hard candy in German
hard candy in German
Bonbon
(US) A candy prepared from one or more syrups boiled to a temperature of 160°C (320°F), thereafter becoming stiff and brittle at room temperature.
Zuckerstein
(US) A candy prepared from one or more syrups boiled to a temperature of 160°C (320°F), thereafter becoming stiff and brittle at room temperature.