Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier and the confiseur.
Caramel is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.
The Heath bar is a candy bar made of toffee, almonds, and milk chocolate, first manufactured by the Heath Brothers Confectionery in 1928. The Heath bar has been manufactured and distributed by Hershey since its acquisition of the Leaf International North American confectionery operations late in 1996.
Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter. Some recipes include corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.
Crunchie is a brand of chocolate bar with a honeycomb toffee sugar centre. It is made by Cadbury and was originally launched in the UK by J. S. Fry & Sons in 1929.
Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, caramels, jellies, and nougats. In British English, this broad category of sugar candies is called sweets, and the name candy or sugar-candy is used only for hard candies that are nearly solid sugar.
Maltesers are a British confectionery product manufactured by Mars, Incorporated. First sold in the UK in 1937, they were originally aimed at women. They have since been sold in Europe, Australia, New Zealand, Canada, United States and Middle East. The slogan is "The lighter way to enjoy chocolate".
Parma Violets are a British violet-flavoured tablet confectionery manufactured by the Derbyshire company Swizzels Matlow, named after the Parma violet variety of the flower. The sweets are hard, biconcave disc-shaped sweets, similar to the Fizzers product from the same company but without their fizziness. Swizzels Matlow have also released a line of Giant Parma Violets.
Quality Street is a line of tinned and boxed toffees, chocolates and sweets, first manufactured in 1936 by Mackintosh's in Halifax, West Yorkshire, England. It was named after J. M. Barrie's play Quality Street. Since 1988, the confectionery has been produced by Nestlé. Quality Street has long been a competitor to Cadbury Roses, which were launched by Cadbury in 1938. Nestlé does not distribute Quality Street in the US, but it may be ordered online for delivery, or found in specialty candy shops.
Kendal Mint Cake is a sugar-based confection flavoured with peppermint. It originates from Kendal in Cumbria, England. Kendal Mint Cake is popular among climbers and mountaineers, especially those from the United Kingdom, as a source of energy.
Elizabeth Shaw Ltd is a Bristol-based company owned by Colian Holding that markets chocolate-based confectionery, including the brands Famous Names liqueur chocolates and Elizabeth Shaw Mint chocolates. The modern company was formed from several mergers of well established confectionery companies, first by J A & P Holland and then by James Goldsmith in the 1960s as part of his creation of his food conglomerate Cavenham Foods.
Ballyraine is a district of Letterkenny, County Donegal, Ireland, located in the parish of Aughaninshin. Ballyraine Linear Park is found here. Ballyraine National School, a co-educational primary school which is under joint management of the Church of Ireland and Presbyterian Church, is also located in the area.
Needler's was a sweet manufacturer based in Kingston upon Hull, England. The company was founded in the 19th century and sold to Hillsdown Holdings in 1986.
A hard candy, or boiled sweet, is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and bêtises de Cambrai. "Boiled" is a misnomer, as sucrose melts fully at approximately 186 °C. Further heating breaks it into glucose and fructose molecules before it can vaporize.
K.C. Confectionery Limited is one of the largest confectioners in the Caribbean region. Founded in 1922 by Ibrahim Khan as a cottage industry and developed as a factory in 1957, but it was fully automated in the early 1990s. Today 65% of the goods are exported. The main Foreign Markets of this company are targeted in the United States, Canada, the United Kingdom, Antigua and Barbuda, Bahamas, Barbados, Belize, Dominican Republic, Dominica, Grenada and Carriacou, Guyana, St Kitts and Nevis, Anguilla, St Lucia, St Vincent and the Grenadines, Jamaica, Suriname, British Virgin Islands, Curacao, Aruba and Guadeloupe.
Chocolala Chocolate Museum is a specialty museum dedicated to the history of the Estonian chocolate industry. It is located in the Tallinn Old Town district near Freedom Square, Tallinn, Estonia.
The Oatfield Emerald is a type of chocolate toffee sweet native to Ireland and is considered one of the country's most popular sweets and one of the "iconic names of the Irish sweet world".
