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Candy types. Candy Names: List Types of Chocolate Candy Names

18.02.2022

Chocolate is a delicacy that almost no one can refuse. Inveterate sweet tooth pamper themselves every day with this popular product. It is worth noting that those who follow the figure allow themselves to periodically eat sweets, because dark chocolate is produced, which is good for the body and in small quantities is not able to harm the figure. Famous brands of chocolate are produced by manufacturers from all over the world.

Ritter Sport

A well-known brand of chocolate that is produced in Germany and sold all over the world. Each type of Ritter Sport chocolate bar has a square shape and is divided into 16 small squares. "Ritter Sport" has 28 types of chocolate, which are packaged in packages of different colors. The product from the German manufacturer is of the highest quality, as it is made from natural ingredients.

Snickers

Chocolate brand Snickers (Snickers) is produced by the American manufacturer Mars Incorporated and is very popular among our compatriots. The bar contains roasted peanuts (seeds, hazelnuts, almonds), caramel and nougat, and is topped with milk chocolate. To date, sales of the beloved bar by many reach $ 2 billion per year.

Milka

Delicious milk chocolate brand Milka (Milka) is produced by Kraft Foods (now Mondelēz International). For the first time, a chocolate bar with this brand was released back in 1901. Since then, many of us have tried quality chocolate bars with raisins, nuts and other ingredients. The packaging of the chocolate is adorned with the image of a purple cow, which has become the symbol of the company.

Alpen Gold

Chocolate Alpen Gold (Alpen Gold) is a variety of tastes, high quality and quite affordable cost of the product. This brand occupies a leading position among the world's chocolate manufacturers. The company produces both black and milk chocolate. There are also interesting options for tiles with peanuts and corn flakes, with strawberries and yogurt, with cookies and raisins, etc.

Twix

The most popular brands of chocolate include the Twix bar (Twix). It consists of two strips, each of which contains cookies and caramel inside and is covered with a layer of milk chocolate. Initially, this product was called Raider and was produced in the UK (from 1968 to 1979). Later, the American manufacturer gave the bar a new name. Despite this, in many European countries Twix chocolate is sold under the Raider brand.

Lindt

The Swiss chocolate manufacturer offers its customers only a truly high-quality product. Dark and milk chocolate is available in regular and gift packaging. This manufacturer also makes bitter chocolate brand Lindt (Liedt) with 99% cocoa content. Only true lovers will appreciate such a product.

Ferrero Rocher

Round chocolate sweets are packaged in a very beautiful box and are great as a delicious present. The Italian manufacturer has created a real luxury: the composition of the Ferrero Rocher candy (Ferrero Rocher) includes a whole hazelnut and a thin waffle with walnut cream. "Sharik" is covered with milk chocolate with chopped hazelnuts. The product is quite high in calories - the candy, hidden behind a gilded wrapper, contains 69 kcal.

kitkat

Chocolate bars KitKat (Kit Kat) is produced by the American company Nestle. The sweet product combines wafers with a layer of nut and cream filling and a coating of milk chocolate. Many customers prefer Kit Kat for its delicate and pleasant taste. Available in various volumes: from one to several bars per pack.

"The highest quality at an affordable price" is the motto of the factory that produces the most delicious product called "Russian Chocolate". It is very popular in Russia. There are several types of porous chocolate of this brand: white, milk and black. Due to the porous structure, white chocolate of the Russian Chocolate brand acquires a very interesting taste.

Bounty

The name of such a brand of chocolates as Bounty (Bounty) in translation means "generosity". Indeed, a large amount of coconut pulp was very generously put into the chocolate bar. Topped with high quality milk chocolate. Bounty bars are produced by Mars Incorporated.

Traditional milk chocolate Chaika with the addition of roasted grated nuts. The product contains a minimum amount of cocoa - 33%. Popular chocolate bars are produced by the Ukrainian company Roshen. The blue packaging with the image of a seagull is familiar to both grandmothers and children.

Aero

Traditional porous chocolate Aero (Aero) in the form of a small bar. Produced under the Nestle brand. Due to the large number of bubbles, the chocolate just melts in your mouth. Milk chocolate is very popular.

Alenka

Milk chocolate Alenka, which was produced in the USSR (since 1965). It is now produced in Russia by the Krasny Oktyabr factory. A distinctive feature of this tile is a creamy "fat" taste. The packaging of chocolate shows a chubby girl in a headscarf.

milky way

Another popular product from the well-known manufacturer Mars Incorporated. The bar contains caramel and light chocolate nougat, covered with a layer of milk chocolate. Recently, Milky Way (Milky Way) with strawberry flavor has also been popular.

Nuts

This is the only chocolate bar with whole hazelnuts on the Russian market. The composition of delicious sweets also includes tender nougat, viscous caramel and chocolate. Nuts has been produced in Russia since 1996. Now it can be purchased in three formats: a 50-gram or 60-gram bar, as well as a multi-pack (consisting of 5 chocolates of 30 grams each).

Mars

The Mars chocolate bar (Mars), produced by the American company Mars Incorporated, was first released back in 1932. Since then, he has millions of fans. The main ingredients of the bar are nougat and high-quality milk chocolate.

Ristora

A well-known brand of hot chocolate is produced by an Italian manufacturer that guarantees the high quality of its product. The product is a soluble drink based on cocoa powder. The result is a delicious and fragrant Ristora brand hot chocolate with a unique and rich taste.

Each manufacturer of confectionery products has many options for chocolate: white, milk and black. Some companies also produce products with various fillers. To find "your" chocolate, you will have to work hard and eat an unmeasured amount of sweets!

Confectionery, sweet products with a pleasant taste and aroma are loved by all of us since childhood. We sometimes call them that - sweets, sweets. As the main raw material for cooking, as a rule, flour (wheat, less often corn, rice, oatmeal, etc.), sugar, honey, fruits, berries, milk, cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food coloring and baking powder. Legendary cook and historian V. V. Pokhlebkin believed that in all types of confectionery dough, flour occupies a subordinate position (the exception is dough for Easter cakes and gingerbread), and there is also no water.

Depending on the ingredients used, all types of confectionery products are divided into two main groups: sugary And flour. And, although often a confectionery product contains elements of both groups, it is believed, however, that only one is the main one (for example, wafers with strawberries are floury, although strawberry filling is sugary).

Sugar confectionery

Meringue, Meringue
This French dessert consists of whipped with sugar and baked egg whites. Tartar or cornstarch is also sometimes used (as a binder). Often meringues are flavored with vanilla and a small amount of coconut or almond extract. These products are light and airy (like a Latin American dance meringue) and very sweet (fr. baiser- "kiss").

meringues

Jam, jam, jam, marmalade, confiture, et
These are fruits or berries boiled in sweet syrup, flower petals, classified depending on the technology of preparation and the consistency of the finished product. So, unlike jams, marmalade, confiture and marmalade, jam prepared in such a way that the ingredients retain their shape. In addition, the jam has a non-uniform consistency and consists of a more or less liquid syrup and individual pieces of fruit, or even small fruits (figs, paradise apples) and whole berries.

Jam

Jam- sweet thick mass of pureed fruits or berries, boiled with sugar or molasses. Jam prepared in exactly the same way as jam, but unlike it, the syrup in the finished product should be jelly-like. Confiture- This is a kind of jam, jelly with whole or chopped fruits or berries. This word was given to us by the French: confiture, from confit - candied. Marmalade- a culinary product made from fruits boiled with sugar with the addition of a thickener and flavorings (may be considered a kind of thick jam). As a thickener, substances such as pectin, agar-agar, gelatin are used. In English-speaking countries, the word marmalade means only citrus jam (especially oranges).

Marmalade

Yot It is a kind of Korean traditional sweets. Yot are both solid and liquid (molasses), as well as with fillings. They are made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potato, or a mixture of these grains. After steaming, yot is fermented for a short time and then boiled for a long time in a large cauldron. If yot is boiled longer, it will harden as it cools. Immediately after cooking, it is usually brown in color, but if it is stretched, the color lightens.

ginger yot

Grillage
Grillage(fr. grillage Roasting is a French dessert made from roasted nuts with sugar. It comes from the oriental coarse halva. Confectioners divide roasting into two types: soft roasting- includes boiled fruits and crushed nuts; hard roasting- is crushed nuts, filled with melted sugar.

Soft roasting

Jelly
Jelly(from fr. Geee- jelly, gel, jelly) - a food colloidal solution (usually based on fruits), to which gelatin (pectin, agar) is added, and when cooled, the whole mass gets a gelatinous appearance. Fruit jellies from fruits and fruits containing a lot of pectin can be obtained without the addition of gelatin to them, since pectin itself gives the syrup a gelatinous appearance. Most often, such jelly is made from sour, mainly Antonov apples, and then it is dyed green with spinach and red with carmine.

puff jelly

Marshmallow, pastille
Zephyr- a kind of sugary confectionery; is obtained by churning fruit and berry puree with sugar and egg white, followed by the addition of any of the forming (jelly-forming) fillers to this mixture: pectin, agar syrup, gelatin (marmalade) mass. Marshmallow was prepared back in ancient Greece, where it got its name from the god Zephyr, according to myths, who gave his recipe to people.
Paste(from the French pastille) is a sweet dish of Russian cuisine. Until the beginning of the 20th century, the word was often written “postila” (understanding it as something spread, spread, which is associated with the technology of making marshmallows). Pastila was made from whipped apple puree, sour Russian varieties (Antonovka, Titovka, Zelenka), as well as the pulp of berries (lingonberries, mountain ash, raspberries, currants). The second important component of marshmallow is honey, and since the 19th century also sugar. The third (optional) component of the marshmallow, used since the 15th century, is egg white, which was needed to give the marshmallow a white color. Traditionally pastila was made in a Russian oven: it gives the effect of gradually decreasing heat, which ensures even drying of a paste of applesauce, honey, sugar and protein, applied in a thin layer on fabric on wooden frames. Several layers of the paste that has passed the initial drying are layered on top of each other, after which they undergo secondary drying in wooden alder boxes in the oven.

Zephyr

Paste

Candy, toffee, caramel, lollipops
Small sweets in the form of balls, tiles, pads of caramelized sugar, chocolate, molasses, condensed milk and other products. Iris- fondant mass obtained by boiling condensed milk with sugar, molasses (molasses) and fat (butter or vegetable oil or margarine). In crushed form, it is sold as candy. Caramel(fr. caramel, from late lat. cannamella- “sugar cane”) - a confectionery product or ingredient of such a product, obtained by heating sugar or boiling down a sugar solution with starch syrup or invert syrup. It is a plastic or solid mass (depending on the heating temperature) of various shades of yellow and brown (without additional staining), contains sucrose, maltose and glucose. Lollipop- a type of candy, a gooey or solid mass made from candice - boiled to a hardness, usually flavored with sugar with molasses or corn syrup. Often attached to a stick.

split iris

Candy caramel

lollipops

Creams
Cream- a paste made from cream or butter with sugar, used as a filling and for decorating cakes and pastries. Instead of butter, margarine can be used, and as additional ingredients - eggs, milk, as well as various flavoring and aromatic additives: cocoa powder, vanilla, etc.

Cake decorated with cream

Marzipan

Marzipan(German Marzipan, Italian marzapane) - a mixture of ground almonds and sugar syrup (or powdered sugar). If apricot kernels (rarely peach kernels) are used instead of almonds, the confectionery product is not called marzipan, but persipan. Sometimes marzipan is also called a mass of other nuts, as well as products with it. For example, buns - "marzipans" with peanuts are common in Russia.

marzipan fruits

Mousses
Mousse(fr. mousse Foam is a sweet dessert dish. A signature dish of French cuisine. It is prepared from an aromatic base (fruit or berry juice, puree, grape wine, chocolate, coffee, cocoa, etc.), nutrients that contribute to the formation and fixation of the foamy state of the mousse (egg whites, gelatin, agar), as well as nutrients that give the dish has a sweet taste or enhances it (sugar, saccharin, honey, molasses). Sometimes, instead of egg whites and gelatin, a substitute is used in the form of semolina, which is able to swell well and has adhesive properties, which makes it possible to approximately simulate the desired state of the dish.

Chocolate muss

fondant
Fondant mass (fondant)- boiled sugar syrup, quickly cooled to a temperature of 35-40 ° and stirred at high speed in a fondant maker. When churning in a supersaturated syrup, sucrose crystallizes. The finished product consists of small sugar crystals and intercrystalline syrup. Fondant mass varies greatly in consistency - from liquid, viscous species with a high content of molasses to a solid brittle product, which is obtained from a less moist syrup with a small admixture of molasses. It is mainly used for the production of unglazed sweets and for decorating cakes.
Depending on the presence of milk, there are three main types of fondant: sugar lipstick- from sugar syrup without adding milk; milk or cream lipstick- based on sugar syrup with a small or medium addition of milk or cream; Creme brulee- sugary syrup with a high content of milk or cream after heat treatment, which gives the product a brown tint and taste of baked milk.

Cake glazed with sugar fondant

Sambuc
A chilled, airy dish prepared by whipping fruit puree with sugar and egg white.

Blackcurrant Sambuc

Souffle
Souffle(fr. Souffe) - a dish of French origin from egg yolks mixed with a variety of ingredients, to which white whipped egg whites are then added. Can be a main course or a sweet dessert. In any case, the soufflé contains at least two components: firstly, a flavored mixture of sour cream consistency and, secondly, egg whites beaten white. The first gives taste, and whipped proteins - airiness of the product. The mixture is usually made on the basis of cottage cheese, chocolate or lemon (the latter two are used to prepare a dessert by adding sugar). The souffle is cooked in the oven in a refractory dish, it swells strongly from the temperature, but, taken out of the oven, falls off after 20-30 minutes.

Chocolate soufflé with powdered sugar

Halva, Turkish delight and other oriental sweets
All kinds of cookies, raisin-nut and starch-sugar products, common in the Middle East and Central Asia.

Halva

A typical example of a fruity Turkish delight (pomegranate)

Candied fruit
Candied fruit(Polish cuckoo, from cukier- "sugar") - juicy fruits cooked in sugar or sugar syrup. Candied fruits are used as a filling in biscuit, muffin, butter, shortbread, yeast dough and as a separate decor element for decorating cakes, pastries, cookies, rolls, puffs. For desserts, it is used as a filling and decoration at the same time. From citrus peels, candied fruits are cooked slowly by boiling in syrup until a transparent, glassy pulp and high sugar content are obtained. The boiled crusts are thrown back on a sieve, separated from the syrup, allowed to drain, and then dried.

Candied fruit

Chocolate
Chocolate- a confectionery product based on cocoa butter, which is a product of processing cocoa beans - the seeds of the chocolate tree, rich in theobromine and caffeine. Chocolate products often contain aromatic additives (coffee, alcohol, cognac, vanillin, pepper), food additives (raisins, nuts, wafers, candied fruit) or filling.

bar chocolate

Flour confectionery

Cake
Cake(from ital. cake, “round bread”) - a dessert consisting of one or more cakes soaked in cream or jam. The top of the cake is usually decorated with cream, icing and/or fruit.

Fraisier cake

Biscuit
Biscuit- a small confectionery product baked from dough. Various grains are sometimes added to cookie dough; cookies are usually molded in the form of circles, squares, stars, tubules; sometimes cookies are made with a filling (chocolate, raisins, condensed milk, cream) or a filling is placed between two cookies.

waffles
Wafer(from him. waffle) - a type of thin dry biscuit with an imprint on the surface. It is baked from whipped liquid dough in special forms. The dough consists of flour, eggs, sugar and cream. Waffles got their name from the Middle Low German word "wâfel". The Danish form "wafel" in the 18th century changed into waffle and in this form entered the Russian language. Pieces of wafers are often smeared with cream among themselves. Ice cream or berries can be used. For the layer, fat, fruit and berry, praline, fondant and other fillings are used. Can be used as a basis for other confectionery products (cakes, pastries). For these purposes, wafer products are made in the form of sheets, cakes, cups, tubes, horns.

Belgian waffles

Sweet pies, pies, cheesecakes, rolls, donuts, muffins, rum women
Bakery products made from yeast, puff, unleavened rich, custard and other dough of various shapes and sizes, with or without filling, baked or fried. Pie- a pastry dish with a filling that is baked or fried. The filling for pies can be different - berries, fruits, cottage cheese, poppy seeds, etc. Pie- a small dish of stuffed yeast dough that is baked (in the oven) or fried (in deep fryers, small pots or cauldrons). The name is derived from the word pie. Cheesecake- round, open at the top and pinched only from the edges of the cakes with filling. As a rule, cottage cheese is used as a filler, less often mashed potatoes, jam or jam. A product of ancient Slavic, Russian and Ukrainian cuisine. The name of the dish comes from the word "vatra" - "hearth, fire." Cheesecakes are baked from yeast, rich and unleavened dough. Donut- round, fried in oil, usually sweet, pie with or without a hole in the middle. The hole is designed so that the donut extracted from the hot oil is strung on a rod, from which the product is then placed in a bag or on a plate for the buyer. A donut can have a filling: jam, marmalade, jam, etc. Cake A sweet confection made with raisins, jam or nuts, usually baked from yeast or biscuit dough and traditionally served at weddings or Christmas. Cupcakes can be baked in a rectangular shape or round (with a through hole in the center, which will give it the shape of a large ring). The closest relative of the cake is Russian Easter cake. Baba- a confectionery product of Slavic origin, is a kind of cake made from rich yeast dough with the addition of raisins. After baking, it is soaked with a syrup of rum or other alcoholic drink and sugar, or just sugar syrup, sometimes with the addition of jam. The top of the cake is smeared with sugar fudge. Often called "rum-baba".

Cheesecake with cottage cheese

Donut

Cake

Baba

Gingerbread, gingerbread
Gingerbread- flour confectionery baked from special gingerbread dough; for taste, honey, nuts, candied fruits, raisins, fruit or berry jam can be added. In appearance, the gingerbread is most often a rectangular, round or oval plate slightly convex in the middle, an inscription or a simple drawing is usually made on the upper part, often a layer of confectionery sugar glaze is applied on top. Gingerbread comes from the adjective spicy (ancient Russian “ppryan”), which, in turn, is derived from the word “pepper” (ancient Russian “ppr”), denoting spices, seasonings.
Gingerbread- a product made of gingerbread dough ranging in size from very small to 1-1.5 meters in length, up to 1 meter in width, and 6-10 centimeters in height. The weight of the gingerbread sometimes reaches a pound or more. Popular dish of Russian cuisine. The word "carpet" comes from "kovrig", which means whole bread. The history of gingerbread and gingerbread in Russia begins in the 9th century, only then they were called honey cakes and were made from flour, honey and berry juice.

Tula printed gingerbread

Gingerbread

Cakes, eclairs
Cake- a small confectionery product made from sweet pastry, usually with a cream filling. Eclair(from fr. eclair- “lightning, flash”) - a French dessert in the form of an oblong pie of choux pastry with cream (usually custard). The creation of the eclair is attributed to the French culinary specialist Marie-Antoine Carem. It gained popularity in the 19th century.

Cake

Eclairs in chocolate and sugar glaze

Candy types

Depending on the composition of candy masses, fillings (cases), sweets are divided into fondant, fruit, liqueur, nut, cream, roasted, whipped, etc.

Unglazed sweets Depending on the filling (case), the following types are produced.

fondant candy obtained by churning boiled sugar-treacle syrup, adding flavoring and aromatic substances (coffee, cocoa, nuts, acids, vanillin, etc.). Sweets are used in sugar and milk-cream.

Varieties of sugar fudge: Delicate, Fruity, Kievskaya (sprinkled with sugar, it comes in different shapes and colors).

Varieties of creamy fudge: Dairy, Creamy, Herringbone, Cow, School, Theater fudge, Start, etc.

nut candies obtained from roasted nuts, ground with powdered sugar, cocoa, wine, nuts, vanillin, etc.

Varieties of nut sweets: Carnival with cashew nuts and cinnamon, Rebus (with corn), Little Humpbacked Horse, etc. They are released wrapped.

marzipan candies produced from non-roasted nuts, ground with sugar or sugar-syrup syrup, flavoring and aromatic substances are added. Fruits, vegetables and marzipan figures are on sale.

puff candy consist of two or three layers of candy masses, most often these are fondant, milk, fondant-fruit masses.

Varieties of two-layer sweets: Moth, Sport and three-layer - Arctic, Pioneer, Dolly, Golden Autumn, etc.

Candies glazed with chocolate consist of a filling (body) and a chocolate shell. They are released with different fillings (body).

Sweets with fondant fillings prepared by churning boiled sugar-treacle syrup with flavoring and aromatic substances (wine, nuts, cocoa, coffee, vanillin, etc.).

Varieties of sweets made from sugar fudge: Muse, Medok, Natalka-Poltavka, Citron, etc.; from fruit fudge - Fragrant, Autumn Garden, etc. Sweets from cream fudge - Podmoskovnye, Mocha, Mir, Carnation, Fantasia, Aelita. This group also includes candies Chamomile, Cornflower, Spring, Swallow, etc.

Sweets with fruit fillings obtained by boiling fruit and berry puree with sugar syrup, gelling agents can be added. For these sweets, wine, acids, brews, etc. are used.

Varieties: Round dance, Michurinsky, Northern Lights, Summer, Circus, Southern night, Nizhny Novgorod.

Candies with marzipan fillings made from raw nuts, which are ground with powdered sugar or sugar-syrup syrup, flavoring agents are added. Varieties: Elbrus (with condensed milk), Almond (with coconut oil).

Sweets with nut fillings made from roasted nuts, rubbing them with sugar: powdered; flavoring substances are wine, cocoa powder, nuts, butter, vanillin, corn, etc.

Varieties of these sweets: Come on, take it away (with cocoa butter), Golden Field (with wine and cocoa powder, sprinkled with waffle crumbs on top), Miracle (with cocoa powder, butter, corn, cognac), Enchantress (with cocoa powder, milk powder and cinnamon), Moscow (made from nut-chocolate mass, corn, honey and milk), Squirrel (from nut mass and chopped nuts). This group of sweets also includes: Kara-Kum, Baltika, Mask, Ladoga, Salut, etc.

Candies with nut fillings in wafers: Bear in the North (nut filling is located between two layers of wafers), Bear-toed (contains more cocoa butter and chocolate icing), Melody (consists of a chocolate-milk mass located between two layers of wafers), Gift (of three layers of wafers with two nut-chocolate layers). This group also includes sweets - Sadko, Chocolate and coffee, etc.

Sweets with whipped fillings obtained by churning sugar with egg white or other foaming agents, fruit puree, wine, milk, nuts and other flavors are added. Varieties: Goldfish (with nuts and milk), Anniversary (with milk, cognac), Stratosphere (with apricot puree and nuts), Bird's milk (consists of a creamy mass, the filling includes protein, butter, milk and flavoring substances). Depending on the additions, these candies come with creamy, chocolate, raspberry, plum, strawberry, lemon and blackcurrant fillings. Whipped sweets also include Zoological, Soufflé and Spring.

Sweets with liqueur fillings prepared from sugar-treacle syrup, which is boiled down, wine, cognac, alcohol, fruit puree, etc. are added. The boiled mass is poured into starch molds and cooled. In this case, the upper layer hardens, a crust is formed, inside which the mass remains liquid, then the body is glazed with chocolate.

Varieties of sweets: Chocolate bottles, Bronze horseman, Ruslan and Lyudmila, Cherry liqueur. These sweets are placed in capsules or wrapped.

Sweets with cream fillings obtained from chocolate, chocolate-nut or fondant mass. It is ground by adding cocoa mass, coconut or butter, nuts, wine, vanillin, etc. .

Varieties: Truffles (chocolate mass pounded with coconut oil, wine and vanilla), Russian souvenir (consists of milk chocolate cream and cognac), Coffee aroma (made of milk chocolate cream and coffee). This group includes Strela, Red Moscow, Extra, Kolos, Krylov's Fables, etc.

Candies with roasted fillings obtained by boiling sugar-treacle syrup, crushed nut kernels or oilseeds and other flavoring substances.

Varieties: Grillage in chocolate, Grillage honey, Fantasia (with corn and butter), Amateur (with puffed corn).

Sweets with combined fillings There are two and three layers. Most often they consist of fruit and milk fudge, liqueur and fruit-marmalade mass. These include the following varieties: Raspberry (top and bottom fudge layer, middle fruity), Lakomka (two layers - milk fudge and sugar liquor), Dawn (has fondant and jelly layers), Queen of Spades (from fudge and liquor layer ).

What it is?

The very word "candy" came into Russian from Italian, where confetto means "pill, candy." Initially, it was used by Italian pharmacists to name candied pieces of fruit - candied fruit, sold as medicines. The plural form - "candy" - appeared somewhat later in the 19th century, when Italian carnivals became popular, in which participants threw confetti at each other - fake plaster candies.

Today, sweets mean sweet confectionery products that are different in shape, appearance, taste and texture.

What are they like?

The modern assortment of sweets is so large that confectioners have come up with many classifications. We are also interested in what types of sweets we can buy in the store, the names of which may differ slightly from different manufacturers. The most popular and in demand by Russian buyers:

Caramel. Consists of molasses and sugar.
Lollipops. One of the easiest confections to make, made by boiling molasses, sugar or corn syrup. The resulting composition is flavored and poured into special forms. The name of the candies is listed below.

Candy on a stick;

Lollipops in a paper wrapper;

Soft lollipops - monpasier;

Licorice or salty sweets;

Elongated or oblong candy shape. The names and photos of such "pencils" and "sticks" are presented below.

Souffle, for example, "Bird's Milk", which may also be called "Wonderful Bird", "Bogorodskaya Bird", "Zimolyubka" and others;

Grillage, obtained from crushed nuts filled with sugar, fruit or honey syrup. These are sweets such as "Roasting in Chocolate", "Rillage Fairy Tale", "Strawberry Roasting" and others;

Praline - chocolate sweets stuffed with nuts ground with sugar and cocoa mixed with cognac or some other flavoring: "Bud", "Babaevsky", "Shokonatka", "Juliet";

Liquor sweets contain inside the filling of liquor or sugar syrup with cognac: "Cream liqueur", "Liquor in chocolate", "Blue Velvet";

In sweets with jelly filling under a layer of chocolate there is a thick berry or fruit jelly: "Lel", "Southern Night", "Lebedushka", "Zaliv" and others;

- "Fudge" or sweets with fondant filling obtained from milk, molasses, cream, sugar, fruit fillers and other components: "Miya", "Rakhat", "Spanish Night" and others;

Truffles are elite round-shaped chocolate sweets filled with a special French cream - ganache. It is made from butter, cream, chocolate and various flavorings. The outer surface can be coated with crushed or ground nuts, wafer crumbs or cocoa powder.

chocolate stories

Chocolate sweets loved by many appeared thanks to the famous navigator - Hernando Cortes, who discovered the American continent. It was he and his associates who brought cocoa beans to Europe and introduced Europeans to chocolate. The monk Benzoni contributed to the fact that chocolates began to be regularly consumed to maintain the health of the Spanish monarch, and after him his courtiers. Subsequently, the fashion for chocolates spread to other countries, where influential people used them as a medicine. Until the 17th century, only Spanish confectioners made chocolate and sweets from it, and sent sweets to many royal courts. Over time, the secret of making chocolate sweets became known to other countries, but until the end of the 17th century they were made only by hand.

How did sweets appear in Russia?

The first confectionery factory for the production of chocolates was opened at the end of the 17th century by the French confectioner David Shelley. Until the 19th century, Russia did not have its own candy production, and the delicacy was brought from abroad, or prepared by special chefs in the kitchens in the homes of rich nobles. The first Russian confectionery factory was opened in St. Petersburg only in the middle of the 19th century.

What was candy called before?

As already mentioned, until the 19th century, sweets were either imported into our country from abroad, or produced at home in the estates and palaces of nobles. For sweets made at home, descriptive names were given, taking into account the shape, method of preparation, size, fruits and fruits used. The book “The New Perfect Russian Confectioner, or a Detailed Confectionery Dictionary”, published at the end of the 18th century in St. Petersburg, contains such funny names for us as sweets such as Strawberry Cakes and Green Apricots in Caramel, Jasmine Candies and Anise Sugar Snacks, Cherry Marzipans and Apricots in candies.

Industrial names

The opening of the first Russian confectionery factory led to the fact that already at the beginning of the 20th century, many different varieties of sweets appeared. At first, French recipes and names of sweets prevailed, the list of which was not very long:

"Baton de Gralier";
"Finchampagne";
"Cream de risien";
"boule de gome";
"Cream de Noison";
"Maron Praline" and others.

Over time, the French name of chocolates began to be translated into Russian, and “Creamy Venus”, “Cat's Tongue”, “Girl's Skin”, “Salon” appeared on sale, decorated in accordance with Russian grammar. However, in some cases, bilingual candy names were also used, for example, "Studded with pearls, or Coriandor perle." Russian confectioners called the new sweets they created themselves in Russian and often used names associated with the images of the fair sex: “Sophie”, “Marianna”, “Merry Widow”, “Rybachka”, “Marsala”. Educational series were also produced, for example, "The Riddle". A simple riddle was placed on the wrapper of such sweets. Before the revolutionary events of 1917, chocolate series "Sport", "Geographical Atlas", "Peoples of Siberia" and others were produced.

Until the October Revolution of 1917, it was possible to buy Tsarskaya Raspberry or Tsar Fyodor Mikhailovich caramel. After him, the names of sweets changed dramatically. Caramels "Krestyanskaya" and "Krasnoarmeiskaya", "Hammer and Sickle" and "Our Industry" appeared on sale.
However, chocolates for the most part retain their French names: Dernier Cree, Miniature, Chartreuse, Bergamot, Pepperment and others. Such neutral names as "Squirrels", "Tomboys" and "Bunnies" did not undergo ideological rethinking. The Soviet names for the new sweets reflected current events and achievements. So in the 30s of the last century, the following were produced: “Fight for equipment”, “Be ready”, “Sabantuy”, “Milkmaid”, “Chelyuskintsy”, “Heroes of the Arctic”, “Winner of the Ice”.

The conquest of space by man in the 60s of the XX century was reflected in the appearance of the candies "Cosmic" and "Cosmos".
Around the same time, it became popular to introduce the names of fairy-tale and literary characters into the names of chocolates: "Snow Maiden", "La Bayadere", "Blue Bird", "Sadko", "Little Red Riding Hood" and others.

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Introduction

All of us, from young to old, adore sweets, everyone has a favorite variety. The first sweets appeared a long time ago, and since then they have only become tastier.

The very word "candy" came into Russian from the Latin language, which meant "cooked potion". Pharmacists first began to use it in the 16th century for medicinal purposes. Subsequently, the term began to refer to a wider range of confectionery products from different ingredients.

A rare tea party is complete without sweets. They are a wonderful treat, give warmth and joy to any holiday, are tasty and beautiful.

When we eat candy, we throw away candy wrappers, which, in turn, turn into garbage. Looking at the bright shiny candy wrappers, I suggested that using the names of the candies could make Russian lessons more interesting. In my project, examples are given of what learned rules can be found on candy wrappers.

Objective: Analyze the names of sweets from the point of view of the Russian language.

Tasks:

1. In order to broaden your horizons and replenish your vocabulary, get acquainted with the history of the origin of sweets.

2. Consider the names of sweets and break them into thematic groups.

3. Sort out the names of sweets according to lexical meaning and morphological features.

Hypothesis: The names of sweets, like other words in Russian, must have a lexical meaning and morphological features.

1. History of candy

From early childhood, we all fall in love with this miracle, invented by man many centuries ago. It's hard to believe, but the first sweets appeared in Egypt more than 3 thousand years ago. During the excavations, they found pictures and records containing information about how sweets looked and how they were prepared. In those days, sugar was unknown to people, so honey was consumed as a sweet. And the main component of sweets in Egypt were dates. That's how they accidentally mixed dates, nuts and honey, they invented the world's first candy.

They also learned how to make sweets in Ancient Russia, they were cooked from maple syrup, molasses and honey. Many people know lollipops, but few people thought about the origin of these legendary sweets. Ancient Russia was the birthplace of lollipops. In Russia, candy has been around for more than 500 years. We can assume that they were the very first sweets in our country. The first Russian confectioners made candies from molasses and honey, and they were intended for tsars, boyars and nobles. The first confectionery factory appeared in our country in the 19th century. To date, sweets from the Krasny Oktyabr, Rot-Front, factory them. Babaeva, Korkunov. In our city, sweets are produced by the factory "Yuzhuralkonditer"

Currently, there are many types of sweets, here are some of them: caramel, toffee, chocolate, truffles, pralines, etc.

That's what a long way and how many different delicacies were invented before the candy acquired its usual shape in a beautiful wrapper.

2. candy wrapper

Fantik - candy wrapper, which is used to wrap sweets.

Nowadays it is difficult to imagine a candy without a candy wrapper. Candy wrappers are like clothes for people: they protect and decorate the candy. The beauty of the wrapper depends on the artist who created the sketch. Every year artists come up with bright and interesting packaging for sweets.

It seems that interesting things can be found in candy wrappers. It turns out that he can tell a lot, for example, he can remind us of the rules of the Russian language.

3 . Topiccandy name groups

Having studied the names of sweets, I came to the conclusion that they can be divided into thematic groups.

I made six thematic groups: a fairy tale, fauna, flora, natural phenomena, names of fruits, geographical names.

Below, I have drawn a diagram of these groups.

Scheme of thematic groups of the names of sweets.

1.Vegetable world. This group includes the names of plants and flowers: "Barberry", "Cornflower", "Daisies", "Red Poppy", "Nuts in Chocolate", "Mint".

2. Names fruits also used in names. By these names, we can determine the taste of our sweets: "Pineapple", "Lemon", "Apricot", "Prunes in chocolate", "Orange".

3.Animal world. This group is represented by the names of animals and birds: “Bear-toed”, “Swallow”, “Bear in the North”, “Squirrel”, “Cow”. vocabulary candy lexical

4. Sweets, the names of which include different geographical names. By some names, we can easily determine the place where this candy was made: Chelyabinsk, Native Spaces, Kuibyshev, Karakum, Moskvichka.

5.fairy talebut. This group is one of the most common candy names among Russians. Since sweets are mainly aimed at children, fairy tale characters are used in the names of this group: “Golden Comb Cockerel”, “Little Red Riding Hood”, “Gulliver”, “Golden Key”, “Masha and the Bear”, etc.

6.Natural phenomena, seasons."Spring", "Taste of Summer", "Meteorite", "Sea", "Metelitsa", "Snowball", "Sun".

4. Russian language on candy wrappers

All the names of sweets (candy wrappers) we have considered can be classified according to the following criteria:

1. by composition

2. by lexical meaning

3. by morphological features

I noticed that the names of sweets consist of one or more words. Having considered monosyllabic names, I found out that they are divided into a noun and an adjective, both in the singular and in the plural. And also, they are masculine, feminine and neuter.

Cornflower - noun, unit. h, husband. R

Daisies - noun, pl. h

Mint - adjective, singular, female

Lemon - adjective, pl.

The sun is a noun, singular, cf.

By candy wrappers, it’s more fun to study vocabulary. Each name contains its own meaning.

Cornflower - meadow flower

Spring is the season

Meteorite - cosmic body,

There are also phrases in the names of sweets.

Most often it is a noun and an adjective:

"Golden Cockerel", "Little Red Riding Hood", "Golden Key" and others.