More Details

• Sugar, mainly sucrose from sugar beets or sugarcane, is the major constituent of most candies. Other sweeteners employed in candy manufacture include corn syrup, corn sugar, honey, molasses, maple sugar, and noncaloric sweeteners.
• The hard, shiny shells on candies are often made from shellac, a resin secreted by the lac bug. You may know shellac from its more famous work in varnishes and sealants, but it's also a mainstay in pill coatings, candy, coffee beans, and even the waxy shee
• Amount Per 100g (approx), Carbohydrate 92.4g, of which Sugar 57.0g, Protein 1.4g, Fat 3.3g, Energy 405 kcal.