Confectionery

5. Including those based on sugar and starch, pectin, gum, or gelatin such as Turkish delight (lokum), jelly beans, gumdrops, jujubes, gummies, etc.
10. Derived from a mixture of sucrose, glucose syrup, and milk products. The mixture does not crystallize, thus remains tacky.
11. A candy that is folded many times above 50 °C, incorporating air bubbles thus reducing its density and making it opaque.
13. An almond-based confection, doughy in consistency, served in several different ways.
14. 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.
15. Based on sugars cooked to the hard-crack stage. Examples include suckers (known as boiled sweets in British English), lollipops, jawbreakers (or gobstoppers), lemon drops, peppermint drops and disks, candy canes, rock candy, etc. Also included are types often mixed with nuts such as brittle. Others contain flavorings including coffee such as Kopiko.
16. Sugar-coated almonds and other types of sugar panned candy.

1. A toffee-like food delicacy popular in Indonesia, Malaysia, and the Philippines
2. Confectionery based on tahini, a paste made from ground sesame seeds.
3. Made by boiling milk and sugar to the soft-ball stage. In the US, it tends to be chocolate-flavored.
4. Bite-sized confectioneries generally made with chocolate.
6. 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.
7. "Peeps" (a trade name), circus peanuts, fluffy puff, etc.
8. Frozen, flavoured cream, often containing small pieces of chocolate, fruits and/or nuts.
9. 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.
12. Prepared from a warm mixture of glucose syrup and sucrose, which is partially crystallized. The fineness of the crystallites results in a creamy texture.
16. A nougat-like confectionery based on egg whites with chopped nuts.