Confectionery techniques refer to the methods used in the preparation and decoration of sweets and candies. These techniques include boiling sugar to create syrups, tempering chocolate for a glossy finish, and whipping egg whites for meringues. Each method requires precision and an understanding of temperature and timing to achieve the desired texture and flavor. Common confectionery techniques also involve molding, dipping, and coating. For instance, truffles are often rolled in cocoa powder or nuts, while fudge is cut into squares after cooling. Mastering these techniques allows confectioners to create a wide variety of delicious treats enjoyed by many.