. "Syrup(sucrose,glucose, orfructose) orisomalt,citric acid,food colouring,flavouring" . . . "A hard candy, or boiled sweet, is a sugar candy prepared from one or more sugar-based syrups that is boiled to a temperature of 160 \u00B0C (320 \u00B0F) to make candy. Among the many hard candy varieties are stick candy (such as the candy cane), lollipops, aniseed twists, and b\u00EAtises de Cambrai.Hard candy is nearly 100% sugar by weight; Recipes for hard candy may use syrups of sucrose, glucose, fructose or other sugars."@en . . . . . . . "Boiled sweet"@en . . . "Hard candy"@en . .