The classification of confectionery products is presented using terms and definitions established by standards in the field of finished products and semi-finished products of confectionery production. Composition and properties of raw materials and auxiliary materials are described. The main technological schemes for the production of caramel, toffee, sweets, marmalado-pastille products, chocolate, flour confectionery products are considered. Regularities of formation and requirements to quality of semi-finished and finished products are presented. The textbook is intended for the preparation of bachelors in the direction of "Food from plant materials" profile "Technology of bread, pasta and confectionery."