocolate. Non-Chocolate candy is roughly divided into two classes, hard and soft; the distinction is based on the fact that sugar when boiled passes through definite stages during the process of crystallization. Fondant, or sugar cooked to the soft stage, is the basis of most fancy candies, such as chocolate creams

Confectionery, delicacies or sweetmeats that have sugar as a principal ingredient