Ungrained candy are candies in which the sugar isn't crystallized. These include hard candies, as well as chewy candies such as toffee and caramel. Hard candies start with a basic sugar/ glucose syrup blend cooked down to around 2% moisture and blended with flavors and colors. Varying the ratio of sweeteners produces different textures and different stability. Cooking the basic sugar/ glucose syrup blend to a moisture level between 3% to 15% forms the basis of a chewy non-grained candy. Cooking to these higher moisture levels will not favor the production of invert sugar, as is the case with hard candies. As a result, the addition of glucose syrup is critical to prevent undesired graining in chewy candies. The key is basic sugar/ glucose syrup ratio. The more sugar crystals, the tougher and grainier the candy is. The more glucose syrup it will be chewier. Caramels, on the other hand, require milk and fat in the formula to provide flavor and color. In caramels, the Maillard reaction that goes on with the reducing sugars and milk proteins is important for developing both flavor and color. The higher the amount of reducing sugar (higher DE) Maillard reaction will speed up.

Grained candies include products such as after-dinner mints, fondants/creme centers, and fudge. Grained candy formulas are similar to those of chewy candies. To promote crystallization, however, the formula must have a higher level of sugar solids and the process usually includes agitation.

Jelly candies, such as gumdrops, include starch, pectin or gelatin in the basic formula to achieve yet another unique candy texture. texture through the selection of the stabilizer system. The type of gelling agent use will make the biggest difference. A gum-based jelly candy will be chewier, while a starch jelly candy will be shorter. It is also will be stickier. Pectin jellies make a high quality jelly candy with a good texture and good flavor release (unique texture which consists of a relatively soft bite with a short texture and rapid meltaway). Pectin is used more in higher priced, premium jelly candies and centers. A gelatin-based jelly candy gives a greater clarity. The gelatin normally used has a medium to high bloom or gel strength. A wide range of textures can be generated using either lower concentrations of a high-bloom gelatin, which gives a more tender and short texture jelly candy or higher concentrations of a low-bloom which gives a more elastic and chewy texture jelly candy.