Weichbonbons

Weichbonbons are a broad category of confectionery defined by a soft, chewy texture. They are designed to be pliable and melt in the mouth rather than crack or dissolve with a hard snap, and they typically have a higher moisture content than hard candies. They are produced in many flavors and forms, including fruit-flavored jellies, caramel chews, fudge-like pieces, and marshmallow-like confections.

They are made from a sugar syrup base often combined with glucose syrup or invert sugar, and gelling or thickening agents such as gelatin, pectin, starch, or gum. Flavorings, fruit juices, and colorings are common, and some variants use dairy or fats to adjust texture and mouthfeel. The texture is achieved by heating the sugar solution to specific temperatures and then cooling and setting with the chosen gelling system; some products are aerated to increase lightness (as in marshmallows) while others are denser like soft caramels.

Common subtypes include jelly candies (fruchtgummi), soft caramel chews, nougat-like pieces, and marshmallow-type confections. The category also encompasses seasonal or regionally branded items and can be coated with a sugar or starch layer to prevent sticking.

In manufacturing and commerce, Weichbonbons are sold in loose form, in bags, or as portioned pieces and often appear alongside other bonbon types in confectionery aisles. They are regulated by standard food labeling and safety rules applicable to candies in their respective markets.