We have the machinery to do it
Shiny, transparent, smooth and consistent flavour and colour: heating and cooling the ingredients as quickly as possible in order to keep process inversion low and colouring to a minimum is the secret of producing hard candy. A hard candy, or boiled sweet, is a candy prepared from one or more syrups boiled to a temperature of 160 °C (320 °F). After a syrup boiled to this temperature cools, it is called hard candy, since it becomes stiff and brittle as it approaches room temperature. Hard candy recipes variously call for syrups of sucrose, glucose, or fructose.