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 as a topping for ice cream and custard.
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but can be made thinner or smaller, and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.
Pralines are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient.
Condensed milk is cow's milk from which water has been removed. It is most often found with sugar added, in the form of sweetened condensed milk (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.
Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.
Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in 19th century USA and was popular in the women's colleges of the time. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions.
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.
Dulce de leche, also known as caramelized milk, milk candy or milk jam in English, is a confection popular in Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins.
Penuche is a fudge-like candy made from brown sugar, butter, and milk, using no flavorings except for vanilla. Penuche often has a tannish color, and is lighter than regular fudge. It is formed by the caramelization of brown sugar; thus, its flavor is said to be reminiscent of caramel. Nuts, especially pecans, are often added to penuche for texture, frequently in the making of penuche candies. It is primarily a regional food, found in New England and some places in the Southern United States, though in the latter it goes by different names, including creamy praline fudge, and brown sugar fudge candy.
Banoffee pie is a British dessert pie made from bananas, whipped cream and a thick caramel sauce, combined either on a buttery biscuit base or one made from crumbled biscuits and butter. Some versions of the recipe include chocolate, coffee or both.
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.
A tattie scone or potato scone is a regional variant of the savoury griddle scone which is especially popular in Scotland. Many variations of the recipe exist. They generally include liberal quantities of boiled potatoes, butter and salt.
Kalakand is a sweet cheese confection from India. It has been described as "akin to Italian cheesecake, firmer in texture than milk cake, but softer than burfis."
Krówki, literally meaning "little cows," are Polish fudge, semi-soft milk toffee candies. When hand-made, they are hard and crispy on the outside, but the inside is more fluid than solid.
The following outline is provided as an overview of and topical guide to chocolate:
Hatted kit, or hattit kit, is a traditional Scottish milk dish. The fresh milk used in the recipe must be warm and traditionally it was made by milking straight from a cow into a pail or other vessel containing fresh buttermilk and sometimes rennet. Recipes variously instruct to mix well or to refrain from stirring. More milk was added at the next milking. The resultant "hat" that floats atop the whey is then skimmed off and mixed with sugar, nutmeg or cinnamon and sometimes wine. The hatted kit tends to become more acid, so limewater or charcoal may be added with later use of a batch. It may be served with cream, stewed fruit or with brown bread and salt, instead of butter.
Kiri Aluwa, also known as milk toffee or kiri toffee, is a popular traditional Sri Lankan soft toffee.
