It can be cut easily with the front teeth, it is not sticky, it breaks if pulled (short texture), it has no or very little deformation (limited cold flow) and a matte aspect (pastel colors due to crystallization). 

Sucrose, glucose syrup, fat, emulsifier, hydrocolloids, residual moisture, colour/flavor/acid.

It is around 55/45 (majority of  sucrose) to obtain the crystallized texture.