Hard candy
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A hard candy, or boiled sweet, is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and bêtises de Cambrai. "Boiled" is a misnomer, as sucrose melts fully at approximately 186 °C. Further heating breaks it into glucose and fructose molecules before it can vaporize.
Hard candy
Heated syrup being poured onto a cooling table
Kongen af Danmark ("King of Denmark") are Danish candies containing anise, sugar and beetroot juice. They were originally invented to persuade the king of Denmark to take the medicine he had been prescribed, as he did not like the anise's strong flavour.
Confectionery
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Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier and the confiseur.
This Krokan is a traditional Scandinavian baker's confection.
Some Indian confectionery desserts from hundreds of varieties. In certain parts of India, these are called mithai or sweets. Sugar and desserts have a long history in India: by about 500 BCE, people in India had developed the technology to produce sugar crystals. In the local language, these crystals were called khanda (खण्ड), which is the source of the word candy.
Jordan almonds. Sugar-coated nuts or spices for non-medicinal purposes marked the beginning of confectionery in late medieval England.
Petits fours are baker's confections.