Jaggery is a traditional non-centrifugal cane sugar consumed in some countries in Asia and the Americas. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can vary from golden brown to dark brown in colour. It contains up to 50% sucrose, up to 20% invert sugars, and up to 20% moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres. Ancient scriptures on Ayurveda mention various medicinal uses based on method of preparation and age.
Nata de coco is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus. Originating in the Philippines, nata de coco is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails.
Hershey's Kisses is a brand of chocolate manufactured by The Hershey Company. The bite-sized pieces of chocolate have a distinctive shape, commonly described as flat-bottomed teardrops. Hershey's Kisses chocolates are wrapped in squares of lightweight aluminum foil with a narrow strip of paper protruding from the top.
Almond Joy is a candy bar manufactured by Hershey's. It consists of a coconut-based center topped with one or two almonds, the combination enrobed in a layer of milk chocolate. Almond Joy is the sister product of Mounds, which is a similar confection but without the almond and coated instead with dark chocolate; it also features similar packaging and logo design, but in a red color scheme instead of Almond Joy's blue.
Zagnut is a candy bar produced and sold in the United States. It was launched in 1930 by the D. L. Clark Company, which sold it to Leaf later on and was acquired by Hershey Foods Corporation in 1996. Its main ingredients are peanut brittle with cocoa and toasted coconut, and it weighs 1.75 ounces.
Panela or rapadura is unrefined whole cane sugar, typical of Central, and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Peru, piloncillo in Mexico. The name piloncillo means little loaf, because of the traditional shape in which this smoky, caramelly and earthy sugar is produced. It has far more flavor than brown sugar, which is generally just white sugar with a small amount of molasses added back to it. Just like brown sugar, there are two varieties of piloncillo; one is lighter (blanco) and one darker (oscuro). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled and poured into molds, where it hardens into blocks. Panela is also known as rapadura in Portuguese. In Australia the locals have aptly named it "Uluru Dust" due to its brown colour, dusty texture and dirt-like taste. Elsewhere in the world, the word jaggery describes a similar foodstuff. Both of them are considered non-centrifugal cane sugars.
Caramel apples or taffy apples are created by dipping or rolling apples-on-a-stick in hot caramel, sometimes then rolling them in nuts or other small savories or confections, and allowing them to cool. Generally, they are called caramel apples when only caramel is applied and taffy apples for when there are further ingredients such as peanuts applied.
Mounds is a candy bar made by Hershey's. It consists of a filling made of shredded coconut, which is draped in dark chocolate. The Mounds bar's sibling is Almond Joy, which is made the same way but with milk chocolate and a whole almond crowning the coconut.
A buñuelo is a fried dough ball. It is a popular snack in Argentina, Belize, Bolivia, Colombia, Cuba, Ecuador, El Salvador, Greece, Guam, Guatemala, Italy, Israel, Mexico, Africa, Nicaragua, Panama, the Philippines, Puerto Rico, Spain, Turkey, Uruguay, and Venezuela. It is traditionally prepared at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
Irish potato candy is a traditional Philadelphia confection that, despite its name, is not from Ireland, and does not usually contain any potato. The candies have a coconut cream inside and are rolled in cinnamon on the outside, resulting in an appearance reminiscent of small potatoes. The treats are about the size of a large marble and are especially popular around St. Patrick's Day.
Natillas is a term in Spanish for a variety of custards and similar delicacies in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as crème anglaise. In Colombia, the delicacy does not include eggs, and is called natilla.
Deuk Deuk Tong or commonly referred to as Ding Ding Tong is a type of traditional candy in Hong Kong. It is a hard maltose candy with sesame and ginger flavours. The sweet is made by first melting maltose, then adding to it various ingredients and continuously stirring the mixture. Before the mixture solidifies, it is put on a metal stick and pulled into a line shape, then coiled into the shape of a plate.
Chancaca is a typical Peruvian, Bolivian, and Chilean warm, sweet sauce made of raw unrefined sugar from sugarcane. It is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones.
Coconut candy refer to various candies made with coconut or coconut flavorings.
Cocadas are a traditional coconut candy or confectionery found in many parts of Latin America. They are particularly popular in Dominican Republic, Mexico, Argentina, Brazil, Colombia, Venezuela, Bolivia and Chile. They are oven baked but are served at room temperature to provide their chewy and soft texture. Made with eggs and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, however the traditional variations are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of cocadas recipes, from the typical hard, very sweet balls to cocadas that are almost the creamy texture of flan. Other fruit, often dried, can be added to the cocadas to create variety, which will also lend to a wide spectrum of cocada colors. Cocadas are mentioned as early as 1878 in Peru.
Supercoco are a coconut candy from Colombia. The rectangular candy are packaged in green wrapping with yellow writing and are brown in color.
