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Virtually everyone has a sweet tooth and a type of candy favored for a pick-me-up. For many people chocolate is the answer, but others like hard candies and sweets that are chewy, have long-lasting flavor, or have breath-freshening capabilities. If you need to buy a few pieces or buy candy in bulk for Halloween or Easter, check out our everyday low prices on candy. Here's what to look for among the many varieties you can select.

Don't forget chocolate-covered wafers and cookies. Nougat, caramel, peanut butter, and mint are also commonly combined with chocolate. candy bars range in size from about 1/2 ounce to 1 1/2 ounces, but there are some that run as large as a 1/2 pound. Bars are available individually and in packs of four to six. There are also miniature bars sold in bags. Some sugar-free chocolate candies are available.

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Another candy type made with fruit juices is hard candy, which includes lollipops. The notable feature about hard candy is you can pop them into your mouth and suck on them for a long time. Caramel is another typical hard candy. Hard candies come in bags that range from around a 1/2 pound to as many as 5 pounds. Lollipops are individually wrapped, as are some hard candies. Some of the fruit-flavored hard candies are shaped like fruit.

Two other types of sweets that are closely part of the candy family are mints and gum. Mints are similar to hard candies and retain many of the same properties except they're made with mint flavors rather than fruit or caramel flavors. These mints are typically flavored with peppermint, spearmint, or wintergreen. These candies come in a variety of sizes and are available in bags or plastic canisters. Mints can freshen your breath in an instant and keep it smelling fresh long after the candy has melted away. There are also some mints that have a hint of fruit flavoring, such as strawberry or orange, mixed in with the candy. Many types are sugar free. Another kind of mint is soft candy patties with a strong mint flavor that are covered with chocolate.

Candy, alternatively called sweets or lollies,[a] is a confection that features sugar as a principal ingredient. The category, 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]

The word candy entered the English language from the Old French ucre candi ("sugar candy"). The French term probably has earlier roots in the Arabic qandi, Persian qand and Sanskrit khanda, all words for sugar.[3]

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 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]

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, exposs 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]

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]

Chocolate is sometimes treated as a separate branch of confectionery.[20] 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.

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.[21] 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.

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.[22]

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.[25] Kiosks and vending machines were introduced around the beginning of the 20th century.[26]

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.[27] e24fc04721