Boiled candy and process for making the same

摘要

Disclosed is a boiled sweetmeat comprising in the basic dry mixture prior boiling less than 35 percent of saccharose and more than 65 percent of carbohydrates other than saccharose. Water content of the invented sweetmeat is at least 4 percent by weight and glass transition temperature thereof is at least 38 deg C, whereby this glass transition temperature is measured at 4.5 percent by weight of water content. Also claimed is a process for preparing such sweetmeat.