Candy making, or confectionery, is the craft of turning sugar and other ingredients into sweets by controlling temperature, timing, and technique to create a range of textures and flavors. Boiling sugar to specific temperatures produces hard candies, caramels, and brittles; controlled cooling creates smooth textures in fudge and fondant; and shaping and coating add further layers of flavor and texture, as in chocolate-dipped or nut-coated candies. Many cultures have their own traditional confections built on local ingredients, such as rosewater-scented Turkish delight or Mexican cajeta, a caramelized goat's-milk confection. Modern candy makers also apply techniques borrowed from molecular gastronomy, like spherification and freeze-drying, to create new textures.