Sugar-free "hard candy" and process for its manufacture

A process for preparing a hard candy with a double layer structure in which the external layer represents at most 35% by weight of the candy and consists of at least two components A and B, component A being present in a proportion of 5 to 92% by dry weight and being selected form the group consisting of hydrogenated starch hydrolysates, xylitol, polymers of low-calorie saccharides and mixtures thereof, component B being present in a proportion of 8 to 95% by dry weight and being selected from the group consisting of hydrogenated isomaltulose or isomalt, isomaltulose, mannitol, erythritol and mixtures thereof, this process consisting essentially of:

• preparing separately mixtures which each comprise the constituent(s) of a layer of the candy, optionally with addition of water, including in particular the mixture of component A and component B of the external layer in quantities chosen such that their proportions in the external layer of the candy should be respectively from 5 to 92% by dry weight and from 8 to 95% by dry weight,
• separately cooking each of the mixtures at temperatures higher than 120.degree. C., under vacuum, such that the candy exhibits a hard and brittle consistency and a glassy appearance at room temperature,
• and finally shaping the candy, so as to obtain a double layer structure.