Confectionery

2. A toffee-like food delicacy popular in Indonesia, Malaysia, and the Philippines
6. A generic term for confectionery in India, typically made from dairy products and/or some form of flour. Sugar or molases are used as sweeteners.
8. A soft creamy preparation of sugar, water, and flavorings that is used as a basis for candies or icings
10. Confectionery based on tahini, a paste made from ground sesame seeds.
12. Bite-sized confectioneries generally made with chocolate.
13. Made by boiling milk and sugar to the soft-ball stage. In the US, it tends to be chocolate-flavored.
16. An almond-based confection, doughy in consistency, served in several different ways.
17. Being, inducing, or marked by the one of the five basic taste sensations that is usually pleasing to the taste and typically induced by sugars (as sucrose or glucose)

1. Prepared from a warm mixture of glucose syrup and sucrose, which is partially crystallized. The fineness of the crystallites results in a creamy texture.
3. Containing extract of the liquorice root. Chewier and more resilient than gum/gelatin candies, but still designed for swallowing. For example, Liquorice allsorts. Has a similar taste to star anise.
4. a piece of hard candy on the end of a stick
5. 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.
7. "Peeps" (a trade name), circus peanuts, fluffy puff, etc.
9. Sugar-coated almonds and other types of sugar panned candy.
11. Candy of brittle but tender texture made by boiling sugar and butter together
14. A nougat-like confectionery based on egg whites with chopped nuts.
15. Derived from a mixture of sucrose, glucose syrup, and milk products. The mixture does not crystallize, thus remains tacky.