imtoken中文钱包下载|candy
作者： imtoken中文钱包下载
2024-03-13 01:27:11
Candy - YouTube
tPressCopyrightContact usCreatorsAdvertiseDevelopersTermsPrivacyPolicy & SafetyHow YouTube worksTest new features© 2024 Google LLCCandy - YouTCandy Crush Saga - Apps on Google Play
y Crush Saga - Apps on Google PlayGamesAppsMoviesBooksKidsgoogle_logo PlayGamesAppsMoviesBooksKidsnonesearchhelp_outline Sign in with Googleplay_appsLibrary & devicespaymentPayments & subscriptionsreviewsMy Play activityredeemOffersPlay PasssettingsSettingsPrivacy Policy • Terms of ServiceGamesAppsMoviesBooksKidsplay_arrowTrailerCandy Crush SagaKingContains adsIn-app purchases4.6star37.3M reviews1B+DownloadsRated for 3+infoInstallShareAdd to wishlistplay_arrowTrailerAbout this gamearrow_forwardMaster the legendary match 3 puzzle game from King and have a blast! With over a trillion matching levels played, Candy Crush Saga is the popular match 3 puzzle game!Match, pop, and blast candies in this tasty puzzle adventure to progress to the next level and get a sugar blast! Master match 3 puzzles with quick thinking and smart matching moves to be rewarded with sugar bonuses and tasty candy combos.Spread jam by matching 3 or more candies in a row and blast your way through the extra sticky puzzles using jelly fishes! Blast jam and chocolate to collect sweet candy juice across thousands of puzzle levels, guaranteed to have you craving more!BECOME THE MASTER OF THE CANDY KINGDOM- Win thousands of sweet matching puzzles: with new puzzles added every 2 weeks, your sugar fix is never far away!WIN CANDYLICIOUS REWARDS- Spin the Daily Booster Wheel to receive jelly fishes and other tasty rewards! Master time-limited match 3 challenges to earn boosters and clear the jelly! VARIETY OF SUGAR-COATED PUZZLE GAMES- Sweet ways to play! Play match 3 game modes and more including Sweet Escape and Clear the Jelly. - Level up playing match 3 puzzles that range from easy to hard, accessible online or offline.BLAST CANDIES WITH FRIENDS- Match and pop candies to get to the top of the leaderboard! Compare scores with friends and find out who’s the match 3 master!- Enjoy the sweetest of match 3 puzzle games around! If you want to master and blast even more puzzles, you may also enjoy other games from King: Candy Crush Soda Saga, Farm Heroes Saga, and Pet Rescue Saga.Candy Crush Saga is free to play but optional in-game items require payment. You can turn off the payment feature by disabling in-app purchases in your device’s settings.By downloading Candy Crush Saga you agree to our terms of service which can be found at https://king.com/termsAndConditionsDo not sell my data: King shares your personal information with advertising partners to personalize ads. Learn more at https://king.com/privacyPolicy. If you wish to exercise your Do Not Sell My Data rights, you can do so by contacting us via the in-game help center or by going to https://soporto.king.com/contactUpdated onMar 7, 2024#2 top grossing casualPuzzleMatch 3CasualSingle playerStylizedOfflineData safetyarrow_forwardSafety starts with understanding how developers collect and share your data. Data privacy and security practices may vary based on your use, region, and age. The developer provided this information and may update it over time.This app may share these data types with third partiesLocation, Personal info, and Device or other IDsThis app may collect these data typesLocation, Personal info and 5 othersData is encrypted in transitYou can request that data be deletedSee detailsRatings and reviewsRatings and reviews are verifiedinfo_outlinearrow_forwardRatings and reviews are verifiedinfo_outlinephone_androidPhonetablet_androidTabletwatchWatchlaptopChromebooktvTVdirections_car_filledCar4.634.6M reviews54321Elisa Messengermore_vert Flag inappropriateShow review historyMarch 9, 2024Candy Royale Is Annoying. I'm over Level 3000, so clearly, I deal with it but I don't understand why we're required to watch 100 players picked every single time. We used to be able to X out of it and skip it but now you're stuck just sitting there over and over and over watching it count up to 100. I'd rather skip it than play and get the free prizes. Seriously. All the other pop-up games you're forced to watch are really weird too. It's not ads so I don't understand why we need to see this.140 people found this review helpfulDid you find this helpful?YesNoShinera Parkermore_vert Flag inappropriateMarch 9, 2024Which problem to start with....I don't like being forced into the candy Royale. That should be optional. Why have the watch ads for boosters option disappeared? Oh, that's right, to make us buy gold bars for moves. Not gonna happen. The milestone frame hasn't updated since 4000. I'm well passed level 5900 almost 6000 and the frame is stuck on 4000. I've reached out to support & no response or resolution. It's time to quit and uninstall. Candy Crush Soda is the same issue, no ads for moves. 126 people found this review helpfulDid you find this helpful?YesNoAutumn Princemore_vert Flag inappropriateMarch 10, 2024The last few days the app has been crashing mid level. When you load back in, it has taken a life and whatever booster you used but starts your level over. It started with crashing only after watching ads for extra moves and now it's every time I get a few moves done. Since I downloaded it, I haven't gotten most of the words or numbers to show in game either. Update did not help and I can't find a way in game because of this to contact candy crush.95 people found this review helpfulDid you find this helpful?YesNoSee all reviewsWhat's newWe hope you’re having fun playing Candy Crush Saga! We update the game every week so don't forget to download the latest version to get all the sweet new features and levels!New to the game? Don’t be shy, join the fun! Coming back after a break? About time! Let’s play!flagFlag as inappropriateApp supportexpand_morepublicWebsiteemailSupport emailcandycrush.techhelp@king.complaceAddressKing.com LimitedAragon Business Centre, Level 4, Dragonara Road, St Julians STJ3140, MaltashieldPrivacy PolicyMore by Kingarrow_forwardCandy Crush Soda SagaKing4.6starFarm Heroes SagaKing4.7starBlossom Blast SagaKing4.4starCandy Crush Jelly SagaKing4.6starBubble Witch 3 SagaKing4.6starBubble Witch 2 SagaKing4.5starSimilar gamesarrow_forwardRoyal MatchDream Games, Ltd.4.6starTemple Run 2Imangi Studios4.2starFruit Ninja®Halfbrick Studios4.3starGardenscapesPlayrix4.8star8 Ball PoolMiniclip.com4.4starToon BlastPeak4.6starflagFlag as inappropriateGoogle PlayPlay PassPlay PointsGift cardsRedeemRefund policyKids & familyParent GuideFamily sharingTerms of ServicePrivacyAbout Google PlayDevelopersGoogle StorePhilippines (English (United State
Candy Corner Philippines: Home of Quality Confections - Candy Corner
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Please be informed that we will resume order processing on January 10 to give way to the sanitation and disinfection of all facilities.Please expect extended delivery delays, but rest assured that we are trying our best to get your treats delivered as soon as possible. Thank you for utmost understanding and keep safe!
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Snack Tray
Snack Tray: Sour Belts Collections 300g
₱ 400.00 ₱ 299.00
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Snack Tray : Dark Chocolate Overload 300g
₱ 500.00 ₱ 465.00
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Violet Crumble Dark Honeycomb Bar 30g
₱ 69.75 ₱ 34.00
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Violet Crumble Original 50g x 4pcs
₱ 480.00 ₱ 240.00
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Violet Crumble Dark 50g x 4pcs
₱ 480.00 ₱ 240.00
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Violet Crumble Cubes Caramel 170g x 2pcs
₱ 359.50 ₱ 250.00
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Snack Tray : Dark Chocolate Favorites 300g
₱ 550.00 ₱ 465.00
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Violet Crumble Milk & Dark 50g x 4pcs
₱ 480.00 ₱ 240.00
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Snack Tray: Gummy Ocean Animals
₱ 400.00 ₱ 299.00
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Snack Tray: Best Seller Gummy Candies 300g
₱ 400.00 ₱ 299.00
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Snack Tray: Milk Chocolate Collection 300g
₱ 500.00 ₱ 465.00
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Snack Tray: Sour Belts Duo Flavor 300g
₱ 400.00 ₱ 299.00
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₱ 500.00 ₱ 465.00
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₱ 400.00 ₱ 299.00
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₱ 500.00 ₱ 355.00
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Snack Box : Chips and Candies Mix
₱ 999.00 ₱ 729.00
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₱ 1,299.00 ₱ 999.00
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₱ 2,999.00 ₱ 2,199.00
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Snack Box : Sugar Free Collection
₱ 1,899.00 ₱ 1,449.00
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Albanese
Albanese Mini Gummy Worms 1kg
₱ 950.00 ₱ 850.00
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Snack Box : Warheads Candy Set
₱ 1,299.00 ₱ 999.00
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₱ 1,299.00 ₱ 859.00
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₱ 1,799.00 ₱ 1,049.00
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Violet Crumble
Violet Crumble 30g
₱ 69.75 ₱ 49.00
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₱ 480.00 ₱ 240.00
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Snack Tray: Strawberry Lover 300g
₱ 499.00 ₱ 299.00
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Snack Tray: Assorted Gummies 300g
₱ 400.00 ₱ 299.00
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Violet Crumble Travel Pouch
₱ 599.00 ₱ 475.00
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Violet Crumble Caramel Cubes 170g
₱ 179.75 ₱ 125.00
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Sconza Dark Chocolate 52% Almonds x 1kg
₱ 1,500.00 ₱ 1,350.00
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Albanese 12 Flavor Gummy Bears x 1kg
₱ 950.00 ₱ 855.00
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Albanese Mini Butterflies x 1kg
₱ 950.00 ₱ 855.00
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Albanese Sour Gummy Worms 1kg
₱ 950.00 ₱ 855.00
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Albanese Wild Cherry Gummy Bears x 1kg
₱ 950.00 ₱ 855.00
-47%
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American Licorice Sour Punch Bites Blue Raspberry 105g
₱ 179.75 ₱ 95.00
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Red & White Peppermint Candy Canes 12pcs
₱ 159.75 ₱ 79.00
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Red & Green Peppermint Candy Canes 12g x 12pcs
₱ 159.75 ₱ 79.00
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Red & White Peppermint Candy Canes 12g x 12pcs
₱ 149.75 ₱ 75.00
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Mini Peppermint Candy Canes Box with 22pcs
₱ 179.75 ₱ 89.00
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Candy Filled Canes 30g x 6pcs set
₱ 120.00 ₱ 60.00
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Brown & Haley
Brown & Haley Almond Roca & Dark Roca Duo Box
₱ 899.50 ₱ 809.00
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Brown & Haley Roca Almond Toffee Box 140g
₱ 449.75 ₱ 399.00
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Brown & Haley Almond Roca Buttercrunch Toffee Box 140g x 2pcs
₱ 899.50 ₱ 809.00
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Brown & Haley Almond Roca Gable Box 140g x 2pcs
₱ 799.50 ₱ 719.00
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Brown & Haley Dark Roca Box 139g x 2pcs
₱ 899.50 ₱ 809.00
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Brown & Haley Dark Roca + Macadamia Toffee Duo Box
₱ 899.50 ₱ 809.00
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Brown & Haley Sea Salt Caramel Roca Box 140g
₱ 449.75 ₱ 399.00
-10%
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Brown & Haley
Brown & Haley Sea Salt Caramel Roca Box 140g x 2pcs
₱ 899.50 ₱ 809.00
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Brown & Haley
Brown & Haley Trio Collection
₱ 1,349.25 ₱ 1,214.00
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Brown & Haley Almond Roca & Macadamia Toffee Duo Box
₱ 899.50 ₱ 809.00
-10%
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Brown & Haley
Brown & Haley Macadamia Roca Toffee Box 139g x 2pcs
₱ 899.50 ₱ 809.00
-7%
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Christmas
Sour Punch Favorites Gift Box
₱ 749.00 ₱ 699.75
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Violet Crumble
Violet Crumble 30g
₱ 69.75 ₱ 49.00
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Sconza Chocolates
Sugar Free Dark Chocolate Almonds Bulk x 250g
₱ 563.00
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Fini Gummies
Fini Licorice Strawberry Belts x 300g
₱ 285.00
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Sconza Chocolates
Sconza Dark Chocolate 52% Almonds x 250g
₱ 375.00
COLLECTION
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Fini Gummies
Sour Belts Collection
₱ 665.00
-10%
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Albanese
Albanese 12 Flavor Gummy Bears x 1kg
₱ 950.00 ₱ 855.00
-51%
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Violet Crumble
Violet Crumble Dark Honeycomb Bar 30g
₱ 69.75 ₱ 34.00
CHIPS
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Chips
Smartfood White Cheddar Popcorn 5.5oz
₱ 189.00
-50%
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Violet Crumble
Violet Crumble Original 50g x 4pcs
₱ 480.00 ₱ 240.00
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Bulk Chocolates
Kimmie Chocorocks Gemstone Nuggets x 250g
₱ 375.00
-10%
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Sconza Chocolates
Sconza Dark Chocolate Almonds Sugar Free x 1kg
₱ 2,250.00 ₱ 2,025.00
NEW
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Fini Gummies
Fini Roller Fantasy Roller Extra Sour 20g x 2pcs
₱ 59.50
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Fini Gummies
Fini Licorice Strawberry-Raspberry Belts x 300g
₱ 285.00
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Snacks
Violet Crumble Nuggets 135g x 2pcs
₱ 359.50
-25%
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Christmas
Candy Corner Advent Calendar: 12 Gifts Inside
₱ 799.00 ₱ 599.75
-10%
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Sconza Chocolates
Sconza Dark Chocolate 52% Almonds x 1kg
₱ 1,500.00 ₱ 1,350.00
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Albanese
Albanese Sugar Free Gummy Bears x 100g
₱ 249.75
CHIPS
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Chips
Cheetos Crunchy 227g
₱ 189.00
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Fini Gummies
Fini Licorice Apple Belts x 300g
₱ 285.00
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Jelly Belly
Jelly Belly Bean Boozled 1.6oz Trio Pack
₱ 599.25
New
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Fini Gummies
Fini Raspberry Belts x 300g
₱ 285.00
New
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Albanese
Albanese 12 Flavor Gummy Bears x 300g
₱ 285.00
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Sugar-Free
Sconza Milk Chocolate Almonds Sugarfree x 250g
₱ 563.00
-50%
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Violet Crumble
Violet Crumble Milk & Dark 50g x 4pcs
₱ 480.00 ₱ 240.00
New
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Sconza Chocolates
Sconza Dark Chocolate Raisins x 250g
₱ 375.00
New
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Sconza Chocolates
Sconza Milk Chocolate Raisins x 250g
₱ 375.00
CHIPS
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Chips
Cheetos Crunchy Cheddar & Jalapeno 227g
₱ 189.00
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Bulk Chocolates
Kimmie Chocorocks Regular Mix x 250g
₱ 375.00
-10%
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Sconza Chocolates
Sconza Dark Chocolate Maltballs 52% x 1kg
₱ 1,500.00 ₱ 1,350.00
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Fini Gummies
Fini Jelly Strawberry Kisses x 300g
₱ 285.00
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Fini Gummies
Fini Roller Strawberry Extra Sour 20g + Fini Roller Fantasy Extra Sour 20g
₱ 49.50
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-15%
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Snack Tray
Snack Tray : Dark Chocolate Favorites 300g
₱ 550.00 ₱ 465.00
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Crackle Snacks Salted Egg Potato Chips 170g
₱ 300.00
-50%
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Violet Crumble
Violet Crumble Milk & Dark 50g x 4pcs
₱ 480.00 ₱ 240.00
-25%
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Snack Tray
Snack Tray Valentines Edition
₱ 400.00 ₱ 299.00
-11%
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Albanese
Albanese Mini Gummy Worms 1kg
₱ 950.00 ₱ 850.00
New
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Sugar-Free
Sconza Milk Chocolate Almonds Sugarfree x 250g
₱ 563.00
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Albanese
Albanese Mini Gummy Worms 300g
₱ 285.00
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Snacks
Violet Crumble Nuggets 135g x 2pcs
₱ 359.50
-50%
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Violet Crumble
Violet Crumble Original 50g x 4pcs
₱ 480.00 ₱ 240.00
-50%
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Violet Crumble Dark 50g x 4pcs
₱ 480.00 ₱ 240.00
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Snacks
Crackle Snacks Bicol Express Potato Chips 140g
₱ 300.00
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Albanese
Albanese Mini Gummy Worms 300g
₱ 285.00
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Kimmie
Kimmie Chocorocks Regular Mix x 1kg
₱ 1,500.00
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Bulk Chocolates
Kimmie Chocorocks Regular Mix x 250g
₱ 375.00
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Jelly Belly
Jelly Belly Bubble Gum 250g
₱ 375.00
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Jelly Belly
Jelly Belly Cantaloupe Jelly Beans x 250g
₱ 375.00
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Jelly Belly
Jelly Belly Toasted Marshmallow x 250g
₱ 375.00
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Jelly Belly
Jelly Belly Vanilla Jelly Beans x 250g
₱ 375.00
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Jelly Belly Watermelon Jelly Beans x 250g
₱ 375.00
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Sconza Chocolates
Sconza Milk Chocolate Maltballs x 1kg
₱ 1,500.00
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Sconza Chocolates
Sconza Milk Chocolate Maltballs x 250g
₱ 375.00
-10%
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Sconza Chocolates
Sconza Milk Chocolate Raisins x 1kg
₱ 1,500.00 ₱ 1,350.00
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Gummies
Fini Licorice Fantasy Belts x 300g
₱ 285.00
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Violet Crumble Nuggets 135g x 2pcs
₱ 359.50
-34%
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Snack Box
Snack Box : Nerds Mix
₱ 1,299.00 ₱ 859.00
-7%
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Snack Tray
Snack Tray: Milk Chocolate Collection 300g
₱ 500.00 ₱ 465.00
-27%
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Snack Box : Chips and Candies Mix
₱ 999.00 ₱ 729.00
-42%
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Snack Box
Snack Box : Retro Pack
₱ 1,799.00 ₱ 1,049.00
-25%
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Snack Tray: Gummy Ocean Animals
₱ 400.00 ₱ 299.00
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American licorice Sour Twist Jar 3
₱ 8.00
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Baking Supplies
MASK & ALCOHOL
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Lollipops
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Shop by Brand
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Jelly Belly
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16 Best Filipino Candies | Candy in Philippines - The Pinoy OFW
16 Best Filipino Candies | Candy in Philippines - The Pinoy OFWSkip to content
MenuNewsTipsRecipesStoriesSSSPag-IBIGOWWABe an OFWBe a SeamanJobsBahrain JobsHong Kong JobsJapan JobsKuwait JobsMalaysia JobsQatar JobsSaudi Arabia JobsSingapore JobsUAE Jobs (Dubai, Abu Dhabi)
MenuNewsTipsRecipesStoriesSSSPag-IBIGOWWABe an OFWBe a SeamanJobsBahrain JobsHong Kong JobsJapan JobsKuwait JobsMalaysia JobsQatar JobsSaudi Arabia JobsSingapore JobsUAE Jobs (Dubai, Abu Dhabi)16 Best Filipino Candies | Candy in PhilippinesWhat where your favorite snacks as a kid? During recess in school, what did you usually spend your baon (allowance) on? Surely you remember your favorite merienda, your favorite chips, and of course… your favorite sweets or candies.In this article, we will take a look at some of the most popular sweets and candies in the Philippines. Amazingly, many of these products have been around for many years — enjoyed by generations of Filipinos all over the world!Table of ContentsToggleTop Filipino Candies and Sweets from Philippines1. Bazooka Bubble Gum2. Choc Nut3. Choco Mallows4. Cloud 95. Curly Tops and Flat Tops6. Goldilocks Polvoron7. Haw Haw Milk Candy8. Iced Gem Biscuits9. Jelly Ace10. LALA11. Orange Swits12. Mik-Mik13. Ovaltine Malt Candies14. Potchi15. Stay Fresh16. White RabbitImage Credits: unofoodsinc.com (Choc Nut) / @JacknJillCloud9PH, @lalachocolate1975, and @icedgembiscuits on Facebook.Top Filipino Candies and Sweets from PhilippinesHere is a list of the most popular Filipino candies. Aside from “hard” candy, we have also included other sweets, such as bubble gum, chocolate, and jelly snacks. Read on and see if your favorites are on the list!1. Bazooka Bubble GumBazooka is a bubble gum brand that many Pinoy kids like to buy from their school canteen or from the neighborhood sari-sari store. A single piece can make pretty good bubbles, but some kids also chew two pieces together to blow bigger bubbles!Another cool thing about Bazooka is the comic strip. Each piece of gum comes with a mini-comic strip, featuring stories about Bazooka Joe and his gang. Pretty amazing, right?!2. Choc NutImagine the taste of chocolate, milk, and peanut — all in one sweet snack! We are talking abut none other than Choc Nut, which is a childhood favorite of many Filipinos, young and old. Over the years, Choc Nut has become so popular that it has been used to enhance other sweets… Choc Nut ice cream, Choc Nut brownies, and many other goodies.Interestingly, Choc Nut has a rival brand, Hany. Some people say that the two brands taste the same, while others say one brand is sweeter than the other. Maybe you should try them both and see for yourself!Image Credit: unofoodsinc.com3. Choco MallowsJust take a single bite of this snack, and you’ll be in chocolate heaven! As the name says, Choco Mallows is made of soft, chewy marshmallow covered in creamy, milky chocolate. You can put Choco Mallows in the fridge, and enjoy them for dessert after meals!4. Cloud 9Cloud 9 is a type of chocolate that’s part of the Jack ‘n Jill brand of snacks. Its made of peanuts, caramel, and nougat — all coated in delicious chocolate. It’s the perfect snack to satisfy your sweet tooth… a snack that will definitely have you feeling like you’re on “Cloud 9!”Image Credit: @JacknJillCloud9PH / Facebook5. Curly Tops and Flat TopsCurly Tops and Flat Tops are homegrown chocolate products made by Ricoa, a Philippine company. These milk chocolates have been a favorite “pasalubong” of Filipino kids for many years! Both Curly Tops and Flat Tops are known for their creamy, chocolatey taste. High quality, yet affordable, too!6. Goldilocks PolvoronAnother popular snack and pasalubong among Filipinos is Goldilocks Polvoron. In case you were wondering, “polvoron” is a snack made by toasting powdered milk, flour, sugar, and butter. The powder is usually molded into round or oval shapes, before being wrapped in colorful packaging.Aside from Goldilocks’ Classic Polvoron, there are other flavors like Cashew and Chocolate, along with Cookies and Cream Polvoron. Notably, many OFWs like to buy these products in the Philippines, so they can share them as gifts when they travel abroad.Image Credit: goldilocksdelivery.com.ph7. Haw Haw Milk CandyIn addition to polvoron, another type of “milky” snack is Haw Haw Milk Candy. This snack is not too hard, so you can actually bite into it and enjoy the milky, sweet flavor as the candy crumbles! Haw Haw Milk Candy has been around for many years, enjoyed by generations of Pinoy kids.8. Iced Gem BiscuitsMany Filipino kids, especially young girls, would mention Iced Gem Biscuits as their favorite snack. As the name says, it is made of biscuits with different colors of hardened icing on top. Some kids like to eat the icing part first, while others like to eat the icing and biscuit together. Either way, Iced Gem Biscuits remains a popular snack to this day!Image Credit: @icedgembiscuits / Facebook9. Jelly AceTechnically speaking, this is jelly, and not candy. But still, we believe that Jelly Ace deserves a spot on this list. Coming in different flavors, it is packed in small, bite-sized cups that children simply love to pop into their mouths. Be sure to place Jelly Ace in the fridge, as it tastes awesome when chilled!10. LALALALA is a milky chocolate snack that’s enjoyed by many Pinoy kids. In case you’re wondering, the letters stand for “Louie, Arlene, Leonisa, and Arlete.” These are the names of the people behind this product. Interesting, right?!Image Credit: @lalachocolate1975 / Facebook11. Orange SwitsOrange Swits has been around for quite some time. It’s sweet, tangy, and covered with sugar for extra sweetness! If you have a sweet tooth, always have some Orange Swits around to satisfy your cravings!12. Mik-MikSimilar to Haw Haw candy, Mik-Mik is a milk-flavored sweet that is really popular among the little ones. The main difference is that it comes in powder form, and it comes with a straw used for eating Mik-Mik. Pretty unusual, huh?!Image Credit: jockersfoods.com13. Ovaltine Malt CandiesYou may be familiar with Ovaltine, a malt drink that many kids love, but have you ever tried Ovaltine Malt Candies? This product offers the same delicious, sweet malt chocolate taste — in candy form! It used to be called Ovaltinees… does the name ring a bell? If yes, then you are likely one of the early generation of Ovaltine lovers!14. PotchiIt’s strawberry-sweet, chewy, and oh so yummy! Aside from the cute-sounding name, Potchi remains a top contender in this list, with numerous Filipino children enjoying this candy. Other than the classic Strawberry Cream flavor — Potchi also comes in other variants, namely Potchi Gummy Bears and Potchi Gummy Worms. Yummy!Image Credit: columbiafood.com.ph15. Stay FreshNeed to freshen your breath, really quick? Pop a few pieces of Stay Fresh candies in your mouth and enjoy its sweet, cooling sensation. Manufactured by Super Candy Corporation, this mint-flavored candy will have you feeling fresh in no time!16. White RabbitThis list would not be complete without White Rabbit. This sweet, chewy candy has been around for many years, loved by Pinoys of all ages! Of course, the most unique feature of this candy is the thin, translucent wrapper inside. Since it’s made of sticky rice, the wrapper itself is completely edible! Truly amazing, right?!Image Credit: qfco.comThe times may have changed, and many products come and go. But still, there are certain things that stay and remind us of our childhood years. The above list of Filipino candies is the perfect example!How about you? Do you know about any other Pinoy candies or sweets that should also be on this list? On the other hand, if it’s street food that you’re craving for, here is a list of the most popular Filipino street food of all time!Different Offenses that Could Send an OFW to the POEA’s WatchlistOfficial List of Certified Filipino Voters in Hong Kong for 2022 National ElectionsLeave a Comment Cancel replyYou must be logged in to post a comment.Czech Students Discover that “Eats More Fun in the Philippines!”WATCH: Kora’s Filipino Doughnuts a Hit in New York, 10,000 People on WaitlistFilipino Christmas: What’s it Like in the Philippines?PH, China Agree on Training Filipino Teachers to Speak MandarinGermany to Bring in Filipino Nurses to Care for their Coronavirus PatientsThePinoyOFW.com © 2024 | Privacy Polic
Candy - Wikipedia
Candy - Wikipedia
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1History
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1.1Industrial Revolution
2Classification
3Production
4Packaging
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4.1Purposes of packaging
4.2History
4.3Marketing and design
5Shelf life
6Nutrition
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6.1Meal replacements
6.2Vegetarianism
7Health effects
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7.1Cavities
7.2Glycemic index
7.3Contamination
7.4Choking deaths
8Sales
9Cultural significance
10Holidays
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10.1Association with Halloween
11See also
12Notes
13References
14External links
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From Wikipedia, the free encyclopedia
Sweet confection
This article is about the type of confection generally. For other uses, see Candy (disambiguation) and Candies (disambiguation).
"Sweets" redirects here. For other uses, see Sweets (disambiguation).
CandyCandy at a bazaar in Damascus, SyriaAlternative namesSweets, lolliesTypeSugar confectioneryMain ingredientsSugar or honey Media: Candy
Candy, alternatively called sweets or lollies,[a] is a confection that features sugar as a principal ingredient. The category, also called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.
Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture and a dessert in another.[2]
History
A Japanese vendor selling sweets in "The Great Buddha Sweet Shop" from the Miyako meisho zue (1787)
The word candy entered the English language from the Old French çucre candi ("sugar candy"). The French term probably has earlier roots in the Arabic qandi, Persian qand and Sanskrit khanda, all words for sugar.[3]
Sugarcane is indigenous to tropical South and Southeast Asia. Pieces of sugar were produced by boiling sugarcane juice in ancient India and consumed as khanda.[4][5][6][7][8] Between the 6th and 4th centuries BCE, the Persians, followed by the Greeks, discovered the people in India and their "reeds that produce honey without bees". They adopted and then spread sugar and sugarcane agriculture.[9]
Before sugar was readily available, candy was based on honey.[10] Honey was used in Ancient China, the Middle East, Egypt, Greece and the Roman Empire to coat fruits and flowers to preserve them or to create forms of candy.[11] Candy is still served in this form today, though now it is more typically seen as a type of garnish.
Before the Industrial Revolution, candy was often considered a form of medicine, either used to calm the digestive system or cool a sore throat. In the Middle Ages candy appeared on the tables of only the most wealthy at first. At that time, it began as a combination of spices and sugar used as an aid to digestion. Banquet hosts typically served these types of 'candies' at banquets for their guests. One of these candies, sometimes called chamber spice, was made with cloves, ginger, aniseed, juniper berries, almonds and pine kernels dipped in melted sugar.[11]
The Middle English word candy began to be used in the late 13th century.[12][13]
The first candy came to America during the early 18th century from Britain and France. Only a few of the early colonists were proficient in sugar work and sugary treats were generally only enjoyed by the very wealthy. Even the simplest form of candy – rock candy, made from crystallized sugar – was considered a luxury.[14]
Industrial Revolution
The candy business underwent a drastic change in the 1830s when technological advances and the availability of sugar opened up the market. The new market was not only for the enjoyment of the rich but also for the pleasure of the working class. There was also an increasing market for children. While some fine confectioners remained, the candy store became a favorite of the child of the American working class. Penny candies epitomized this transformation of candy. Penny candy became the first material good that children spent their own money on. For this reason, candy store-owners relied almost entirely on the business of children to keep them running. Even penny candies were directly descended from medicated lozenges that held bitter medicine in a hard sugar coating.[15]
In 1847, the invention of the candy press (also known under the surprising name of a toy machine) made it possible to produce multiple shapes and sizes of candy at once. In 1851, confectioners began to use a revolving steam pan to assist in boiling sugar. This transformation meant that the candy maker was no longer required to continuously stir the boiling sugar. The heat from the surface of the pan was also much more evenly distributed and made it less likely the sugar would burn. These innovations made it possible for only one or two people to successfully run a candy business.[14]
Our Mutual Friend, January 7, 1885, satirical cartoon by Joseph Keppler, warning of the dangers of color additives used in candy.
As the path from producer to market became increasingly complicated, many foods were affected by adulteration and the addition of additives which ranged from relatively harmless ingredients, such as cheap cornstarch and corn syrup, to poisonous ones. Some manufacturers produced bright colors in candy by the addition of hazardous substances for which there was no legal regulation: green (chromium(III) oxide and copper acetate), red (lead(II,IV) oxide and mercury sulfide), yellow (lead chromate) and white (chalk, arsenic trioxide).[16]
In an 1885 cover cartoon for Puck, Joseph Keppler satirized the dangers of additives in candy by depicting the "mutual friendship" between striped candy, doctors, and gravediggers. By 1906, research into the dangers of additives, exposés of the food industry, and public pressure led to the passage of the Pure Food and Drug Act, the first federal United States law to regulate food and drugs, including candy.[16]
Classification
Sugar candies include hard candies, soft candies, caramels, marshmallows, taffy, and other candies whose principal ingredient is sugar. Commercially, sugar candies are often divided into groups according to the amount of sugar they contain and their chemical structure.[17]
Hard-boiled candies made by the vacuum cooking process include stick candy, lemon drops and horehound drops. Open-fire candy, like molasses taffy and cream taffy, is cooked in open kettles and then pulled. Pan work candies include nuts and other candies like jelly beans and sugar-coated almonds, made by coating with sugar in revolving copper kettles. Gum work candy is cooked in large kettles fashioned for melting and molded, dried and sugared like gum drops. They are soaked for a time in sugar syrup to allow crystals to form.[18]
Sugar candies can be classified into noncrystalline and crystalline types. Noncrystalline candies are homogeneous and may be chewy or hard; they include hard candies, caramels, toffees, and nougats. Crystalline candies incorporate small crystals in their structure, are creamy that melt in the mouth or are easily chewed; they include fondant and fudge.[19] In 2022, flavorless candy was developed that was hard but not sweet.[20]
Comparison of sugar candies
Konpeitō is a traditional Japanese sugar candy. When finished, it is almost 100% solid sugar.
Fruit-shaped hard candy is a common type of sugar candy, containing sugar, color, flavor, and a tiny bit of water.
Chikki are homemade nut brittles popular in India. Between the nuts or seeds is hard sugar candy.
German Haribo gummy bears were the first gummi candy ever made. They are soft and chewy.
Fudge is a type of sugar candy that is made by mixing and heating sugar, butter and milk.
Pantteri is a soft, chewy Finnish sugar candy. The colored ones are fruity, while black are salmiakki (salty licorice-flavored).
Chocolate is sometimes treated as a separate branch of confectionery.[21] In this model, chocolate candies like chocolate candy bars and chocolate truffles are included. Hot chocolate or other cocoa-based drinks are excluded, as is candy made from white chocolate. When chocolate is treated as a separate branch, it also includes confections whose classification is otherwise difficult, being neither exactly candies nor exactly baked goods, like chocolate-dipped foods, tarts with chocolate shells, and chocolate-coated cookies.
Comparison of chocolate types
Unsweetened baking chocolate contains no sugar.
Bittersweet or dark chocolate contains some sugar.
Milk chocolate contains milk and lower levels of cocoa solids.
Because white chocolate contains no cocoa solids, it is classified as sugar confectionery instead of chocolate.
Compound chocolate is used in place of pure chocolate to reduce costs.
Flowers made from modeling chocolate.
Production
Main article: Candy making
Batasha is one of the many traditional candies found in South Asia. Flavored varieties include nuts and mint
Sugar candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle. The texture of candy depends on the ingredients and the temperatures that the candy is processed at.
The final texture of sugar candy depends primarily on the concentration of sugar. As the syrup is heated, it boils, water evaporates, the sugar concentration increases and the boiling point rises. A given temperature corresponds to a particular sugar concentration. These are called sugar stages. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies.[22] Once the syrup reaches 171 °C (340 °F) or higher, the sucrose molecules break down into many simpler sugars, creating an amber-colored substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavoring.
Licorice is a candy flavored with the extract of the roots of the licorice plant. It is popular in Finland.
Most candies are made commercially. The industry relies significantly on trade secret protection, because candy recipes cannot be copyrighted or patented effectively, but are very difficult to duplicate exactly. Seemingly minor differences in the machinery, temperature, or timing of the candy-making process can cause noticeable differences in the final product.[23]
Packaging
Individually wrapped butterscotch candies.
A box of chocolates, usually given as a gift.Candy wrapper or sweets wrapper is a common term for this packaging.[24]
Purposes of packaging
Packaging preserves aroma and flavor and eases shipping and dispensation. Wax paper seals against air, moisture, dust, and germs, while cellophane is valued by packagers for its transparency and resistance to grease, odors and moisture. In addition, it is often resealable. Polyethylene is another form of film sealed with heat, and this material is often used to make bags in bulk packaging. Plastic wraps are also common. Aluminum foils wrap chocolate bars and prevent a transfer of water vapor while being lightweight, non-toxic and odor proof. Vegetable parchment lines boxes of high-quality confections like gourmet chocolates. Cardboard cartons are less common, though they offer many options concerning thickness and movement of water and oil.
Packages are often sealed with a starch-based adhesive derived from tapioca, potato, wheat, sago, or sweet potato. Occasionally, glues are made from the bones and skin of cattle and hogs for a stronger and more flexible product, but this is not as common because of the expense.[25]
History
Prior to the 1900s, candy was commonly sold unwrapped from carts in the street, where it was exposed to dirt and insects. By 1914, there were some machines to wrap gum and stick candies, but this was not the common practice. After the polio outbreak in 1916, unwrapped candies garnered widespread censure because of the dirt and germs. At the time, only upscale candy stores used glass jars. With advancements in technology, wax paper was adopted, and foil and cellophane were imported to the U.S. from France by DuPont in 1925. Necco packagers were one of the first companies to package without human touch.[26] Kiosks and vending machines were introduced around the beginning of the 20th century.[27]
Candy packaging played a role in its adoption as the most popular treat given away during trick-or-treating for Halloween in the US. In the 1940s, most treats were homemade. During the 1950s, small, individually wrapped candies were recognized as convenient and inexpensive. By the 1970s, after widely publicized but largely false stories of poisoned candy myths circulating in the popular press, factory-sealed packaging with a recognizable name brand on it became a sign of safety.[28]
Marketing and design
Packaging helps market the product as well. Manufacturers know that candy must be hygienic and attractive to customers. In the children's market quantity, novelty, large size and bright colors are the top sellers.[26] Many companies redesign the packaging to maintain consumer appeal.
Shelf life
Because of its high sugar concentration, bacteria are not usually able to grow in candy. As a result, the shelf life is longer for candy than for many other foods. Most candies can be safely stored in their original packaging at room temperature in a dry, dark cupboard for months or years. As a rule, the softer the candy or the damper the storage area, the sooner it goes stale.[29]
Shelf life considerations with most candies are focused on appearance, taste, and texture, rather than about the potential for food poisoning; that is, old candy may not look appealing or taste very good, even though it is very unlikely to make the eater sick. Candy can be made unsafe by storing it badly, such as in a wet, moldy area. Typical recommendations are these:[29]
Hard candy may last indefinitely in good storage conditions.
Dark chocolate lasts up to two years.
Milk chocolates and caramels usually become stale after about one year.
Soft or creamy candies, like candy corn, may last 8 to 10 months in ideal conditions.
Chewing gum and gumballs may stay fresh as long as 8 months after manufacture.
Nutrition
Caramels, candy made from butter, milk and sugar, have little nutritional value.
Most sugar candies are defined in US law as a food of minimal nutritional value.[30]
Even in a culture that eats sweets frequently, candy is not a significant source of nutrition or food energy for most people. The average American eats about 1.1 kg (2.5 pounds) of sugar or similar sweeteners each week, but almost 95% of that sugar—all but about 70 grams (2.5 ounces)—comes from non-candy sources, especially soft drinks and processed foods.[31]
Meal replacements
Candy is considered a source of empty calories, because it provides little or no nutritional value beyond food energy. At the start of the 20th century, when undernutrition was a serious problem, especially among poor and working-class people, and when nutrition science was a new field, the high calorie content was promoted as a virtue. Researchers suggested that candy, especially candy made with milk and nuts, was a low-cost alternative to normal meals. To get the food energy necessary for a day of labor, candy might cost half as much as eggs.[32] During the 1920s and 1930s, candy bars selling for five cents were often marketed as replacements for lunch.[33]
At the 1904 World Fair, the Quaker Oats Company made a candy-coated puffed cereal, a wheat-based product similar to Cracker Jack's candy-coated popcorn. The product concept was re-introduced unsuccessfully in 1939 by another business as Ranger Joe, the first pre-sweetened, candy-coated breakfast cereal. Post Foods introduced their own version in 1948, originally called Happy Jax and later Sugar Crisp. They marketed it as both a replacement for unsweetened breakfast cereals and also for eating as a snack or as candy, using three animated cartoon bears as the mascots: Candy, Handy, and Dandy. The early slogans said, "As a cereal it's dandy—for snacks it's so handy—or eat it like candy!"[34]
In more recent times, a variety of snack bars have been marketed. These include bars that are intended as meal replacements as well as snack bars that are marketed as having nutritional advantages when compared to candy bars, such as granola bars. However, the actual nutritional value is often not very different from candy bars, except for usually a higher sodium content, and the flavors (most popularly, chocolate, fudge, and caramel) and the presentation mimic candy bars.[33]
Sesame seed balls
Among the Bengali people, candy may be eaten for an entire meal, especially during festivals. Candy may also be offered to vegetarian guests in lieu of fish or meat dishes in India.[35]
Vegetarianism
Most candy contains no meat or other animal parts, and many contain no milk or other animal products. Some candy, including marshmallows and gummi bears, contains gelatin derived from animal collagen, a protein found in skin and bones, and is thus avoided by vegans and some vegetarians. "Kosher gelatin" is also unsuitable for vegetarians and vegans, as it is derived from fish bones.[36] Other substances, such as agar, pectin, starch and gum arabic may also be used as setting and gelling agents, and can be used in place of gelatin.
Other ingredients commonly found in candy that are not suitable for vegetarian or vegan diets include carmine, a red dye made from cochineal beetles, and confectioner's glaze, which contains shellac, a resin excreted by female lac bugs.
Health effects
Cavities
Candy generally contains sugar, which is a key environmental factor in the formation of dental caries (cavities).[37] Several types of bacteria commonly found in the mouth consume sugar, particularly Streptococcus mutans. When these bacteria metabolize the sugar found in most candies, juice, or other sugary foods, they produce acids in the mouth that demineralize the tooth enamel and can lead to dental caries. Heavy or frequent consumption of high-sugar foods, especially lollipops, sugary cough drops, and other sugar-based candies that stay in the mouth for a long time, increases the risk of tooth decay.[37][38] Candies that also contain enamel-dissolving acids, such as acid drops, increase the risk.[38] Cleaning the teeth and mouth shortly after eating any type of sugary food, and allowing several hours to pass between eating such foods, reduces the risk and improves oral health.[37][38]
However, frequent consumption of fruits and fruit juice, which contain both acid and sugars, may be a more significant factor in dental decay than candies.[38]
The link between candy and caries was formally identified through the Vipeholm experiments, where intellectually disabled people were fed copious amounts of candy and were found to develop poor dental health.[39] The experiments are today considered to have violated multiple principles of medical ethics.[40]
Glycemic index
Most candy, particularly low-fat and fat-free candy, has a high glycemic index (GI), which means that it causes a rapid rise in blood sugar levels after ingestion. This is chiefly a concern for people with diabetes, but could also be dangerous to the health of non-diabetics.[41]
Contamination
Some kinds of candy have been contaminated with an excessive amount of lead in it.[42] Claims of contamination have been made since shortly after industrial-scale candy factories began producing candy in the mid-19th century, although these early claims were rarely true.[43]
Contamination by infectious agents such as virus or bacteria is unlikely through sweets, including unwrapped sweets. This is in part because bacteria can not replicate in the very dry and sweet environment of candy.[44]
Choking deaths
Candies with plastic toys inside can create a choking hazard
Hard, round candies are a leading cause of choking deaths in children.[45] Some types of candy, such as Lychee Mini Fruity Gels, have been associated with so many choking deaths that their import or manufacture is banned by some countries.[45][46]
Non-nutritive toy products such as chocolate eggs containing packaging with a toy inside are banned from sale in the US. If the material attached to confectionery has a function and will not cause any injury to the consumer, it is allowed to be marketed. In the EU, however, the Toy Safety Directive 2009/48/EC specifies that toys contained in food only need separate packaging that cannot be swallowed.[47]
Sales
See also: List of top-selling candy brands
All assorted M&M candies at New York shop
Global sales of candies were estimated to have been approximately US$118 billion in 2012.[48] In the United States, $2 is spent on chocolate for every $1 spent on non-chocolate candy.[49]
Because each culture varies in how it treats some foods, a food may be considered a candy in one place and a dessert in another. For example, in Western countries, baklava is served on a plate and eaten with a fork as a dessert, but in the Middle East, Northern Africa, and Eastern Europe, it is treated as a candy.[2]
Cultural significance
Candy is the source of several cultural themes.
Adults worry that other people will use candy to poison or entice children into harmful situations. Stranger danger warnings include telling children not to take candy from strangers, for fear of the child being abducted. Poisoned candy myths persist in popular culture, especially around trick-or-treating at Halloween, despite the rarity of actual incidents.[43]
The phrase like taking candy from a baby is a common simile, and means that something is very easy to do.[43]
A 1959 Swedish dental health campaign encouraged people to reduce the risk of dental problems by limiting consumption of candy to once a week. The slogan, "All the sweets you want, but only once a week", started a tradition of buying candy every Saturday, called lördagsgodis (literally "Saturday candy").[50]
Holidays
Association with Halloween
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To this day, the process of going door to door to receive free candy during Halloween-time has become a major draw for children all across America. Children across the country dress up in costume and go door to door. In turn, the residents of each house graciously buy candy for children and hand it out in small increments. Just as it had been in the mid-1970s, the main form of candy that is passed out is pre-packaged sweets. Parents feel much more easy minded allowing their children to eat pre-packaged candies because of the quality control that comes with each product. As a result, name brand candies have become a staple for Halloween and trick-or-treating up to the present. Some candies continue to be popular with trick-or-treaters, such as Reese's Cups, Kit Kat, and Snickers, which were the top three Halloween candies of 2022.[51]
The tradition of handing out treats on Halloween originated from the holiday of All Hallows Day, or All Saints Day, which derives from Christian tradition. On this day, children would travel across town, saying prayers along the way. These children prayed mainly for all people who had died. In between their prayers, these children would also arrive at the doorsteps of people within their town. As a reward for their actions, they were given homemade cakes referred to as soul cakes, made by the homeowners. These soul cakes resembled a form of biscuit and were usually filled with raisins or cinnamon among other ingredients. Many cakes were also given to the poor during this time. The soul cakes gave these children the incentive to pray intensely in exchange for sweets.[52]Halloween candy being sold at a supermarket in Virginia
The idea of providing trick-or-treaters with candy was not fully conceptualized until the 1950s. Up until that point many households continued to provide children with soul cakes among other homemade goods. However, it was discovered by numerous candy producers that the holiday of Halloween could be marketed to sell their products. As a result, many households began to buy candy products. The main draw to these candy products were that they were inexpensive, took no time to prepare, and came in bulk. Nevertheless, candy would not completely take over until the 1970s. Up until that point, givers would continue to make treats or package small toys and coins specifically for Halloween.[53]
The main cause for the shift from homemade treats to pre-packaged candies was the result of speculation concerning tampered food. Many parents during this time were concerned that their children were being exposed to needles or toxic chemicals within their halloween goods. The lack of packaging made it much easier for a person to put dangerous substances into the food they were planning to give out. These worries were heightened because of a large number of false reports concerning medical attention relating to dangerous halloween treats. As a result, parents became much more likely to allow their children to participate in Halloween festivities when packed candy was introduced. They noticed that it would be much harder for a person to tamper with factory packaged sweets because the seal would be torn. It would be too noticeable if someone tried to affect the product.[54]
Judging from recent statistics, it is evident that Halloween candy is still at high demand. In 2021 alone, profits from halloween candy were up to at least "$324 million". From the same report, the demand for halloween candy was "up 59.8% from 2019". From these numbers it can be presumed that Halloween is still a big deal for Americans. An even bigger deal for the American public is the act of receiving candy from trick-or-treating. Candy continues to be a staple for the Halloween season and remains the biggest draw for participation.[55]
See also
Bulk confectionery
Candy making
List of candies
List of desserts
List of top-selling candy brands
Notes
^ "Candy" is used chiefly in Canada and the US, "sweets" in the UK and Ireland, and "lollies" in Australia and New Zealand.[1]
References
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^ Edwards, W.P. (2000). The Science of Sugar Confectionery. Cambridge: Royal Society of Chemistry. p. 1. ISBN 9780854045938.
^ The Cold Water Candy Test Archived 2006-01-06 at the Wayback Machine, Exploratorium; Sugar Syrup Chart Archived 2007-01-28 at the Wayback Machine at Baking911
^ Richardson, Tim H. (2002). Sweets: A History of Candy. Bloomsbury USA. pp. 12–13. ISBN 1-58234-229-6.
^ Old Candy Wrappers Archived 2011-05-17 at the Wayback Machine. Wholesale Candy Store. Retrieved on November 2, 2011.
^ "Trends in Food Packaging Technology". Journal of Agricultural and Food Chemistry. 1 (16): 978–986. October 1953. doi:10.1021/jf60016a002.
^ a b Kawash, Samira (September 2012). "The Candy Prophylactic: Danger, Disease, and Children's Candy around 1916". The Journal of American Culture. 33 (3).
^ Otter, Chris (2020). Diet for a large planet. US: University of Chicago Press. p. 90. ISBN 978-0-226-69710-9.
^ Kawash, Samira (2013). Candy: A Century of Panic and Pleasure. New York: Faber & Faber, Incorporated. pp. 271–276. ISBN 9780865477568.
^ a b The Shelf Life of Candy Archived 2011-09-11 at the Wayback Machine from The Candy Crate
^ "Foods of Minimal Nutritional Value". www.fns.usda.gov. Appendix B of 7 CFR Part 210. Food and Nutrition Service, United States Department of Agriculture. 13 September 2013. Archived from the original on 2015-05-28. Retrieved 2017-08-04.
^ Kawash, Samira (2013). Candy: A Century of Panic and Pleasure. New York: Faber & Faber, Incorporated. p. 11. ISBN 9780865477568.
^ Kawash, Samira (2013). Candy: A Century of Panic and Pleasure. New York: Faber & Faber, Incorporated. p. 98. ISBN 9780865477568.
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^ Kawash, Samira (2013-10-15). Candy: A Century of Panic and Pleasure. Macmillan. pp. 287–289 and color plate #15. ISBN 9780865477568.
^ Richardson, Tim H. (2002). Sweets: A History of Candy. Bloomsbury USA. pp. 335–336. ISBN 1-58234-229-6.
^ Will These Bones Live? Yechezkel 37:3 Archived 2007-09-28 at the Wayback Machine. Kashrut.com. Retrieved on November 2, 2011.
^ a b c Segura, Adriana; Boulter, Suzanne; Clark, Melinda; Gereige, Rani; Krol, David M.; Mouradian, Wendy; Quinonez, Rocio; Ramos-Gomez, Francisco; Slayton, Rebecca; Keels, Martha Ann (December 2014). "Maintaining and improving the oral health of young children". Pediatrics. 134 (6): 1224–1229. doi:10.1542/peds.2014-2984. ISSN 1098-4275. PMID 25422016.
^ a b c d Delivering better oral health: an evidence-based toolkit for prevention (PDF). Public Health England. June 2014. Archived from the original (PDF) on 2017-01-21. Retrieved 2015-03-31.
^ Gustafsson, B. E.; Quensel, C. E.; Lanke, L. S.; Lundqvist, C.; Grahnen, H.; Bonow, B. E.; Krasse, B. (September 1954). "The Vipeholm dental caries study; the effect of different levels of carbohydrate intake on caries activity in 436 individuals observed for five years". Acta Odontologica Scandinavica. 11 (3–4): 232–264. doi:10.3109/00016355308993925. ISSN 0001-6357. PMID 13196991.
^ Krasse, Bo (September 2009). "The Vipeholm Dental Caries Study: Recollections and Reflections 50 Years Later". Journal of Dental Research. 80 (9): 1785–1788. doi:10.1177/00220345010800090201. ISSN 0022-0345. PMID 11926233. S2CID 6314797.
^ Balkau; et al. (Mar 1998). "High blood glucose concentration is a risk factor for mortality in middle-aged nondiabetic men. 20-year follow-up in the Whitehall Study, the Paris Prospective Study, and the Helsinki Policemen Study". Diabetes Care. 21 (3): 360–7. doi:10.2337/diacare.21.3.360. PMID 9540016. S2CID 37025679.
^ Medlin, Jennifer (2017-01-02). "Lead: Sweet Candy, Bitter Poison". Environmental Health Perspectives. 112 (14): A803. doi:10.1289/ehp.112-a803a. ISSN 0091-6765. PMC 1247598. PMID 15515224.
^ a b c Kawash, Samira (2013). Candy: A Century of Panic and Pleasure. New York: Faber & Faber, Incorporated. pp. 8–25. ISBN 9780865477568.
^ "Kan sjukdomar spridas genom lösgodis? - Fråga oss - Livsmedelsverket". fragor.livsmedelsverket.se. Retrieved 2023-06-04.
^ a b Roach, Mary (26 March 2013). "The Marvels in Your Mouth". The New York Times. Archived from the original on 16 July 2021. Retrieved 28 March 2013.
^ Seidel JS, Gausche-Hill M (November 2002). "Lychee-flavored gel candies: a potentially lethal snack for infants and children". Arch Pediatr Adolesc Med. 156 (11): 1120–2. doi:10.1001/archpedi.156.11.1120. PMID 12413340.
^ "Directive 2009/48/EC on the safety of toys". European Parliament & Council. 18 June 2009. Archived from the original on 26 January 2016. Retrieved 8 April 2015.
^ Kawash, Samira (2013). Candy: A Century of Panic and Pleasure. New York: Faber & Faber, Incorporated. p. 6. ISBN 9780865477568.
^ Rivenburg, Roy (21 October 2020). "Will the Pandemic Hurt the Candy–Industrial Complex?". Los Angeles Times. Archived from the original on 2020-10-23. Retrieved 2020-10-24.
^ Kawash, Samira (2013). Candy: A Century of Panic and Pleasure. New York: Faber & Faber, Incorporated. pp. 257–258. ISBN 9780865477568.
^ Polansky, Rob (25 October 2022). "And this year's most popular Halloween candy is..." www.wfsb.com. Archived from the original on 2022-11-29. Retrieved 2022-11-29.
^ Marya, Noah Sheidlower, Radhika (2021-10-31). "Halloween food traditions go way back -- and didn't always involve candy". CNN. Archived from the original on 2022-10-08. Retrieved 2022-10-25.{{cite web}}: CS1 maint: multiple names: authors list (link)
^ "Why Do We Eat Candy on Halloween?". Mental Floss. 2019-10-15. Archived from the original on 2022-10-07. Retrieved 2022-10-25.
^ Kawash, Samira (2010-10-21). "How Candy and Halloween Became Best Friends". The Atlantic. Archived from the original on 2022-10-24. Retrieved 2022-10-25.
^ "Halloween candy sales are booming. Here are the most popular candies in your state". www.yahoo.com. 18 October 2021. Archived from the original on 2022-10-25. Retrieved 2022-10-25.
External links
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Science of Candy – Descriptions and videos of hardness stages
33 Unique Treats From All Around the World in The New York Times
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Home Inspiration 50 Types of Candy You Have to Try
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50 Types of Candy You Have to Try
April 17, 2023 0 66676
Nothing beats a sweet decadent treat that delights the taste buds and gives you a slight sugar rush. Candy comes in a variety of different forms, from hard Jawbreakers that are practically indestructible to crunchy brittle that’s just begging to be broken. There’s truly a type of candy for everyone. Even those who aren’t that big on cloyingly sweet confections can choose a less sweet option, such as dark chocolate.
We’ve gathered up 50 different types of candy that you absolutely need to try if you haven’t already. Feel free to browse through our list to find a new hidden gem. Here are 50 types of candy you have to sample:
1. Chocolate Covered Strawberries
Fresh and plump strawberries are topped with semisweet chocolate. The chocolate forms a crunchy shell around the strawberry that contrasts so nicely with the juicy strawberry.
2. Caramel Popcorn
Caramel popcorn consists of popcorn covered in a caramel candy shell made of sugar and butter with just a hint of salt. It features both sweet and savory flavors and is seriously addicting.
3. Gummies
Gummy candies include anything that’s sweet and chewy. Gummy bears, gummy rings, gummy worms, fruit slices, Swedish fish, gummy sharks, and more are all grouped together in this delicious candy category.
4. Hard Candy
Hard candies are basically the opposite of gummy candies. This category encompasses everything that has a hard outer shell, such as Jolly Ranchers, Lifesavers, Runts, hard caramels, and more.
5. Candy Canes
Red and white and shaped like a hook, candy canes are the quintessential Christmas treat. Legend has it that a choirmaster in Germany created the candy when he handed out sugar sticks bent into shepherd hooks to children attending the ceremonies in 1670.
6. Licorice
Licorice is a polarizing treat: you either love it or you hate it. It was created in 1790 when a pharmacist mixed sugar with cough syrup containing licorice root and only expanded from there.
7. Lollypops
Lollypops are everyone’s favorite candy on a stick. Though likely invented thousands of years ago, the first modern version of the lollypop was created in the Civil War era when hard candy was put on the tips of pencils for children.
8. Sours
Sour candy is not for the faint of heart. From Lemonheads to Cry Babies, sour candy will make you pucker and tear up. Many types of sour candy incorporate sour ingredients into the candy, while others are dusted with sour-tasting sugar.
9. Chewing Gum
Chewing gum has been around for quite a while. In the late 1840s, a man named John Curtis developed the first commercial chewing gum by boiling spruce tree resin, cutting it into strips, and coating those strips in cornstarch to keep them from sticking together.
10. Cotton Candy
Everyone knows and loves this candy that’s as soft as a cloud. Surprisingly, cotton candy was invented by a dentist and a confectioner who created a machine that spun heated sugar through a screen, creating a floss-like texture.
11. Caramels
Made by heating sugar, water, and cream or milk, caramels feature a chewy texture, a deep, rich flavor, and a dark golden brown color. Caramel can be eaten alone or combined with milk chocolate, creme, or other add-ins.
12. Candy Buttons
Candy buttons are small rounded pegs of candy in varying colors (often blue, pink, and yellow) that are attached to a strip of paper. They were originally created in the 1930s and remain popular to this day.
13. Bon Bons
Often called chocolates or confections, bon bons are molded chocolates with a non-chocolate center, such as fruit or caramel. They differ from truffles, which feature a chocolate center and are rolled in another ingredient, such as cocoa powder or nuts.
14. Brittle Candy
Brittle candy consists of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts. According to legend, a Southern woman added baking soda instead of cream of tartar to her taffy recipe, resulting in a crunchy brittle instead of a chewy taffy.
15. Candy Corn
A Halloween favorite, candy corn is made with a mixture of sugar, fondant, corn syrup, vanilla, and marshmallow creme. It was originally created in the 1880s by a candymaker at the Wunderlee Candy Company in Philadelphia.
16. Candy Sticks
Stick candy or candy sticks are long, cylindrical hard candies that come in virtually every flavor under the sun. First manufactured in America, candy sticks were introduced at the Exhibition of the Massachusetts Charitable Mechanic Association in 1837 and instantly caught on.
17. Candy Straws
Candy straws deliver a burst of sweet or sour sugar right onto your tongue for a delicious treat. They typically come in a variety of flavors, including cherry, orange, grape, and blue raspberry.
18. Circus Peanuts
Circus peanuts are peanut-shaped marshmallow candies. No one really knows how circus peanuts got their shape or their name. They may have originated at traveling circuses where peanuts and candy were often sold.
19. Maple Sugar Candies
Confectioners make maple syrup candies by heating maple syrup and then whipping it until it’s light and fluffy. As this mixture cools in maple-shaped molds, it develops a soft crystalline texture and delicious maple flavor.
20. Fizzies
Fizzy candy delivers a taste explosion on your tongue. Pop Rocks, a popular brand of fizzy candy, delivers a one-of-a-kind crackle and pop sensation in your mouth. This is caused by pressurized carbon dioxide gas bubbles inside the candy.
21. Jelly Beans
A sweet maker from Boston named William Schrafft came up with the idea to mold jelly into small round shapes, or beans. The candy took off in the 1930s when it became a popular Easter treat.
22. Jordan Almonds
Popular at celebrations like christenings and weddings, Jordan almonds feature almonds, hazelnuts, anise, coffee beans, marzipan, or chocolate topped with a smooth candy coating. They come in a variety of colors to match the occasion.
23. Chocolate Malt Balls
Malt balls are made with a crunchy and sweet malted center topped with milk chocolate. Providing the perfect crunchy and creamy combination, they taste like a chocolate malted milkshake.
24. Marshmallows
Marshmallows are a delicious, chewy, airy confection. They contain sugar, corn syrup, and gelatin, along with some air suspended in the mixture that gives them their pillowy texture.
25. Nonpareils
Nonpareils feature premium dark chocolate discs coated in crunchy white sprinkles on one side. They were first used in the 18th century to decorate an American wedding cake and quickly became popular all over the country.
26. Mints
Mints come in a variety of shapes and sizes. They typically contain some type of peppermint or spearmint oil to help freshen your breath and provide a burst of minty freshness.
27. Nut Clusters
Nut clusters feature chocolate-covered clusters of your favorite nuts, such as almonds, pecans, hazelnuts, and cashews, for a sweet and crunchy treat. Sometimes nut clusters even include other delicious add-ins, like caramel, toffee, or pretzels.
28. Chocolate Covered Raisins
Chocolate covered raisins combine the chewy texture of raisins with decadent milk chocolate flavor to delight your taste buds. They’re perfect for snacking any time of the day.
29. Rock Candy
Rock Candy has been around for centuries. In fact, the Persian poet Jalal-ad-Din Rumi who lived in Turkey in the middle 1200s mentions it in his poetry. It’s made with a mixture of dissolved sugar and water.
30. Cherry Cordial
Cherry cordials feature cherries coated with a sweet syrup and topped with a coat of rich milk or dark chocolate. Originally, they were made with cherry cordial liquor, which was eventually replaced with a sugar syrup flavored with cherries.
31. Toffee
Made with sugar and butter, toffee is similar to caramel but features a distinctive crunch. Toffee is often topped with milk chocolate, nuts, pretzels, or other delicious add-ins to make a delicious treat that’s simply irresistible.
32. Sprinkles
Sprinkles are made from corn syrup, sugar, cornstarch, wax, and artificial flavors. Rainbow sprinkles were invented by French bakers in the 18th century, while chocolate sprinkles weren’t perfected until 1936 by Dutch chocolatiers.
33. Jawbreakers
Jawbreakers feature multiple layers of water, corn syrup, food coloring, and a sugar called dextrose, to form a hard candy shell that’s nearly indestructible. They’ve been around since the 1800s and have been produced by multiple companies.
34. Candy Bars
Candy bars encompass any chocolate bar with a sweet filling inside, such as Snickers, Milky Way, Almond Joy, and so much more. Chocolate has been around for over 3,000 years, but it wasn’t until 1900 when Milton Hershey began manufacturing it in America that candy bars really started to take off.
35. Milk Chocolate
It’s uncertain when milk chocolate was first invented. It’s thought that in 1672, Sir Hans Sloane (who would later become a British physician), added milk to drinking chocolate; however, he was only 12 years old at that time. In any case, milk chocolate remains to this day one of the most popular candies of all time.
36. Conversation Hearts
In 1866, a man named Daniel Chase figured out how to print words on candy wafers with vegetable dye during the cutting process. Conversation hearts have been a Valentine’s Day staple ever since.
37. Mellowcreme
Mellowcreme features a soft and dense texture similar to marzipan with a slightly harder outer shell. Mellowcreme pumpkins sold during Halloween are a popular iteration of this candy, often found along with candy corn.
38. Liquid Candy
What’s better than squirting liquified sugar right onto your tongue? Liquid candy is any candy that has been liquified into a spray, gel, or syrup. It can be either sweet, sour, or even spicy.
39. Dark Chocolate
Dark chocolate comes from Mexico and South America. Ancient Mayan and Aztec societies used a dark cacao drink for ceremonial and medicinal purposes. Today, dark chocolate is still revered for its antioxidant properties.
40. White Chocolate
Similar to milk chocolate, white chocolate is made with a blend of cocoa butter, sugar, milk, and vanilla, just without the cocoa solids. According to Nestlé, white chocolate was originally created as a way to use excess cocoa butter.
41. Peanut Butter Cups
Peanut butter cups are created by smothering creamy peanut butter in rich milk chocolate. They were originated by the Reese’s company in the 1920s, which was eventually bought out by Hershey in 1963.
42. Chocolate Covered Caramels
These delicious candies offer the best of both worlds. They combine chewy caramel with rich and creamy milk chocolate. You can also include delicious add-ins, such as nuts, pretzels, or fudge.
43. Salt Water Taffy
Salt water taffy was originally created in Atlantic City, New Jersey in the late 19th century. Legend has it that a candy store was flooded during a major storm, along with the entire stock of taffy. A little girl came in asking for the candy and the store owner offered her some “salt water taffy.” The rest is history.
44. Cinnamon Imperials
A classic candy dating back to the early 1900s, cinnamon imperials add some spice to your life. They’re made with a spicy cinnamon kick that provides an irresistible blend of spicy sweetness.
45. Lemon Drops
Another classic candy, lemon drops have been around since the early 1800s when they were used primarily as throat lozenges or cough drops. They feature a tart lemon flavor that dissolves into a gentle sweetness in your mouth.
46. Boston Baked Beans
Boston Baked Bean candies feature a classy burgundy-colored candy shell and peanut center. A favorite among New Englanders, they look similar to real baked beans but differ in almost every other way.
47. Caramel Cremes
Old-fashioned caramel creams were first created in the early 1900s by the Goetze family, who had previously worked in the chewing gum business. They feature a distinctive soft, chewy caramel with a sweet cream center.
48. Truffles
Chocolate truffles feature a chocolate ganache center topped with cocoa powder, sprinkles, nuts, chocolate shavings, or coconut. They look similar in shape and size to the truffle fungus, which is how they got their name.
49. Gumdrops
Gumdrops first appeared in the early 19th century. They feature a soft and chewy texture and come in a variety of flavors, including cherry, orange, black licorice, lime, lemon, and pineapple.
50. Fudge
The exact origin of fudge is unknown, but it likely originated by the end of the 1800s. It’s made with sugar, butter, and milk to create a creamy and smooth confection that’s unmistakable.
If you’re like most sugar lovers, you’ve probably tried all of the delicious candy on this list at least once. But, if there are any variations you haven’t yet sampled, it’s about time to try something new (and completely delicious).
Frequently Asked Questions About Candy
For the sweet tooth lover in your life, you may be familiar with some common questions about various types of candy. To help satisfy their active mind, please find the most common answers to these candy FAQs.
What is the top 10 favorite candy?
The top 10 favorite candies (in alphabetical order) consist of the following sweet treats.
Gummy Bears
Hershey Chocolate Bars
Kit Kats
M&M’s
Reese’s Peanut Butter Cups
Skittles
Snickers
Sour Patch Kids
Starburst
Twix
What is the sweetest candy?
The sweetest candies are Pixie Sticks and Fun Dip. Both candies are more than 90% sugar by weight, which should come as no surprise if you’ve ever enjoyed these flavored-sugar sweets.
What is the oldest candy?
The first-ever candy bar was the Chocolate Cream bar, created by Joseph Fry in 1866. Fry first began pouring chocolate into molds in 1847, and the Chocolate Cream bar was the first to be mass-produced. Fry’s Chocolate Cream bar had a fondant center covered in plain chocolate. These candy bars were made with various fondant flavors over the years, such as peppermint, strawberry cream, orange cream, and others.
What candy doesn’t melt in the mail?
Generally, hard candies don’t melt in the mail, as well as sugary candies like Fun Dip and Pixie Sticks. Gummy candies and chocolate candy are most likely to melt when sent in the mail without proper packaging. However, you can send any candy in the mail without worrying about it melting when you package it with frozen gel packs or dry ice and insulation to keep the cool in and the heat out.
TAGSbest candybest chocolatecandy varietiestypes of candy
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About UsBringing sweetness and happiness to Filipinos since 1946, our founders started with a small retail shop selling champoys. In 1948, with the help of our investors, the Philippine Confectionery Company (PHICOCO) was incorporated, making us one of the first Philippine confectionery manufacturing companies in the Philippines.
In 1962, we renamed our company to Super Candy Corporation and over the years, the same devotion we invested in crafting our products is applied towards nurturing relationships with business partners and a constantly growing network of suppliers and customers locally and abroad.
Today, we are a wholly-owned family corporation making your favourite candies like Hawhaw, Superlamig, Orange Swits and Stay Fresh as we continue to innovate new flavors and attract people of all ages, bringing out the inner child in everyone and giving them a taste of the sweet life!
Read MoreAbout UsBringing sweetness and happiness to Filipinos since 1946, our founders started with a small retail shop selling champoys. In 1948, with the help of our investors, the Philippine Confectionery Company (PHICOCO) was incorporated, making us one of the first Philippine confectionery manufacturing companies in the Philippines.
In 1962, we renamed our company to Super Candy Corporation and over the years, the same devotion we invested in crafting our products is applied towards nurturing relationships with business partners and a constantly growing network of suppliers and customers locally and abroad.
Today, we are a wholly-owned family corporation making your favourite candies like Hawhaw, Superlamig, Orange Swits and Stay Fresh as we continue to innovate new flavors and attract people of all ages, bringing out the inner child in everyone and giving them a taste of the sweet life!
Read MoreGet in Touch with UsHave any questions? We’d love to here from you.
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IntroductionHistoryIngredientsSweetenersTexturizers and flavouringsProductsHigh-boiled, or hard, candyPropertiesHard candy manufactureCaramels and toffeeNougatFondantFudge
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Also known as: confection, sweet
Written by
R. Paul Singh
Professor of Food Engineering, University of California, Davis. Coauthor of Introduction to Food Engineering.
R. Paul Singh,
Bernard W. Minifie
Consultant, Richardson Researches Inc. (consultants to the candy industry), Hayward, California. Author of Chocolate, Cocoa and Confectionery: Science and Technology.
Bernard W. Minifie,
Herbert B. Knechtel
President, Knechtel Laboratories, Inc. (consultants to the candy industry), Skokie, Illinois.
Herbert B. KnechtelSee All
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How to make Belgian chocolatesLearn how Belgian chocolates are made.(more)See all videos for this articlecandy, sweet food product, the main constituent of which generally is sugar. The application of the terms candy and confectionery varies among English-speaking countries. In the United States candy refers to both chocolate products and sugar-based confections; elsewhere “chocolate confectionery” refers to chocolates, “sugar confectionery” to the various sugar-based products, and “flour confectionery” to products such as cakes and pastries. This article is primarily concerned with sugar confectionery. Other types of confections are discussed in the articles baking and cocoa. History Egyptian hieroglyphics dating back at least 3,000 years indicate that the art of sugar confectionery was already established. The confectioner was regarded as a skilled craftsman by the Romans, and a confectioner’s kitchen excavated at Herculaneum was equipped with pots, pans, and other implements similar to those in use today.
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Early confectioners, not having sugar, used honey as a sweetener and mixed it with various fruits, nuts, herbs, and spices. The scary story behind “trick or treat”Don't even get us started on the history of candy corn.(more)See all videos for this articleDuring the Middle Ages the Persians spread sugarcane cultivation, developed refining methods, and began to make a sugar-based candy. A small amount of sugar was available in Europe during the Middle Ages and was used in the manufacture of the confections prepared and sold mainly by apothecaries. The Venetians brought about a major change in candy manufacture during the 14th century, when they began to import sugar from Arabia. By the 16th century confectioners were manufacturing sweets by molding boiled sugar with fruits and nuts into fanciful forms by simple hand methods. The development of candy-manufacturing machinery began in the late 18th century. Ingredients Sweeteners Sugar, mainly sucrose from sugar beets or sugarcane, is the major constituent of most candies. Other sweeteners employed in candy manufacture include corn syrup, corn sugar, honey, molasses, maple sugar, and noncaloric sweeteners. Sweeteners may be used in dry or liquid form. Invert sugar, a mixture of glucose (dextrose) and fructose produced from sugar (sucrose) by application of heat and an acid “sugar doctor,” such as cream of tartar or citric acid, affects the sweetness, solubility, and amount of crystallization in candymaking. Invert sugar is also prepared as a syrup of about 75 percent concentration by the action of acid or enzymes on sugar in solution.
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Texturizers and flavourings Because of the perishability of fresh fluid milk and milk products, milk is usually used in concentrated or dried form. It contributes to candy flavour, colour, and texture. Fats, usually of vegetable origin, are primarily used to supply textural and “mouth feel” properties (lubrication and smoothness). They are also used to control crystallization and to impart plasticity. Such colloids as gelatin, pectin, and egg albumin are employed as emulsifying agents, maintaining fat distribution and providing aeration. Other ingredients include fruits; nuts; natural, fortified, and artificial flavours; and colourings. Products Candies can be divided into noncrystalline, or amorphous, and crystalline types. Noncrystalline candies, such as hard candies, caramels, toffees, and nougats, are chewy or hard, with homogeneous structure. Crystalline candies, such as fondant and fudge, are smooth, creamy, and easily chewed, with a definite structure of small crystals. High-boiled, or hard, candy Properties The science of making candySee a lemon drop candy-making demonstration from a scientific perspective.(more)See all videos for this articleSugar has the property of forming a type of noncrystalline “glass” that forms the basis of hard candy products. Sugar and water are boiled until the concentration of the solution reaches a high level, and supersaturation persists upon cooling. This solution takes a plastic form and on further cooling becomes a hard, transparent, glassy mass containing less than 2 percent water. High-boiled sugar solutions are unstable, however, and will readily crystallize unless preventative steps are taken. Control of modern sugar-boiling processes is precise. Crystallization is prevented by adding either manufactured invert sugar or corn syrup. The latter is now favoured because it contains complex saccharides and dextrins that, in addition to increasing solubility, give greater viscosity, considerably retarding crystallization. Hard candy manufacture Originally, hard candy syrups were boiled over a coke or gas fire. Modern manufacturers use pans jacketed with high-pressure steam for batch boiling. Special steam-pressure cookers through which syrup passes continuously are used when a constant supply is required. For flavouring and colouring, the batch of boiled syrup is turned out on a table to cool. While still plastic, the ingredients are kneaded into the batch; this may be done mechanically. In continuous production, flavours may be added to the hot liquid syrup. Especially prepared “sealed” flavours are then required to prevent loss by evaporation. After flavouring, the plastic mass is shaped by passing through rollers with impressions or through continuous forming machines that produce a “rope” of plastic sugar. By feeding a soft filling into the rope as a core, “bonbons” are made. A satinlike finish may be obtained by “pulling” the plastic sugar. This consists of stretching the plastic mass on rotating arms and at the same time repeatedly overlapping. With suitable ratios of sugar to corn syrup, pulling will bring about partial crystallization and a short, spongy texture will result. Caramels and toffee caramel candyCaramel candy with open wrapper.(more)The manufacture of caramel and toffee resembles hard candy making except that milk and fat are added. Sweetened, condensed, or evaporated milk is usually employed. Fats may be either butter or vegetable oil, preferably emulsified with milk or with milk and some of the syrup before being added to the whole batch. Emulsifiers such as lecithin or glyceryl monostearate are particularly valuable in continuous processes. The final moisture content of toffee and particularly of caramels is higher than that of hard candy. Because milk and fat are present, the texture is plastic at normal temperatures. The action of heat on the milk solids, in conjunction with the sugar ingredients, imparts the typical flavour and colour to these candies. This process is termed caramelization. Because caramel is plastic at lower temperatures than hard candy, it may be extruded. Machines eject the plastic caramel under pressure from a row of orifices; the resulting “ropes” are then cut into lengths. Under continuous manufacturing, all ingredients are metred in recipe quantities into a container that gives an initial boil. Then the mixed syrup is pumped first into a continuous cooker that reduces the moisture content to its final level, and finally into a temporary holding vessel in which increased caramelization occurs, permitting the flavour obtained by the batch process to be matched. The cooked caramel is then cooled, extruded, and cut. Nougat Although their consistency is similar to that of caramels, nougats usually do not contain milk. They are aerated by vigorously mixing a solution of egg albumin or other similar protein into boiled syrup; a less sticky product is obtained by mixing in some vegetable fat. Egg albumin is a powdered ingredient especially prepared from egg whites by a process of partial fermentation and low-temperature drying. Great care is needed to obtain a product that is readily soluble in water, will keep well, and is free from bacterial contamination. Milk and soy proteins are also used in making aerated confections, generally as partial replacements for egg. Like caramel, nougat may be made in a variety of textures and can be extruded. Soft, well-aerated nougats have become a very popular sweet, particularly as chocolate-covered bars. In some countries soft nougats are known as nougatine. Gelatin is also used to produce a nougat with chewy texture. Hard nougat has a moisture content of 5 to 7 percent; in soft nougats it may be as high as 9 to 10 percent. The usual procedure of manufacture is first to make a “frappé,” which is prepared by dissolving egg albumin in water, mixing with syrup, and whipping to a light foam. A separate batch of syrup consisting of sugar and corn syrup is boiled to between 135 and 140 °C (275 and 285 °F), depending on the texture desired, then beaten vigorously with the frappé. Toward the end of the beating, some fat, powdered sugar, or fondant may be added to obtain a shorter texture. Continuous nougat-manufacturing equipment prepares the frappé by feeding in measured amounts of egg solution, syrup, and air under pressure, then beating it. Through a valve, the frappé is delivered into a metered flow of boiled syrup; the two are mixed in a trough with a rotating screw that carries the mixture continuously forward. Other ingredients, such as fat, flavour, or nuts, also may be fed into the screw toward the end of the mixing process. Fondant How is candy corn made?The chemistry of candy corn.(more)See all videos for this articleFondant, the basis of most chocolate-covered and crystallized crèmes (which themselves are sometimes called “fondants”), is made by mechanically beating a solution supersaturated with sugar, so that minute sugar crystals are deposited throughout the remaining syrup phase. These form an opaque, white, smooth paste that can be melted, flavoured, and coloured. Syrup made from corn syrup and sugar is now generally used for fondant. continuous fondant-making machineFully mechanical plants produce a ton of fondant per hour. Syrup, produced in a continuous cooker, is delivered to a rotating drum that is cooled internally with water sprays. The cooled syrup is scraped from the drum and delivered to a beater consisting of a water-cooled, rectangular box fitted internally with rotating pegged spindles and baffles. This gives maximum agitation while the syrup is cooling, causing very fine sugar crystals to be deposited in the syrup phase. The crystals, together with a small amount of air entrapped by the beating, give the fondant its typical white opacity. The proportion of sugar to corn syrup in the base syrup usually ranges from 3:1 to 4:1. The moisture content of fondant ranges from 12 to 13 percent. Mechanically prepared fondant can be reheated without complete solution of the sugar-crystal phase, and it will be sufficiently fluid to be cast into molds. At the same time colourings and flavourings—fruit pulp, jam, essential oils, etc.—may be added. Remelting is usually carried out in steam-jacketed kettles provided with stirrers at a temperature range between 65 and 75 °C (145 and 155 °F). To produce light-textured fondants, 5 to 10 percent of frappé, made as described under Nougat, is added to the preparation. Shaped pieces of fondant for crystallizing or covering with chocolate are formed by pouring the hot, melted, flavoured fondant into impressions made in cornstarch. A shallow tray about two inches deep is filled with cornstarch, which is leveled off and slightly compressed. A printing board covered with rows of plaster, wood, or metal models of the desired shape is then pressed into the starch and withdrawn. Into these impressions the fondant is poured and left to cool. Next, the tray is inverted over a sieve; the starch passes through, leaving the fondant pieces on the sieve. After gentle brushing or blowing to remove adhering starch, the fondants are ready for covering or crystallizing. A machine known as a Mogul carries out all these operations automatically, filling trays with starch, printing them, depositing melted fondant, and stacking the filled trays into a pile. At the other end of the machine, piles of trays that contain cooled and set crèmes are unstacked and inverted over sieves, and the crèmes are removed to be brushed and air-blown. Empty trays are automatically refilled, and the cycle continues. Certain types of fondant may be remelted and poured into flexible rubber molds with impressions, but this process generally is limited to shallow crèmes of a fairly rigid consistency. Metal molds precoated with a substance that facilitates release of the crème also are used. The crème units are ejected from the inverted mold by compressed air onto a belt, which takes them forward for chocolate covering.
Fudge fudgeFudge combines certain properties of caramel with those of fondant. If hot caramel is vigorously mixed or if fondant is added to it, a smooth, crystalline paste forms on cooling. Known as fudge, this substance has a milky flavour similar to caramel and a soft, not plastic, texture. Fudge may be extruded or poured onto tables and cut into shapes. It is possible to construct a recipe that will pour into starch, but such fudge generally is inferior. Herbert B. Knechtel Bernard W. Minifie The Editors of Encyclopaedia Britannica