Brunost is a common, Norwegian name for mysost, a family of cheese-related foods made with whey, and/or cream. It is used to just refer to the Gudbrandsdalsost type, the most popular variety. Brunost is produced and consumed in Norway, it is regarded as one of the country's most iconic foodstuffs, is considered an important part of Norwegian gastronomical and cultural identity and heritage. Boiling down whey to create a soft, brown spread has been common in the Scandinavian countries since time immemorial. An archeological find from September 2016 in central Jutland has determined that a cheese residue on pottery from circa 650 B. C. is a type of cheese brunost. However, the creation of the modern, fatty brunost is attributed to the milkmaid Anne Hov from the rural valley of Gudbrandsdalen. In the second half of the 1800s, Gudbrandsdalen was suffering economically due to falling profits from grain and butter sales. While working at the Valseter mountain farm near Gålå in 1863, Anne Hov came up with the idea of adding cream to the whey when boiling, to boil it down in an iron pot until the fluid content was reduced to less than 80 percent, creating a firmer, more cheese-like product.
She called it feitost. The name changed into fløtemysost; the product caught on, was soon produced and consumed in the area. This variety is the second most popular type in Norway; when Hov married and moved to Rusthågå farm in Nord-Fron, she started larger-scale production and invented a variety where she added goat's milk to the mix for a more pronounced taste. The local trader Ole Kongsli liked it so much he thought there might be a market for the product in the capital, Oslo, he started exporting it to his business contacts in Oslo under the name Gudbrandsdalsost, it became so successful that it contributed to the economy of the region, thus helping Gudbrandsdalen out of recession. In 1933, aged 87, Hov received the King's Medal of Merit for her contributions to Norwegian cuisine and economy. In modern times, the world's largest producer of brunost is the Norwegian dairy co-operative Tine, who market a total of 13 varieties, as well as three types of prim and three types of pultost; the second-largest is Norwegian dairy company Synnøve Finden, which market two varieties of brunost, as well as two varieties of prim.
There are a number of smaller, artisanal producers in Norway and in the US. Mysost are a family of cheese-related foods made with milk and/or cream; the main ingredient, whey, is a byproduct of the cheese making process, it is what is left when the cheese is removed from the milk. Therefore, brunost is not technically cheese, it does not taste like cheese. However, it is produced by cheese makers, is sold and consumed in the same way as cheese; therefore it is regarded as a cheese, despite factually being the exact opposite. The texture is firm, but softer than Gouda cheese, for example, lends itself well to cutting and shaping, it does not crumble like hard cheeses. The taste is sweet, best described as caramel-like, but with a tang, more noticeable in the variants that contain goat's milk; the variant Ekte Geitost contains only whey and goat's milk, has an intense, Chèvre-like taste that cuts the sweetness. Brunost is made by boiling a mixture of milk and whey for several hours so that the water evaporates.
The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. It is ready for consumption as soon as it is refrigerated. Low-fat varieties are made by increasing the proportion of whey to cream. In Norway, Brunost is divided into two types: those that contain only cow's cream and/or milk, the ones that contain some proportion of goat's milk; the latter type is called Geitost or Gjetost. Varieties that do not contain any cow's milk are called Ekte Geitost. Technically, the name "true goat's cheese" is misleading, since goat cheese is uncommon in Norway, is called Hvit geitost to avoid confusion. By far the most popular variety is the Gudbrandsdalsost, which contains a mixture of cow and goat milk and whey. Heidal cheese is a type of Gudbrandsdalsost. In Norway it is so common that people just refer to it as "Brunost" or "Geitost", assuming that unless otherwise specified, Gudbrandsdalsost will be provided; this variety is the most popular internationally, in the US it is referred to just as "Gjetost".
The second most popular variety is the Fløtemysost, which has a milder taste due to the lack of goat's milk. The third most popular type is the Ekte geitost. Related to brunost are prim or messmör, a soft, sweet spread sold in tubes all across the Nordic countries; this is the original, ancient product made by boiling whey for a shorter period of time than brunost, not adding milk or cream. In Norway, pultost is traditionally made from byproducts of the brunost-making process, has a distinctive flavour. Brunost is used as a topping for sandwiches and biscuits, it is common in the traditional Norwegian matpakke, a common Norwegian lunch—sandwiches are packed in a lunch box in the morning, a
Custard is a variety of culinary preparations based on milk or cream cooked with egg yolk to thicken it, sometimes flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs; the most common custards are used in desserts or dessert sauces and include sugar and vanilla, however savory custards are found, e.g. in quiche. Custard is cooked in a double boiler, or heated gently in a saucepan on a stove, though custard can be steamed, baked in the oven with or without a water bath, or cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C leads to overcooking and curdling. A cooked custard should not exceed 80 °C. A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles. A sous-vide water bath may be used to control temperature. Mixtures of milk and eggs thickened by heat have long been part of European cuisine, since at least Ancient Rome.
Custards baked in pastry were popular in the Middle Ages, are the origin of the English word'custard': the French term'croustade' referred to the crust of a tart, is derived from the Italian word crostata, the Latin crustāre. Examples include Crustardes of flessh and Crustade, in the 14th century English collection The Forme of Cury; these recipes include solid ingredients such as meat and fruit bound by the custard. Stirred custards cooked in pots are found under the names Creme Boylede and Creme boiled. In modern times, the name'custard' is sometimes applied to starch-thickened preparations like blancmange and Bird's Custard powder. While custard may refer to a wide variety of thickened dishes, technically the word "custard" refers only to an egg-thickened custard; when starch is added, the result is called pastry cream or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, a flavoring such as vanilla, chocolate, or lemon. Crème pâtissière is a key ingredient in many French desserts including mille-feuille and filled tarts.
It is used in Italian pastry and sometimes in Boston cream pie. The thickening of the custard is caused by the combination of cornstarch. Corn flour or flour thicken at 100 °C and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a crème anglaise, where egg is used alone as a thickener, boiling results in the over cooking and subsequent'curdling' of the custard. Once cooled, the amount of starch in pastry cream'sets' the cream and requires it to be beaten or whipped before use; when gelatin is added, it is known as crème anglaise collée. When gelatin is added and whipped cream is folded in, it sets in a mold, it is bavarois; when starch is used alone as a thickener, the result is a blancmange. In the United Kingdom, custard has various traditional recipes some thickened principally with cornflour rather than the egg component, others involving regular flour. After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is chiboust cream.
Beating in softened butter produces German buttercream or crème mousseline. A quiche is a savoury custard tart; some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. Custard royale is a thick custard cut into decorative shapes and used to garnish soup, stew or broth. In German it is used as a garnish in German Wedding Soup. Chawanmushi is a Japanese savoury custard and served in a small bowl or on a saucer. Chinese steamed egg is a similar but larger savoury egg dish. Custard may be used as a top layer in gratins, such as the South African bobotie and many Balkan versions of moussaka. Recipes involving sweet custard are listed in the custard dessert category, include: Cooked custard is a weak gel and thixotropic. On the other hand, a suspension of uncooked imitation custard powder in water, with the proper proportions, has the opposite rheological property: it is negative thixotropic, or dilatant, allowing the demonstration of "walking on custard".
Eggs contain the proteins necessary for the gel structure to form, emulsifiers to maintain the structure. Egg yolk contains enzymes like amylase, which can break down added starch; this enzyme activity contributes to the overall thinning of custard in the mouth. Egg yolk lecithin helps to maintain the milk-egg interface; the proteins in egg whites set at 60-80˚C. Starch is sometimes added to custard to prevent premature curdling; the starch acts as a heat buffer in the mixture: as they hydrate, they absorb heat and help maintain a constant rate of heat transfer. Starches make for a smoother texture and thicker mouthfeel. If the mixture pH is 9 or higher, the gel is too hard. Eggnog List of custard desserts List of desserts Bird's Custard
A cookie is a baked or cooked food, small and sweet. It contains flour and some type of oil or fat, it may include other ingredients such as raisins, chocolate chips, etc. In most English-speaking countries except for the United States and Canada, crisp cookies are called biscuits. Chewier biscuits are sometimes called cookies in the United Kingdom; some cookies may be named by their shape, such as date squares or bars. Cookies or biscuits may be mass-produced in factories, made in small bakeries or homemade. Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are served with beverages such as milk, coffee or tea. Factory-made cookies are sold in convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.
In most English-speaking countries outside North America, including the United Kingdom, the most common word for a crisp cookie is biscuit. The term cookie is used to describe chewier ones. However, in many regions both terms are used. In Scotland the term cookie is sometimes used to describe a plain bun. Cookies that are baked as a solid layer on a sheet pan and cut, rather than being baked as individual pieces, are called in British English bar cookies or traybakes, its American name derives from the Dutch word koekje or more its informal, dialect variant koekie which means little cake, arrived in American English with the Dutch settlement of New Netherland, in the early 1600s. According to the Scottish National Dictionary, its Scottish name derives from the diminutive form of the word cook, giving the Middle Scots cookie, cooky or cukie, it gives an alternative etymology: like the American word, from the Dutch koekje, the diminutive of koek, a cake. There was much trade and cultural contact across the North Sea between the Low Countries and Scotland during the Middle Ages, which can be seen in the history of curling and golf.
Cookies are most baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, chocolate, peanut butter, nuts, or dried fruits; the softness of the cookie may depend on. A general theory of cookies may be formulated this way. Despite its descent from cakes and other sweetened breads, the cookie in all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the base as thin as possible, which allows the bubbles – responsible for a cake's fluffiness – to better form. In the cookie, the agent of cohesion has become some form of oil. Oils, whether they be in the form of butter, vegetable oils, or lard, are much more viscous than water and evaporate at a much higher temperature than water, thus a cake made with butter or eggs instead of water is far denser after removal from the oven. Oils in baked cakes do not behave. Rather than evaporating and thickening the mixture, they remain, saturating the bubbles of escaped gases from what little water there might have been in the eggs, if added, the carbon dioxide released by heating the baking powder.
This saturation produces the most texturally attractive feature of the cookie, indeed all fried foods: crispness saturated with a moisture that does not sink into it. Cookie-like hard wafers have existed for as long as baking is documented, in part because they deal with travel well, but they were not sweet enough to be considered cookies by modern standards. Cookies appear to have their origins in 7th century AD Persia, shortly after the use of sugar became common in the region, they spread to Europe through the Muslim conquest of Spain. By the 14th century, they were common in all levels of society throughout Europe, from royal cuisine to street vendors. With global travel becoming widespread at that time, cookies made a natural travel companion, a modernized equivalent of the travel cakes used throughout history. One of the most popular early cookies, which traveled well and became known on every continent by similar names, was the jumble, a hard cookie made from nuts and water. Cookies came to America through the Dutch in New Amsterdam in the late 1620s.
The Dutch word "koekje" was Anglicized to "cookie" or cooky. The earliest reference to cookies in America is in 1703, when "The Dutch in New York provided...'in 1703...at a funeral 800 cookies...'"The most common modern cookie, given its style by the creaming of butter and sugar, was not common until the 18th century. Cookies are broadly classified according to how they are formed, including at least these categories: Bar cookies consist of batter or other ingredients that are poured or pressed into a pan and cut into cookie-sized pieces after baking. In British English, bar cookies are known as "tray bakes". Examples include brownies, fruit squares, bars such as date squares. Drop cookies are made from a soft dough, dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough flatten. Chocolate chip cookies, oatmeal raisin cookies, rock cakes are popular examples of drop cookies; this may include thumbprint cookies, for which a small central depression is created with a thumb or small spoon before baki
Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, Turkic regions and Iraq. The traditional method of making kaymak is to boil the milk then simmer it for two hours over a low heat. After the heat source is shut off, the cream is left to chill for several hours or days. Kaymak has a high percentage of milk fat about 60%, it has a rich taste. The word kaymak has Central Asian Turkic origins formed from the verb kaymak, which means melt and molding of metal in Turkic; the first written records of the word kaymak is in the well-known book of Mahmud al-Kashgari, Dīwān Lughāt al-Turk. The word remains as kaylgmak in Mongolian, with small variations in Turkic languages as qaymaq in Azerbaijani, qaymoq in Uzbek, қаймақ in Kazakh and Shor, каймак in Kyrgyz, kaymak in Turkish, gaýmak in Turkmen, კაიმაღი in Georgian, καϊμάκι in Greek. Shops in Turkey have been devoted to kaymak consumption for centuries.
Kaymak is consumed today for breakfast along with the traditional Turkish breakfast. One type of kaymak is found in the Afyonkarahiskar region where the water buffalo are fed from the residue of poppy seeds pressed for oil. Kaymak can describe the creamy foam in the traditional "black" Turkish coffee. Kaymak is traditionally eaten with baklava and other Turkish desserts, fruit preserve and honey or as a filling in pancakes. Known as kajmak, it is always produced in the traditional way, in private households. Kajmak is most expensive when freshest -- only two old, it can keep for weeks in the fridge but it becomes hardened and not as tasty as the fresh kajmak. Kajmak can be matured in dried animal skin sacks, this variation is called skorup; the word kajmak can describe the creamy foam in the traditional "black" Turkish coffee in the Balkans. It is enjoyed as an appetizer or for Saturday morning breakfast, as Saturdays are considered open-air market days where best kajmak is found, but as a condiment.
The simplest recipe is lepinja sa kajmakom consumed as fast food. Bosnians, Montenegrins and Macedonians consider it a national meal. Other traditional dishes with kajmak include pljeskavica sa kajmakom, as well as ribić u kajmaku. In Iraq, it is called Gaimar, Geymar or Qaimar and is popular. Derived from the ancient Sumerian word "Gamur" or Ga'ar which means cheese. Iraqi Gaimar is made from the rich, fatty milk of water buffaloes which are prevalent in the marshes of Southern Iraq, it is available both factory produced and from local vendors known as Arab, Arbans or Madan, thus the product is sometimes referred to as Gaimar Arab, Gaimar Maadan, or farmer's Gaimar. Iraqis like to serve Gaimar for breakfast with fresh honey or jam; however the most popular way is to spread it on a type of Iraqi pastry bread called "Kahi", smother it with date honey and wash it down with hot tea. Gaimar on kahi with date syrup is a long-standing traditional breakfast all over Baghdad and throughout the whole of Southern Iraq.
In Iran, sarshir is used to describe a different method which does not involve heating the milk, thus keeping enzymes and other cultures of the milk alive. The word kaymak is used for the boiled method. Qaymaq is a Turkish word used to describe this product among the Azari people of Iran. In Afghanistan, kaymak has a much thinner quality and is eaten for breakfast meals with bread. In the Adjara region of Georgia, bordering Turkey, კაიმაღი or kaimaghi is made from cow milk in homes in the mountainous municipalities of Keda and Khulo, it is eaten with Georgian cheese and/or bread, is only served in restaurants. Kaimaki in Greece refers to mastic-flavored ice cream, available and served alongside traditional desserts. Malai The Poppy Growers of İsmailköy Davidson, Alan. Oxford Companion to Food. "Kaymak", pp. 428–429. ISBN 0-19-211579-0 An Introduction into the Serbian Cuisine Media related to Kaymak at Wikimedia Commons The famous kaymak breakfast of "Pando Usta" at Beşiktaş, Istanbul Kaymak recipe
Ice cream is a sweetened frozen food eaten as a snack or dessert. It may be made from dairy milk or cream, or soy, coconut or almondmilk, is flavored with a sweetener, either sugar or an alternative, any spice, such as cocoa or vanilla. Colourings are added, in addition to stabilizers; the mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam, solid at low temperatures, it becomes more malleable as its temperature increases. The meaning of the name "ice cream" varies from one country to another. Terms such as "frozen custard," "frozen yogurt," "sorbet," "gelato," and others are used to distinguish different varieties and styles. In some countries, such as the United States, "ice cream" applies only to a specific variety, most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.
Products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan. Ice cream may be licked from edible cones. Ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, milkshakes, ice cream cakes and baked items, such as Baked Alaska. History of ice creams began around 500 BC in the Achaemenid Empire with ice combined with flavors to produce summertime treats. In 400 BC, the Persians invented a special chilled food, made of rose water and vermicelli, served to royalty during summers; the ice was mixed with saffron and various other flavours. During the 5th century BC, ancient Greeks ate snow mixed with honey and fruit in the markets of Athens.
Hippocrates encouraged his Ancient Greek patients to eat ice "as it livens the life-juices and increases the well-being." A frozen mixture of milk and rice was used in China around 200 BC. "They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in the same way as salt raises the boiling point of water, it lowers the freezing point to below zero." The Roman Emperor Nero had ice brought from the mountains and combined it with fruit toppings to create chilled delicacies. In the sixteenth century, the Mughal emperors from the Indian subcontinent used relays of horsemen to bring ice from the Hindu Kush to Delhi, where it was used in fruit sorbets. Kulfi is a popular frozen dairy dessert from the Indian subcontinent and is described as "traditional Indian ice cream." It originated in the sixteenth century in the Mughal Empire. When Italian duchess Catherine de' Medici married the Duke of Orléans in 1533, she is said to have brought with her to France some Italian chefs who had recipes for flavoured ices or sorbets.
One hundred years Charles I of England was so impressed by the "frozen snow" that he offered his own ice cream maker a lifetime pension in return for keeping the formula secret, so that ice cream could be a royal prerogative. There is no historical evidence to support these legends, which first appeared during the 19th century; the first recipe in French for flavoured ices appears in 1674, in Nicholas Lemery's Recueil de curiositéz rares et nouvelles de plus admirables effets de la nature. Recipes for sorbetti saw publication in the 1694 edition of Antonio Latini's Lo Scalco alla Moderna. Recipes for flavoured ices begin to appear in François Massialot's Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, starting with the 1692 edition. Massialot's recipes result in a pebbly texture. Latini claims that the results of his recipes should have the fine consistency of snow. Ice cream recipes first appeared in England in the 18th century; the recipe for ice cream was published in Mrs. Mary Eales's Receipts in London in 1718.
To ice cream. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten’d, or Fruit in it; when you wou’d freeze any Sort of Fruit, either Cherries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can. An early reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877. "1744 in Pennsylvania Mag. Hist. & Biogr. I. 126 Among the rarities..was some fine ice cream, with the strawberries and milk, eat most deliciously."The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream. O
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, confectionery is divided into two broad and somewhat overlapping categories, bakers' confections and sugar confections. Bakers' confectionery called flour confections, includes principally sweet pastries and similar baked goods. Sugar confectionery includes candies, candied nuts, chewing gum, bubble gum and other confections that are made of sugar. In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections; the words candy and lollies are common words for the most common varieties of sugar confectionery. The confectionery industry includes specialized training schools and extensive historical records. Traditional confectionery goes back to ancient times and continued to be eaten through the Middle Ages into the modern era. Before sugar was available in the ancient western world, confectionery was based on honey.
Honey was used in Ancient China, Ancient India, Ancient Egypt, Ancient Greece and Ancient Rome to coat fruits and flowers to preserve them or to create sweetmeats. Between the 6th and 4th centuries BC, the Persians, followed by the Greeks, made contact with the Indian subcontinent and its "reeds that produce honey without bees", they adopted and spread sugar and sugarcane agriculture. Sugarcane is indigenous to Southeast Asia. In the early history of sugar usage in Europe, it was the apothecary who had the most important role in the production of sugar-based preparations. Medieval European physicians learned the medicinal uses of the material from the Arabs and Byzantine Greeks. One Middle Eastern remedy for rheums and fevers were little, twisted sticks of pulled sugar called in Arabic al fänäd or al pänäd; these became known in England as alphenics, or more as penidia, pennet or pan sugar. They were the precursors of barley sugar and modern cough drops. In 1390, the Earl of Derby paid "two shillings for two pounds of penydes."
As the non-medicinal applications of sugar developed, the comfitmaker, or confectioner came into being as a separate trade. In the late medieval period the words confyt, comfect or cumfitt were generic terms for all kinds of sweetmeats made from fruits, roots, or flowers preserved with sugar. By the 16th century, a cumfit was more a seed, nut or small piece of spice enclosed in a round or ovoid mass of sugar; the production of comfits was a core skill of the early confectioner, known more in 16th and 17th century England as a comfitmaker. Reflecting their original medicinal purpose, comfits were produced by apothecaries and directions on how to make them appear in dispensatories as well as cookery texts. An early medieval Latin name for an apothecary was confectionarius, it was in this sort of sugar work that the activities of the two trades overlapped and that the word "confectionery" originated. In 1847, the candy bar was invented by Joseph Fry, who discovered a way to mix melted cacao butter back into cocoa powder along with sugar by creating a paste that could press into a mold.
Confections are defined by the presence of sweeteners. These are sugars, but it is possible to buy sugar-free candies, such as sugar-free peppermints; the most common sweetener for home cooking is table sugar, chemically a disaccharide containing both glucose and fructose. Hydrolysis of sucrose gives a mixture called invert sugar, sweeter and is a common commercial ingredient. Confections commercial ones, are sweetened by a variety of syrups obtained by hydrolysis of starch; these sweeteners include all types of corn syrup. Bakers' confectionery includes sweet baked goods those that are served for the dessert course. Bakers' confections are sweet foods that are baked. Major categories include cakes, sweet pastries, doughnuts and cookies. In the Middle East and Asia, flour-based confections predominate. Cakes have a somewhat bread-like texture, many earlier cakes, such as the centuries-old stollen, or the older king cake, were rich yeast breads; the variety of styles and presentations extends from simple to elaborate.
Major categories include butter cakes and foam cakes. Confusingly, some desserts that have the word cake in their names, such as cheesecake, are not technically cakes, while others, such as Boston cream pie are cakes despite seeming to be named something else. Pastry is a large and diverse category of baked goods, united by the flour-based doughs used as the base for the product; these doughs are not always sweet, the sweetness may come from the sugar, chocolate, cream, or other fillings that are added to the finished confection. Pastries can be elaborately decorated. Doughnuts may be baked. Scones and related sweet quick breads, such as bannock, are similar to baking powder biscuits and, in sweeter, less traditional interpretations, can seem like a cupcake. Cookies are small, sweet baked treats, they originated as small cakes, some traditional cookies have a soft, cake-like texture. Others are hard. Sugar confections include sweet, sugar-based foods, which are eaten as snack food; this includes sugar candies, candied fruits and nuts, chewing gum, sometimes ice cream.
In some cases, chocolate confections are treated as a separate category, as are sugar-free versions of sugar confections. Different