How Swedish Candy Is Made
How is Swedish candy made, and why does it taste different? Here is a simple look at the ingredients and methods behind gummies, foam and salmiak.
Swedish candy is made much like other confectionery, by cooking sugar, glucose syrup, and a gelling agent (often starch rather than gelatin) into gummies, foam, and licorice. What sets it apart is the recipes: more sour, the salmiak salt in licorice, and a pick-and-mix tradition that rewards quality piece by piece.
Gummies and sours
Sugar and syrup are cooked with a gelling agent, often starch (which is why much Swedish candy is vegan), then flavored and soured.
Foam (skum)
Foam candy is whipped to a light, airy texture, as in skum classics.
Licorice and salmiak
Licorice adds the salmiak salt (ammonium chloride) that defines salty licorice.
Why it tastes different
The methods are standard; the recipes are bolder. That, plus pick-and-mix, is why Swedish candy is so good. Taste it.
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Gustav Lindqvist · Candy Master
Gustav grew up in Sweden on a strict Saturday-candy schedule, mixing his lördagsgodis bag at the lösgodis wall before he could spell salmiak. He has spent years tasting his way across Scandinavian candy, and now curates the range at TheSweetsTruck, from BUBS sour skulls to the saltiest licorice most people cannot finish.
Last updated 7/9/2026