Composition and properties of raw materials and auxiliary materials are described. The requirements for the quality of confectionery products are given. The production of caramel, toffee, candy, chocolate, marmalade, pastille, dragee and halva is described. The calculation of recipes and accounting of raw materials are given. Confectionery products include foods with a high sugar content. They have high nutritional value, good digestibility, pleasant aroma and taste. These products are characterized by an attractive appearance. These properties are inherent in confectionery products due to the use of many different types of high-quality food raw materials for their production, which are subjected to various mechanical and thermal processing methods during processing.