Syrups containing high amounts of dekstrose are preferred in Toffe sweet production. Higher ratio dekstrose syrups incrases liquidity while lower ones produce dense and less chewable products. Maltose syrups produce lighter colored and creamy products.

Fudge is a crystallized product. High amounts of dekstrose syrups can be used to prevent drying. This proccess makes the product sweeter while it makes it's texture to be softer. If drying is not wanted, high amounts of moltose syrups can be advantegeous.