To investigate the texture of the fruit candies, the penetration test was applied. This test consists of a single puncture throughout the sample: the probe pushes on the upper external layer of the sample puncture it (first peak), then it flows through the central part and it punctures the bottom layer (second peak). The candy can be schematized as a parallelepiped composed of three layers: two thin and hard external layers, which are more dehydrated, and one thicker and softer central part. By the penetration test, the consistency of each layer and the total hardness of the candy (expressed as the total energy required to penetrate the sample) were measured.