Candy sugar

Candy sugar is a type of sugar, typically granulated sucrose, that has been crystallised. It is made by heating sugar syrup until it reaches a high temperature, then allowing it to cool and crystallise. This process results in larger, coarser sugar crystals compared to standard granulated sugar.

Manufacturers use candy sugar primarily as a sweetener, adding a distinct caramel-like flavour and a crunchy texture to foods. Its larger crystals can also provide visual appeal and a pleasing mouthfeel. It is commonly found in baked goods like biscuits and speculoos, as well as in desserts such as cheesecakes.

Candy sugar is a form of sucrose and is not regulated as a food additive in the UK. Like all sugars, excessive consumption can contribute to increased calorie intake, which the NHS advises can lead to weight gain and associated health risks. The World Health Organization (WHO) recommends limiting free sugars to reduce the risk of noncommunicable diseases. Evidence on the health effects of sugar is extensive and ongoing, with various bodies like EFSA and SACN providing dietary guidance.