Barley Sugar Sticks
Twisted clear hard candy sticks made by boiling barley water with cane sugar to over 65% dry weight. Classified under HTS 1704.90.68.00 for qualifying sugar-dominant confections without cocoa. Traditional method yields high polarization sucrose.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If syrupy form not fully crystallized
Liquid sugar syrups classify under heading 1702.
If sugar ≤65% with barley as principal ingredient
Drops below high-sugar threshold for general classification.
If pasta-like starch-based with sugar coating
Starchy preparations exceed pure sugar confection scope.
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Import Tips & Compliance
• Polarimeter test to <99.5° if raw-like, but confirm finished confection status
• Separate from blended syrups under Note 4 to stay in 1704
• Bulk import only; retail packaging risks Note 3 reclassification
Related Products under HTS 1704.90.68.00
Hard Candy Lollipops
These are stick-mounted hard candies made primarily from cane sugar, with over 65% sugar by dry weight, flavored with fruit extracts and colored naturally. They fall under HTS 1704.90.68.00 as sugar confectionery not containing cocoa, specifically articles exceeding the sugar threshold in Additional U.S. Note 2 to Chapter 17. The high sucrose content from crystallization during boiling classifies them distinctly from lower-sugar candies.
Sugar Mint Drops
Small, hard candies composed mainly of granulated sugar with mint oil flavoring, exceeding 65% sugar by dry weight. Classified in HTS 1704.90.68.00 for non-cocoa sugar confections meeting the high-sugar threshold in Chapter 17 notes. The crystalline structure and minimal non-sugar solids define their tariff placement.
Fruit-Flavored Jelly Candies
Gummy-style candies made from high-sugar syrups with fruit pectin, achieving over 65% dry weight sugar primarily from cane sources. HTS 1704.90.68.00 applies to these non-cocoa confections due to their dominant sugar content per Chapter 17 definitions. They are distinguished from lower-sugar gels by crystallization levels.
Crystalline Rock Sugar Candy
Large, translucent rock candy crystals grown on strings from supersaturated cane sugar solutions, over 65% dry weight sugar. This HTS 1704.90.68.00 classification fits pure sugar confections without cocoa, aligning with Chapter 17 high-sugar articles. Minimal impurities confirm their status.
Lemon Drops Hard Candy
Intensely sweet hard candies flavored with lemon oil and citric acid, dominated by over 65% dry weight crystalline sugar from beets. HTS 1704.90.68.00 designates them as high-sugar, non-cocoa confections per Chapter 17 criteria. The boiled sugar base exceeds quota thresholds.
Sugar Coated Nougat Bites
Soft nougat centers encased in crystalline sugar shell, totaling over 65% dry weight sugar from cane. HTS 1704.90.68.00 covers these as other high-sugar non-cocoa confections per Chapter notes. Egg white and honey are minor to sugar dominance.