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Confectionery: Candy, Chocolate, Fondant, Sweets

Articles, Tools, Guides, & Resources for Creating Confectionery Goods


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Treats such as hard candies, chocolates, fondant-filled cremes, candied fruits, fudge, and caramel all fit under the category "Confectionery." Here are many guides and recipes for tackling any confectionery project.

Candy Making Basics
Using Baking Soda in Brittle Recipes
Penuchi (Fudge-Like Candy)
Fondant (Candy Filling & Icing)
Sugar Stages
Croquant (Nougatine Candy)
How to Make Sugar Diamonds
Guimauve (Marshmallows)
Pastillage Recipes
Candied Orange Rind or Zest
Whole Almonds (Peeling Them)
How Colorings Were Produced In the Past

Chocolate Basics
Chocolate Percentages from Different Manufacturers
Chocolate Companies & Resources
Chocolate Violin and Viola
Chocolate Box

Sugar & Confectionery Ingredients
Invert Sugar
Isomalt
Paramount Crystals
Using Baking Soda in Brittle Recipes
Kosher salt
Dark Brown Sugar
10x (Powdered/Confectioner's Sugar)
Vanilla Sugar

Helpful Candy Charts & Guides
Chocolate Percentages from Different Manufacturers
Sugar Stages
Measures, Equivalents and Substitutions
Conversion to Metric
Metric Units of Measure
Conversion to US
Equivalency & Common Measures
Temperature Conversions

Confectionery Recipes (Candy, Chocolate Treats, Etc.)