Most candies are hostile to bacteria. Sugar sucks moisture out of microbes, essentially dehydrating them to death. This is why honey never spoils.
Chocolate is a bit trickier. It can develop a white, dusty film called bloom—that’s just cocoa butter separating. It looks unappealing but tastes totally fine.
Hard candies and lollipops can last for years. The biggest issue is stale flavor, not germs. Your tongue will notice the difference before your stomach does.
When to Throw It Out
Trust your senses over the date. If the candy smells like old cardboard or rancid oil (especially in nutty chocolates), bin it.
Mold is a red flag. If you see fuzzy green or black spots, do not taste-test. Even sugar can’t stop certain molds in humid environments.
Chewy candies with fillings—like caramels or creams—spoil faster. They contain water or dairy, which creates a party for bacteria.
