Confectionery is the generic term for sweetened food products, divided into two great families: sugar confectionery — sweets, candy, and chocolates — and bakers’ confectionery — cakes, pastries, and their relatives. It is the applied science of sugar in all its states: boiled, crystallized, aerated, enrobed, and caramelized. Texture is engineered as deliberately as flavour, from the snap of tempered chocolate to the chew of a gummy. Behind the indulgence sits serious process control — crystallization, moisture migration, and fat bloom decide whether a sweet delights or disappoints.