Regional names

Different dialects of English use regional terms for confections:

• In Britain, Ireland and some Commonwealth countries, "sweets", or "sweeties", particularly in Scotland (sweeties resembles the Scottish Gaelic word suiteis in both pronunciation and meaning) and among children. In some parts of England, spogs, spice and goodies are terms used, alongside sweets, to denote confectionery. In North-West England, especially Lancashire, toffees is often used as a generic term for all confectionery.
• In Australia and New Zealand, "lollies".
• In India, Southeast Asia and the Middle East, "sweetmeat or sweetmeats".
• In North America, "candy" - although this term can also refer to a specific range of confectionery and does not include some items called confectionery (e.g. pastry) (See below and the separate article on candy.) "Sweets" is occasionally used, as well as "treat".

Examples

Some of the categories and types of confectionery include the following:

• Hard candy: Based on sugars cooked to the hard-crack stage, including suckers (known as boiled sweets in British English), lollipops, jawbreakers (or gobstoppers), lemon drops, peppermint drops and disks, candy canes, rock candy, etc. These also include types often mixed with nuts such as brittle. Others contain flavorings including coffee such as Kopiko.
• Fudge: A confection of milk and sugar boiled to the soft-ball stage. In the US, it tends to be chocolate-flavored.
• Toffee (or Taffy or Tuffy): Based on sugars cooked to the soft-ball stage and then pulled to create an elastic texture. In British English, toffee refers to a harder substance also made from cooked sugars.
• Swiss Milk Tablet. A crumbly milk-based soft candy, based on sugars cooked to the soft-ball stage. Comes in several forms, such as wafers and heart shapes.
• Liquorice: Containing extract of the liquorice root. Chewier and more resilient than gum/gelatin candies, but still designed for swallowing. For example, Liquorice allsorts.

• Chocolates: Used in the plural, usually referring to small balled centers covered with chocolate to create bite-sized confectionery. People who create chocolates are called chocolatiers, and they create their confections with couverture chocolate. A chocolate maker, on the other hand, is the person who physically creates the couverture from cacao beans and other ingredients.
• Jelly candies: Including those based on sugar and starch, pectin, gum, or gelatin such as Lokum / Turkish Delight, jelly beans, gumdrops, jujubes, cola bottles gummies, etc.
• Marshmallow: "Peeps" (a trade name), circus peanuts, fluffy puff, etc.
• Marzipan: An almond-based confection, doughy in consistency, served in several different ways. It is often formed into shapes mimicking (for example) fruits or animals. Alternatively, marzipan may be flavoured, normally with spirits such as Kirsch or Rum, and divided into small bite-sized pieces; these flavoured marzipans are generally served coated in chocolate to prevent the alcohol from evaporating, and are very common in northern Europe. Marzipan is also used in cake decoration. Its lower-priced version is called Persipan.
• Divinity: A nougat-like confectionery based on egg whites with chopped nuts.