Confectionery

1. Peeps" (a trade name), circus peanuts, fluffy puff, etc.
4. Including those based on sugar and starch, pectin, gum, or gelatin such as Turkish delight (lokum), jelly beans, gumdrops, jujubes, gummies, etc
7. a food rich in sugar
11. a food prepared from ground roasted cacao beans
12. Confectionery based on tahini, a paste made from ground sesame seeds.
14. A nougat-like confectionery based on egg whites with chopped nuts.
17. a piece of hard candy on the end of a stick
18. candy of brittle but tender texture made by boiling sugar and butter together
20. An almond-based confection, doughy in consistency, served in several different ways.
21. A toffee-like food delicacy popular in Indonesia, Malaysia, and the Philippines
22. Made by boiling milk and sugar to the soft-ball stage. In the US, it tends to be chocolate-flavored.

2. Based on sugars cooked to the hard-crack stage
3. a soft creamy preparation of sugar, water, and flavorings that is used as a basis for candies or icings
5. is obtained by heating sugar at high temperature, and used especially as a coloring and flavoring agent
6. A candy that is folded many times above 50 °C, incorporating air bubbles thus reducing its density and making it opaque.
8. pleasing to the taste and typically induced by sugars
9. typically made from dairy products and/or some form of flour. Sugar or molases are used as sweeteners.
10. Containing extract of the liquorice root. Chewier and more resilient than gum/gelatin candies, but still designed for swallowing. For example, Liquorice allsorts
13. a candy made of spun sugar
15. Frozen, flavoured cream, often containing small pieces of chocolate, fruits and/or nuts.
16. A crumbly milk-based soft and hard candy, based on sugars cooked to the soft ball stage
19. Prepared from a warm mixture of glucose syrup and sucrose, which is partially crystallized. The fineness of the crystallites results in a creamy texture.
21. Sugar-coated almonds and other types of sugar panned candy.