Candy, specifically sugar candy, is a confection made from a concentrated solution of sugar in water with various flavorings and colorants added.

In North America, "candy" is a broad category that includes candy bars, chocolates, licorice, sucking candies, taffy, gumdrops, marshmallows, chewing gum and more. Vegetables and fruit glazed with sugar are called "candied." Outside North America, the generic name for such confectionery is 'sweets' (UK, Ireland, New Zealand), 'lollies', or 'lollypop' (Australia, New Zealand). In North America and the U.K, 'lollipop' refers specifically to sugar candy on a stick.

"Candy" comes from the Indian word khanda 'a piece; a piece of sugar' (possibly of Dravidian origin) through Persian qand 'sugar', Arabic qandah 'candy', and French (sucre) candi.^[1].

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. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in an endless variety of textures from soft and chewy to hard and brittle. Caramel, toffee, fudge, praline, tablet, gumdrops, jellybeans, rock candy, lollipops taffy, cotton candy, candy canes, peppermint sticks, peanut brittle, chocolate coated raisins or peanuts, sucking candy and candy bars are just a few examples of the confections that are sold under the generic name "candy."

The eventual texture of candy depends on the sugar concentration. 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. In general, higher temperatures and greater sugar concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of sugar cooking are:^[2]

The names come from the process used to test the syrup before thermometers became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened sugar indicate "Thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack.

This method is still used today in some kitchens. A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does.

Once the syrup reaches 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 agent.

Some candy, like marshmallows and gummy bears, contains gelatin derived from animal bones, and is thus avoided by vegetarians and vegans. Gelatin can also be derived from fish bones. Other substances, such as agar agar, and beeswax, may be used instead, to achieve the same consistency.

The shelf life of candy can be anywhere from two weeks to more than 1 year. [1] This may be shortened if the candy is not stored in a cool, dry place.

• Chocolate
• Liquorice

• National Confectioners Association - information on a variety of candies
• Science of Candy - Descriptions and videos of hardness stages
• Candy Factory Tours - Listing by state