Sugar Candy Drops
Small, individually wrapped sugar drops consist almost entirely of crystallized cane sugar with minimal flavorings, exceeding 65% sugar by dry weight per U.S. note 2. Classified in 1704.90.64.00 for entries under the limited provisions of additional U.S. note 7 due to quota controls on high-sugar imports. This is pure sugar confectionery, not containing cocoa.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If containing cocoa or under 65% sugar
Cocoa inclusion moves to chapter 18 headings; lower sugar to other sugar confectionery.
If in retail packaging over 10% sugar
Consumer-ready packs may classify as food preparations under chapter 19 if not meeting crystalline sugar criteria.
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Import Tips & Compliance
• Submit polarity tests proving >65% sucrose for classification; apply for note 7 licenses early in quota year
• Label accurately to avoid FDA scrutiny on confectionery imports
Related Products under HTS 1704.90.64.00
Hard Candy Lollipops
These lollipops are made primarily from cane sugar boiled to a hard crack stage, containing over 65% sugar by dry weight as required by additional U.S. note 2 to chapter 17. They fall under HTS 1704.90.64.00 when entered pursuant to the quantitative provisions of additional U.S. note 7, which imposes strict limits on such high-sugar articles. The product is a simple sugar confectionery without cocoa.
Rock Candy Sticks
Crystalline rock candy on sticks is pure sucrose grown into large crystals from supersaturated sugar syrup, far surpassing 65% sugar by dry weight under note 2. It qualifies for HTS 1704.90.64.00 when imported pursuant to additional U.S. note 7's quota provisions for high-sugar confections. No cocoa or other disqualifying ingredients present.
Barley Sugar Candies
Traditional barley sugar candies are translucent hard candies made from boiled sugar syrup with barley water, containing over 65% dry weight sugar as defined in note 2. They are entered under HTS 1704.90.64.00 pursuant to the restrictive provisions of additional U.S. note 7 for quota-controlled imports. Pure sugar-based without cocoa.
Sugar Mint Buttons
Pressed sugar mint buttons are tiny crystalline disks of mostly sucrose with mint flavor, exceeding 65% sugar by dry weight per chapter note 2. This HTS 1704.90.64.00 applies for imports under additional U.S. note 7's quota regime for high-sugar articles. No cocoa content.
Crystallized Ginger in Sugar
Pieces of ginger coated and preserved in heavy sugar syrup then crystallized, resulting in over 65% dry weight sugar coating compliant with note 2. Enters under HTS 1704.90.64.00 when pursuant to additional U.S. note 7 quota limits for such confections. Sugar dominates as principal ingredient.
Fondant Sugar Paste
Smooth fondant paste is a creamy sugar confection made by cooking sugar syrup to soft-ball stage and beating, with over 65% dry weight sugar per note 2. Classified in 1704.90.64.00 for note 7 quota entries as high-sugar sugar confectionery. Lacks cocoa.