This book explores sugar and confectionery technology, unraveling sugar's forms, such as cane and refined sugar, and the chemical transformations it undergoes during processing. It details sugarcane juice conversion into sugar and examines byproducts like bagasse and molasses for sustainability. The guide highlights key confectionery principles, including sugar boiling, crystallization, and aeration. Topics range from raw materials like sucrose and glucose syrup to techniques for making confections such as hard candy, toffee, and fondant. Special focus is on chocolate production, from cocoa bean processing to storage. This comprehensive resource is ideal for students, professionals, and enthusiasts.