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In Victorian times, the cost of sweets varied widely depending on the type and quality. Basic confections like boiled sweets could cost as little as a penny per ounce, while more elaborate treats, such as chocolates or marzipan, could be significantly more expensive, sometimes reaching several shillings. The rise of mass production in the late Victorian era made sweets more accessible, leading to a greater variety and lower prices for consumers. Overall, sweets were considered a luxury for many, but they became increasingly popular among the growing middle class.

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1mo ago

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