Confectionery Come in Different Forms Such as Classic Sweets and Exotic Flavors Such as Mango and Chocolate

 

Confectionery has been around for thousands of years. In recent years, it has become a popular culinary art form, with many people creating delicious desserts. In general, confectionery tends to be separated into two broad and very overlapping categories, sweet confectionery and savory confectionery. Most sweet treats are usually eaten as plain, white sugars. Sweets are often eaten to enhance the flavor of other foods, or to provide extra calories to satisfy hunger. Common sweets include honey, maple syrups, dried fruit and candy coated apples. Savory sweets are typically made with nuts, fruits, spices, eggs and sometimes even cheese.

There are many different types of Confectionery, from the classic sweet such as a slice of warm cake or a piece of truffles to much more exotic flavors such as mango and chocolate. Many connoisseurs enjoy the challenge of trying to eat their favorite sweets without using any sugar or milk. It is this challenge that draws many people to trying confectionery. There are countless varieties, from traditional sponge cakes to ice cream and sherbet that can be enjoyed alone or enjoyed together as a family.

Confectionery can be created by using a wide range of ingredients. An example of an old-fashioned sweet is the chocolate bar. A confectionery recipe book may also include such dishes as banana split, hot apple pie, double cream puffs, crumble cakes and biscotti. The use of sugar in these foods is very high. It is not clear how much sugar is needed but the more sugary a dish is, the higher the sugar content. Sweets such as honey and cranberry puddings are also common in American confectionery dishes, although the British tend to use white or fruit sugar. Cream-based desserts are less sweet than pastries and cakes and therefore include little sugar.

As Confectionery has changed throughout the years, so too have the ingredients that are used. Sugar is the primary sweetener but the use of artificially prepared sugar substitutes has increased. High-quality natural sweeteners such as brown and white sugar, even agave nectar, are also used. The addition of artificial sweetening agents has meant that many modern recipes are more heavily sweetened than traditional versions. The use of hydrogenated oils in many sweetmeats has led to increased fat content and, as with all fats, should be avoided by people on reduced weight diets.

Although sugar, fat and hydrogenated oils are unhealthy in general, they are particularly harmful in the case of confectionery. Inevitably, these ingredients will increase the body's cholesterol levels and so it is especially important to choose the ingredients carefully when preparing desserts. Some foods that are particularly unhealthy when eaten alone (such as chocolate) are particularly damaging when added as an ingredient to confectionery. However, many confectionery manufacturers use ingredients that are both unhealthy and extremely sweet, including butter, artificial sweeteners, nuts and dried fruits. This can be seen on packaged foods and often leads to customers buying more confectionery than they intended.

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