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Confectionery

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

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angel’s hair; barfi; barley sugar; berlingot; boiled sweets; bonbon; brittle; bullseye; butterscotch; cachou; candied fruit; candied violets; candy; candyfloss; cannolo; caramel; chewing gum; coconut ice; comfit; confectionery; confetti; crack seed; crystallize; divinity; dragée; drops; fondant; frangipane; friandise; fruit pastes, cheeses, and butters; fudge; gliko; gobstopper; gulab jamun; gums; halva; humbugs; hundreds and thousands; icing; Indian sweets; jam; jelly (for jelly sweets); jujubes; Kendal mint cake; kisses; laddu; ladikanee; lollipop; lozenges; macaroons; manus christi; marmalade; marron glacés; marshmallow; marzipan; mints; mostarda di frutta di Cremona; nougat; noyau; pantua; pastille; pekmez; polkagrisa; popcorn; praline; preserve; pulled candy; quince preserves; rasgulla; raskara; ratafia; rock; sandesh; spun sugar; stroopballetje; sucket; sugar almonds; sugar boiling (chemistry and physics); sugar candy; sugar paste; sweeties; sweets; syrups; tablet; toffee; toffee apple; truffle; Turkish delight; yellowman.

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