Description
Art of making confections or sweet foods
Technical
Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: baker's confections and sugar confections.
Sensory Profile
Aroma ()
caramelizedbutteryvanilla-likenuttyfruity
Wine Analogy
Late-harvest Riesling (for its concentrated sweetness and honeyed notes)
Coffee Analogy
Caramel macchiato (for layered sweetness and dairy interactions)
Perfume Analogy
Gourmand fragrances with vanilla and almond accords
Origin & History
Civilization
Ancient Mesopotamians
Era
circa 2000 BCE
Region
Middle East
Spread Path
Trade routes along the Tigris and Euphrates rivers
Culinary Applications
Turkish DelightTurkeyGelatinization of starch with sugar syrup for chewy texture
French PralineFranceCaramelization of sugar coating around nuts
Japanese WagashiJapanPrecision sugar cooking for translucent jellies
Dietary
VeganVegetarianGluten-FreeHalalKosherdairynutseggsoy