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Candy, also called sweets or lollies, 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, in the case of sugar-free candies, by the presence of 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. ==Definition and classification== Candy is a sweet food product. Sugar candies include hard candies, soft candies, caramels, marshmallows, taffy, and other candies whose principal ingredient is sugar. Commercially, sugar candies are often divided into groups according to the amount of sugar they contain and their chemical structure. File: Kompeito konpeito.JPG|''Kompeitō'' is a traditional Japanese sugar candy. When finished, it is almost 100% sugar. File: HardCandy.jpg|Fruit-shaped hard candy is a common type of sugar candy, containing sugar, color, flavor, and a tiny bit of water. File:Chikki assortment.jpg|''Chikki'' are homemade nut brittles popular in India. Between the nuts or seeds is hard sugar candy. File: Gummy bears.jpg|In Germany, Haribo gummy bears were the first gummi candy ever made. They are soft and chewy. File:Pantteri Mix.jpg|''Pantteri'' is a soft, chewy Finnish sugar candy. The colored ones are fruity, while black are salmiakki (salty liquorice-flavored). Chocolate is sometimes treated as a separate branch of confectionery. 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. However, 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. File:Chocolat Bonnat. 100%.jpg|Unsweetened baking chocolate contains no sugar. File:Bar of Guittard chocolate.jpg|Bittersweet or dark chocolate contains some sugar. File:Milk_chocolate.jpg|Milk chocolate contains milk and lower levels of cocoa solids. File:WeisseLuftschokolade.jpg|Because white chocolate contains no cocoa solids, it is classified as sugar confectionery instead of chocolate. File: Couverture chocolate and compund chocolate.jpg|Compound chocolate is used in place of pure chocolate to reduce costs. File:300x300 choc rose cake.jpg|These flowers were made from modeling chocolate. Candies can be classified into noncrystalline and crystalline types. Noncrystalline candies are homogeneous and may be chewy or hard; they include hard candies, caramels, toffees, and nougats. Crystalline candies incorporate small crystals in their structure, are creamy that melt in the mouth or are easily chewed; they include fondant and fudge.〔Norman Potter and Joseph Hotchkiss (1999), Food Science: Fifth Edition, ISBN 978-0834212657, Springer, Chapter 20〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Candy」の詳細全文を読む スポンサード リンク
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