Sweets. It’s a word that conjures up memories of corner shops, pick n mix tubs, and childhood Saturdays with sticky fingers and a 20p coin burning a hole in your pocket. But wander beyond the UK, and the language — and flavour — of sweets changes dramatically. From American candy aisles to Japanese konpeitō, sugar has many names, and just as many personalities.

The UK: Sweets, Soft Centres and Centuries of Sugarcraft

Let’s begin at home. In Britain, we call them sweets. Not candy. Not lollies. Just sweets. And we’ve been eating them in various forms since sugar first arrived from the East Indies. Our confectionery culture is steeped in tradition — from the chewy foam shrimps of seaside stalls to the retro powerhouses like Barratt, whose Fruit Salads and Sherbet Fountains remain benchmarks of nostalgic British indulgence.

Today, the sweet aisle still has a distinctively British identity. Think Cadbury’s Dairy Milk in all its creamy glory, or Haribo’s iconic Tangfastics — a German brand so deeply embedded into UK sweet culture you’d be forgiven for thinking it was born in Barnsley.

USA: Candy, Halloween and a Love of Loud Flavours

Across the Atlantic, what we call sweets, Americans call candy. Theirs is a land of extremes — oversized chocolate bars, impossibly sour chews, and a nationwide obsession with peanut butter. Halloween is peak candy season, with over £2 billion spent annually on the stuff.

Interestingly, the same brands often take on different personas. Cadbury in the US tastes noticeably different due to recipe tweaks for the American palate (read: more sugar, less cocoa). Meanwhile, American Haribo includes flavours you won’t find in a UK bag — from pineapple-centric gummies to cola bottles twice the size and ten times the chew.

Australia & New Zealand: Lollies and Liquorice

Head Down Under and you’ll hear the word lollies used for everything sweet — not just lollipops. From jelly snakes to chocolate-covered honeycomb, the Aussie sweet tooth is alive and well. And yes, liquorice is a national favourite, particularly the stronger, saltier Dutch-style varieties.

Brands like Haribo have made their mark here too, but they compete with strong local contenders. And while the phrase “going to the milk bar for lollies” might sound strange to British ears, it’s a rite of passage for Aussie schoolkids.

Germany: Süßigkeiten and a Gummy Bear Empire

In Germany, sweets are known as Süßigkeiten — quite literally “sweet things.” And no sweet thing is more famous than the Gummibär. Invented in the 1920s by Hans Riegel of Bonn (the Ha-Ri-Bo in Haribo), the gummy bear kicked off an entire industry. Germans take their sweets seriously — flavour profiles are often less sweet and more nuanced, and seasonal releases (like white wine-infused gummies) are the norm.

It’s also worth noting that German Haribo products differ vastly from their UK counterparts. There’s more liquorice, more root-based flavourings like aniseed, and even herbal varieties aimed at adults, not children.

Japan: Wagashi, Konpeitō and Edible Art

Japan’s approach to sweets is entirely different. Here, wagashi (traditional sweets) are less about sugar rushes and more about aesthetics, symbolism, and seasons. Cherry blossom-shaped jellies in spring. Chestnut pastes in autumn. Every detail matters — from colour to texture to the way it pairs with green tea.

Modern sweets like konpeitō (tiny sugar crystals) or mochi-filled chocolates show Japan’s love of blending old and new. And while Western brands like Haribo do exist here, they’re often repackaged with Japanese characters, flavours (grape, matcha, yuzu), and kawaii designs that delight local shoppers.

India: Mithai, Festivals and Flavours That Dance

In India, the concept of sweets transcends snacks — they are sacred, celebratory, and often handmade. Known broadly as mithai, Indian sweets are consumed during weddings, births, religious holidays and even housewarmings. Think laddoo, barfi, jalebi — vibrant, spiced, syrup-soaked marvels that are as much cultural artefacts as they are treats.

Western-style sweets are growing in popularity, particularly among younger generations in cities. You’ll find Haribo stocked in metros and Cadbury adapted into mithai hybrids — think chocolate-coated gulab jamun. But make no mistake: mithai remains king, particularly during festivals like Diwali, when sweet consumption peaks across the subcontinent.

France, Italy & Spain: The Elegant Art of Confection

In France, sweets — or bonbons — are elegant and delicate. Sugared almonds, fruit pastes, and pralines rule the day. Over in Italy, you’ll find torroni (nougats) and gelatine-style fruit chews with names that sound like operatic characters. And in Spain? Expect turrón, almond brittle, and sweets steeped in Moorish influence, traditionally gifted at Christmas and Easter.

European sweets lean heavily on tradition and craftsmanship — flavours are bold yet balanced, and presentation is everything. A bag of penny sweets this is not — think ribbon-tied boxes and centuries-old recipes handed down like family heirlooms.

So, What Can We Learn from the World of Sweets?

• Names vary, but the love is universal: Sweets, candy, lollies, bonbons — call them what you like, they all represent joy.
• Flavours reflect culture: From peanut butter cups to rosewater jellies, sweets are edible expressions of regional taste.
• Traditions matter: Whether it’s Halloween in the US or Diwali in India, sweet giving is a language all its own.
• Global brands localise smartly: Cadbury and Haribo adapt flavours, packaging, and recipes to suit each market’s preferences.

The Final Word on Sweets, Wherever You Are

Whether you’re chewing a foam banana in Birmingham or unwrapping a peanut chikki in Mumbai, sweets connect us. They may wear different names, take different shapes, and contain wildly different ingredients, but at their heart, they’re all doing the same thing: delivering joy in bite-sized portions.

So the next time you reach for a bag of sweets, know that you're joining a global ritual — one that's older than you think, sweeter than you remember, and richer than any translation can capture. Because no matter the language, a good sweet speaks for itself.