used as sweeteners. Persipan: similar to marzipan, but made with peaches or apricots instead of almonds. Pastillage: A thick sugar paste made with gelatin, water, and confectioner's sugar, similar to gum paste, which is moulded into shapes, which then harden. Tablet: A crumbly milk-based soft and hard candy, based on sugars cooked to the soft ball stage. Comes in several forms, such as wafers and heart shapes. Not to be confused with tableting, a method of candy production. Taffy (British: chews): A sugar confection that is folded many times above 120 °F (50 °C), incorporating air bubbles thus reducing its density and making it opaque. Toffee: A confection made by caramelizing sugar or molasses along with butter. Toffee has a glossy surface and textures ranging from soft and sticky to a hard, brittle material. Its brown color and smoky taste arise from the caramelization of the sugars. Storage and shelf life Shelf life is largely determined by the amount of water present in the candy and the storage conditions. High-sugar candies, such as boiled candies, can have a shelf life of many years if kept covered in a dry environment. Spoilage of low-moisture candies tends to involve a loss of shape, color, texture, and flavor, rather than the growth of dangerous microbes. Impermeable packaging can reduce spoilage due to storage conditions. Candies spoil more quickly if they have different amounts of water in different parts of the candy (for example, a candy that combines marshmallow and nougat), or if they are stored in high-moisture environments. This process is due to the effects of water activity, which results in the transfer of unwanted water from a high-moisture environment into a low-moisture candy, rendering it rubbery, or the loss of desirable water from a high-moisture candy into a dry environment, rendering the candy dry and brittle. Another factor, affecting only non-crystalline amorphous candies, is the glass transition process. This can cause amorphous candies to lose their intended texture. Cultural roles Both bakers' and sugar confections are used to offer hospitality to guests. Confections are used to mark celebrations or events, such as a wedding cake, birthday cake or Halloween. The chocolate company Cadbury (under the guidance of Richard Cadbury) was the first to commercialize the connection between romance and confectionery, producing a heart-shaped box of chocolates for Valentine's Day in 1868. Tourists commonly eat confections as part of their travels. The indulgence