Confections
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| FUDGE | A Western confection, usually soft, sweet, rich. Made by mixing sugar, butter, milk, heating to soft-ball stage (240 °F/116 °C), then beating while it cools to acquire smooth, creamy consistency. Sold in a variety of flavors, fruits/nuts sometimes added
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| FONDANT CENTERS | a thick, creamy sugar paste, the basis of many candies
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| CALISSONS | traditional French candies consisting of a smooth, pale yellow, homogeneous paste of candied fruit and ground almonds topped with a thin layer of royal icing
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| PAVÉ | a French term for any square or rectangular food preparation; a fudge like sweet in a rectangular or square shape
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| PENUCHE | a fudge-like candy made from brown sugar, butter, and milk
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