Confectionery Science is the study of the processes and techniques involved in making sweets and candies. It combines principles from chemistry, physics, and food science to create various types of confections, such as chocolates, gummies, and hard candies. Understanding the properties of ingredients like sugar, chocolate, and flavorings is essential for achieving the desired taste and texture. This field also explores the effects of temperature, humidity, and other environmental factors on candy production. Techniques such as tempering chocolate and sugar crystallization are crucial for producing high-quality confections. Overall, Confectionery Science plays a vital role in the candy-making industry.