Hard-boiled candies have a solid consistency. They can be made both with and without sugar.
In the case of candies containing sugar, the basic mass consists mostly of a combination of
sugar and glucose syrup, while, in the case of candies without sugar, the sugar substitute Isomalt is normally used.
Manufacture
 In the
manufacture of hard-boiled candies, the individual ingredients are first carefully weighted on
computerized scales and pre-cooked. The preboiled solution is then fed into the cooking system,
where, depending on the recipe, they are thickened under vacuum at a temperature of 120°C to
160°C. The sticky syrup is then poured into a mixer and again, under computer control,
supplemented with liquid and solid ingredients. Finally, candies are made out of the mixture,
cooled, and allowed to harden. The candies are then put into containers and packaged.
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