If hard candy is made by boiling sugar syrup to the hard crack stage, how do they make sugar-free candy using artificial sweeteners? They would not create the same kind of thick syrup when making the candy.
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Answer:
"Sugar Free" hard candies are made using various sugar alcohols such as sorbitol, erythritol, xylitol, mannitol, lactitol and maltitol and an artifical sweetener instead of sucrose. They crystallize in much the same way as sucrose but but are not absorbed in the small intestine so don't convert into blood glucose to the same degree as sucrose.
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