Kandis sugar consists of smaller crystals of sugar and can be brown or white. The crystals are obtained by drying a solution of water and sugar on a stick or ribbon, and larger pieces are obtained by additional boiling of this solution. Brown sugar is additionally heated, which is why it has a caramel and sweeter taste than white sugar.

It is mostly used to sweeten tea and coffee, and sometimes also with meat dishes and alcohol.

It is often used during the Mexican Día de Muertos festival to make sugar skulls so that children will not be afraid of them.