When you hear the phrase “10 sweet treats,” you might picture a bowl of nostalgic candy stuck together on a grandma’s coffee table or a dusty shelf of classic confections. Yet the world of sugary delights stretches far beyond the familiar Necco Wafers or Abba‑Zaba bars. Below, we dive into ten confectionery marvels whose roots reach deep into antiquity, proving that good sugar never goes out of style.
Why These 10 Sweet Treats Endure
From the streets of ancient Rome to the bustling festivals of modern Japan, each of these sweets carries a story of cultural exchange, culinary ingenuity, and a dash of pure joy. Let’s explore how they were born, how they survived, and why they still make our taste buds tingle.
10 Jordan Almonds
Jordan almonds are the go‑to wedding favor in many corners of the globe, from American receptions to Italian banquets and Middle‑Eastern celebrations. Their bittersweet almond core, cloaked in a sugary shell, is meant to symbolize the sweet‑and‑sour journey of marriage and life itself.
Honey‑coated almonds and seeds have been enjoyed as far back as 177 BC in ancient Rome, where they were a luxury treat. When sugar became more accessible in medieval Europe, confectioners swapped honey for sugar, giving rise to the glossy, candy‑coated nuts we recognize today.
The technique used to create these treats is called sugar panning. In a rotating pan, almonds tumble while a sugar syrup is gradually added; the syrup crystallizes on each nut, forming a thin, even coating that hardens into the familiar shell.
This method likely originated in northeastern France during the early 13th century and is essentially the same process that modern candy makers use to produce M&Ms and other panned sweets.
9 Marshmallows
Marshmallows may trace their lineage to around 2000 BC in ancient Egypt, though the original version bore little resemblance to the fluffy pillows we enjoy today. Back then, the treat was crafted from the sap of the marsh mallow plant, mixed with nuts and honey, and reserved for royalty.
Throughout the centuries, the mallow root continued to be used for confectionery, and it also found a medicinal niche, soothing coughs and sore throats thanks to its anti‑inflammatory properties. By the 1800s, the plant’s sap was largely replaced by gelatin, which stabilizes the modern marshmallow while preserving its name.
The iconic s’more, a beloved combination of toasted marshmallow, chocolate, and graham cracker, first appeared in a 1927 Girl Scout Handbook. Today, marshmallows dominate the U.S. snack scene, starring in s’mores, Rice Krispies treats, and countless other sweet creations.
8 Licorice
Licorice, like marshmallow, hails from a root and boasts a long medicinal pedigree. Over 2,600 years ago, Assyrian tablets from Baghdad recorded the use of licorice to treat sore feet. The plant’s healing reputation spread across China, the Netherlands, and even ancient Egypt, where traces were found in King Tutankhamen’s tomb.
The name “licorice” derives from the Greek glycyrrhiza, meaning “sweet root.” Its sweet compound, glycyrrhizin, is about 50 times sweeter than table sugar, though its distinct flavor can be polarizing, especially when heavily sugared.
Candy‑making with licorice root is believed to have begun in 17th‑century Holland, where confectioners twisted the sweetened extract into ropes. Today, licorice remains a staple in the Netherlands, accounting for more than one‑fifth of all candy sold there.
7 Torrone
Torrone, the Italian nougat‑like confection, appears either as a pale, airy nougat or a darker, caramel‑styled brittle, both studded with nuts. Its origins likely stretch back to medieval times, thanks to its simple ingredient list of honey, egg whites, sugar, and nuts.
For the nougat version, egg whites are whipped over a gentle water bath for up to seven hours, then spread into a log and sliced. The brittle style is simpler: sugar, water, and nuts are boiled together, then cooled into a crunchy slab. Almonds often lead the nut lineup, though variations may feature pistachios, hazelnuts, or other flavors like vanilla or citrus.
Some scholars argue torrone evolved from the Spanish turrón, introduced to Spain by Arabic settlers; others trace its lineage to ancient Greek or Roman sweets. Regardless of its precise birthplace, torrone remains a Christmas staple throughout Italy and Spain.
6 Lokum
Lokum, better known in the West as Turkish delight, has been delighting palates for nearly three centuries. The confection is formed by setting sugar into a gelatinous gel with starch, then cutting the mass into cubes or lumps and dusting them with starch, powdered sugar, or shredded coconut.
While the classic version is flavored with rosewater or orange blossom water, modern variations boast flavors such as lemon, mint, and even pistachio‑infused versions. Nuts may be embedded within, adding texture and richness.
Lokum’s ancestor, a sweet called kesme, was made by boiling and thickening grape juice before cutting it into pieces. Though less famous today, kesme still enjoys production in Turkish towns like Diyarbakir, Kahramanmaraş, and Kayseri.
5 Cotton Candy
The earliest known recipe for spun sugar—what we now call cotton candy, candy floss, or fairy floss—appears in the 1769 manual The Experienced English Housekeeper. The instructions detail melting a lump of refined sugar over a moderate fire, then drawing thin threads of liquid sugar onto a cool surface to form a web‑like confection.
Creating those delicate strands by hand was labor‑intensive until the invention of the first cotton‑candy machine, patented in the United States in 1899. Before the machine, spun sugar served mainly as decorative garnish for elaborate dishes rather than a standalone treat.
The mechanized process turned cotton candy into the “fair food” we associate with carnivals and amusement parks, where clouds of sugary fluff melt on the tongue in seconds.
4 Lavashak
Lavashak is the Persian ancestor of fruit leather, a snack that may date back to the First Persian Empire. Ancient peoples likely devised this method to preserve ripe fruit, transforming it into a thin, chewable sheet that could endure long journeys.
The process involves simmering fruit—commonly stone fruits like cherries, plums, apricots, and peaches—until it thickens, then spreading the puree thinly to dry in the sun. No additional sugar is required, so the final product showcases the fruit’s natural tartness and sweetness.
Traditional sun‑drying yields a slightly leathery texture, while modern cooks often turn to ovens for speed. Lavashak is prized for its pure fruit flavor and is a staple snack in Iran and neighboring regions.
3 Halvah
Halvah’s origins spark friendly rivalry among cultures. Some historians push its birth back to 3000 BC, while others argue it emerged around the 12th century in the Middle East. The most common form is a crumbly block of sweetened, ground sesame seeds, though variations may include nuts or chocolate swirls.
In the United States, halvah gained popularity in the 20th century thanks to Ukrainian‑born entrepreneur Nathan Radutzky, who founded Joyva—the country’s leading halvah producer. Today, it can be found in Jewish, Persian, and Greek markets as well as mainstream supermarkets.
2 Marzipan
Marzipan, a smooth blend of ground almonds and sugar, also claims multiple birthplaces. One popular tale tells of Spanish nuns in 1212, who mixed almond flour, sugar, and water to survive a siege, creating the first marzipan batch.
In Spain, marzipan remains a holiday favorite, often molded into whimsical shapes such as eels. Around the globe, it serves as a versatile filling for cakes, pastries, and confectionery, and skilled artisans sculpt it into lifelike fruits, vegetables, and animals.
1 Amezaiku
Amezaiku is not just candy—it’s a centuries‑old Japanese art form that transforms a taffy‑like substance called mizuame (literally “water candy”) into intricate sculptures. The candy is heated on a stick until pliable, then shaped with tiny tools into animals, flowers, or fantasy creatures.
Historically performed at festivals, amezaiku artists would work on low stools, crafting their edible masterpieces before an eager audience. Today, only a handful of masters, such as Takahiro Yoshihara and Shinri Tezuka, keep the tradition alive, creating pieces that are often too beautiful to eat.
Hannah lives in Seattle with her husband and dog. She enjoys writing and researching in her spare time.