[Problem] The invention provides a candy having a novel crispy texture and a method of production thereof, by controlling physical properties and crystallized states of the candy by preventing the sugar crystallization during forming and accelerating the crystallization after forming in the production of a candy with a high sugar content. [Means for solving the problem] The instant invention provides the candy with properties suitable for the production line by suppressing sugar crystallization prior to the forming through the step of quickly cooling the boiled down candy dough in the production of the candy with a high sugar content, comprising the steps of: preparing a candy dough stock solution by mixing sugar, a saccharide(s) other than sugar, and water, and heating the resulting mixture to dissolve preparing a candy dough by adding a fat(s) and oil(s), emulsifying agent(s), and milk material(s) to the candy dough stock solution, and boiling down the resulting mixture cooling the boiled-down candy dough and forming the cooled candy dough.
