The composition and properties of raw materials and auxiliary materials for sugar confectionery products, as well as quality requirements are considered. Processes for the production of caramel, candy, toffee, pastille, marshmallow, marmalade, chocolate, dragee and halva are described. The manual is intended for students of secondary vocational education institutions mastering the profession of "Confectioner of sugar products" and the specialty "Technology of bread, confectionery and pasta." It can be useful in other forms of training specialists in confectionery production.