Most sweets are manufactured with two main ingredients: sugar and savoir faire. Make a sweet needs precision (cooking temperature, viscosity, water evaporation…) and exactitude. Depending on the type of candy, the ingredients and steps will be different.

The manufacturer firsts boils the sugars with water during a few minutes. The syrup is then cooked at a high temperature to reduce the moisture level and guarantee a long shelf-life to the future sweets.
After some time the paste is ready to be moulded (lollipops for instance) or used to prepare filled candies.

Types of candies:

• Hard-boiled sweets and lollipops (sugar, glucose syrup and aromas)
• Caramels (milk or cream or butter can be added to the basic recipe)
• Gums and jelly confectioneries (Made from gelling agents such as gum arabic,together with sugar and flavourings)
• Sugar-coated confectionery
• Nougat
• Pastilles, tablets