Cooking (to dissolve all sucrose in order to control the crystallization later),
Cooling (to optimize the crystallisation),
Crystallization (puller or z blade mixer) with addition of the seeding,
By adjusting the final moisture content, using a different glucose syrup (higher Dextrose Equivalent glucose syrup will bring less viscosity and so less hardness) or improving the crystallization (quantity and size of the crystals).
It could be a lack of crystallization or too big particle size and/or a high percentage of fructose or citric acid that will make the chew hygroscopic.
GLUCIDEX® 2 maltodextrin (4% DS/TDS with good crystallized texture) and (PREGEFLO® C 100 pregelatinized waxy corn starch + NUTRIOSE® 06 soluble fiber) (at 2% DS/TDS) which bring more lasting chewiness.