Physically, candy is characterized by the use of a significant amount of sugar orsugar 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 adessert 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 sellingsweets in "The Great Buddha Sweet Shop" from theMiyako meisho zue (1787)
The word candy entered the English language from the Old Frenchçucre candi ("sugar candy"). The French term probably has earlier roots in the Arabicqandi, Persianqand and Sanskritkhanda, all words for sugar.[3]
Before sugar was readily available, candy was based onhoney.[10] Honey was used inAncient China, theMiddle East,Egypt,Greece and theRoman Empire to coat fruits andflowers 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 ofgarnish.
Before theIndustrial Revolution, candy was often considered a form ofmedicine, either used to calm thedigestive system or cool asore throat. In theMiddle Ages candy appeared on the tables of only the most wealthy at first. At that time, it began as a combination ofspices and sugar used as an aid todigestion. Banquet hosts typically served these types of 'candies' atbanquets for their guests. One of these candies, sometimes calledchamber spice, was made withcloves, ginger,aniseed,juniper berries, almonds andpine kernels dipped in melted sugar.[11]
The first candy came toAmerica during the early 18th century fromBritain andFrance. 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 fromcrystallized 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, thecandy store became a favorite of the child of theAmerican 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 frommedicated lozenges that held bitter medicine in a hard sugar coating.[15]
In 1847, the invention of thecandy press (also known under the surprising name of atoy 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 byJoseph Keppler, warning of the dangers of color additives used in candy.
In an 1885 cover cartoon forPuck,Joseph Keppler satirized the dangers of additives in candy by depicting the "mutual friendship" between striped candy, doctors, andgravediggers. By 1906, research into the dangers of additives, exposés of the food industry, and public pressure led to the passage of thePure 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 theirchemical structure.[17]
Hard-boiled candies made by the vacuum cooking process includestick candy,lemon drops andhorehound drops. Open-fire candy, like molassestaffy and cream taffy, is cooked in open kettles and then pulled. Pan work candies include nuts and other candies likejelly 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 likegum drops. They are soaked for a time insugar syrup to allowcrystals to form.[18]
Sugar candies can be classified into noncrystalline and crystalline types. This is based on microscopic crystal structure, and not on the visible appearance of the candy, so a piece of candy that looks like a crystal may well be a noncrystalline type. 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, meaning they have a creamy texture that melts in the mouth or are easily chewed; these 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-shapedhard candy is a common type of sugar candy, containing sugar, color, flavor, and a tiny bit of water.
Chikki are homemadenut brittles popular in India. Between the nuts or seeds is hard sugar candy.
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 aresalmiakki (salty licorice-flavored).
Chocolate is sometimes treated as a separate branch of confectionery.[21] In this model, chocolate candies likechocolate candy bars andchocolate truffles are included.Hot chocolate or other cocoa-based drinks are excluded, as is candy made fromwhite chocolate.[needs update] 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.
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 asyrup, which is boiled until it reaches the desired concentration or starts tocaramelize. 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 theboiling point rises. A given temperature corresponds to a particular sugar concentration. These are calledsugar 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 anamber-colored substance known ascaramel. This should not be confused withcaramel candy, although it is the candy's main flavoring.
Most candies are made commercially. The industry relies significantly ontrade 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 wrappedbutterscotch candies.A box of chocolates, usually given as a gift.
Candy wrapper orsweets 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, whilecellophane 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 wrapgum and stick candies, but this was not the common practice. After thepolio outbreak in 1916, unwrapped candies garnered widespread censure because of the dirt and germs. At the time, only upscale candy stores usedglass jars. With advancements in technology, wax paper was adopted, and foil and cellophane were imported to the U.S. fromFrance byDuPont 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 duringtrick-or-treating forHalloween 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 ofpoisoned 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, theshelf life is longer for candy than for many other foods. Most candies can be safely stored in their original packaging atroom 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 forfood 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 madeunsafe 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.
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, especiallysoft drinks and processed foods.[31]
Meal replacements
Candy is considered a source ofempty calories, because it provides little or no nutritional value beyond food energy. At the start of the 20th century, whenundernutrition 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 toCracker Jack's candy-coated popcorn. The product concept was re-introduced unsuccessfully in 1939 by another business asRanger Joe, the first pre-sweetened, candy-coatedbreakfast cereal.Post Foods introduced their own version in 1948, originally calledHappy Jax and laterSugar 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 ofsnack bars have been marketed. These include bars that are intended asmeal replacements as well as snack bars that are marketed as having nutritional advantages when compared to candy bars, such asgranola 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 theBengali 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, includingmarshmallows andgummy bears, containsgelatin derived from animal collagen, a protein found in skin and bones, and is thus avoided byvegans and somevegetarians. "Koshergelatin" is also unsuitable for vegetarians and vegans, as it is derived from fish bones.[36] Other substances, such asagar,pectin,starch andgum 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 includecarmine, a red dye made fromcochineal beetles, andconfectioner's glaze, which containsshellac, a resin excreted by femalelac bugs.
Health effects
Cavities
Candy generally contains sugar, which is a key environmental factor in the formation ofdental caries (cavities).[37] Several types ofbacteria commonly found in the mouth consume sugar, particularlyStreptococcus mutans. When these bacteria metabolize the sugar found in most candies, juice, or other sugary foods, they produceacids in the mouth that demineralize thetooth enamel and can lead to dental caries. Heavy or frequent consumption of high-sugar foods, especially lollipops, sugarycough 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 asacid 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 improvesoral health.[37][38]
The link between candy and caries was formally identified through theVipeholm 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 ofmedical ethics.[40]
Glycemic index
Most candy, particularly low-fat and fat-free candy, has a highglycemic index (GI), which means that it causes a rapid rise inblood sugar levels after ingestion. This is chiefly a concern for people withdiabetes, but could also be dangerous to the health of non-diabetics.[41]
Contamination
Some kinds of candy have been contaminated with an excessive amount oflead 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 ofchoking deaths in children.[45] Some types of candy, such asLychee 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 aschocolate 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]
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 aroundtrick-or-treating atHalloween, despite the rarity of actual incidents.[43]
A 1959 Swedishdental 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, calledlördagsgodis (literally "Saturday candy").[50] However, the widespread availability of bulk confectionery has made Swedes the world’s largest consumers of candy since at least 2009.[51]
Holidays
Association with Halloween
The process of going door to door to receive free candy during Halloween, has become a major draw for children, particularly in America. Children dress up in costume, and residents buy candy for children and hand it out in small increments. The main form of candy passed out is pre-packaged sweets. Parents feel more comfortable allowing their children to eat pre-packaged candies because of the quality control. As a result, name brand candies have become a staple for Halloween and trick-or-treating. Some candies continue to be popular with US trick-or-treaters, such as Reese's Cups, which was the top chocolate Halloween candy, and Skittles, which were the top non-chocolate candy of 2025.[52]
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. They prayed mainly for all those who had died. In between their prayers, these children would arrive at the doorsteps of houses. 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. The soul cakes gave these children the incentive to pray intensely in exchange for sweets.[53]
The idea of providing trick-or-treaters with candy began in the 1950s in the US. Up until then many households continued to provide children with soul cakes among other homemade goods. However, it was discovered by candy producers that Halloween could be marketed to sell their products. As a result, many households began to buy candy. 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 fully take over until the 1970s. Up until then, givers would continue to make treats or package small toys and coins specifically for Halloween.[54]
The main cause for the shift from homemade treats to pre-packaged candies was the result of speculation concerning tampered food. Parents were concerned their children were being exposed to chemicals within their halloween goods. The lack of packaging made it much easier for a person to put dangerous substances in. 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 more likely to allow their children to participate in Halloween festivities when packed candy was introduced. They noticed it would be harder for someone to tamper with factory-packaged sweets because the seal would be torn.[55]
In 2025, consumer spending on Halloween candy was expected to reach $12 billion, a new record.[56] Candy continues to be a staple for the Halloween season and remains the biggest draw for participation.[57]
In October 2025, retailers reported an increase in cocoa prices was driving up the price of Halloween candy.[58]
^abKawash, 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.ISBN978-0-226-69710-9.
^Kawash, Samira (2013).Candy: A Century of Panic and Pleasure. New York: Faber & Faber, Incorporated. pp. 271–276.ISBN9780865477568.
^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.PMID9540016.S2CID37025679.
^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.PMID12413340.
^Kawash, Samira (2013).Candy: A Century of Panic and Pleasure. New York: Faber & Faber, Incorporated. pp. 257–258.ISBN9780865477568.
^"En ständig kamp mot sockret" [A constant battle with sugar].Lund University (in Swedish). 2021-12-09.Archived from the original on 2025-06-27. Retrieved2025-06-27.Sedan lösgodiset introducerades på 1980-talet har godiskonsumtionen i Sverige ökat från 10 till 15 kg per person och år. Idag äter svenskarna mest godis i hela världen. [Since the introduction ofbulk confectionery in the 1980s, candy consumption inSweden has increased from 10 to 15 kg per person per year. Today, Swedes eat the most candy in the world.]
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