Abstract: This invention relates to a hard confectionery composed of at least 45 to 65% by weight of xylitol and to a process of preparing said hard confectionery product by heating a mixture containing 5 to 20% by weight of xylitol, 85 to 70% by weight of maltitol or lactitol, less than 15% by weight of other sugar alcohols, and small amounts of water, to a temperature of from 170.degree. to 175.degree. C.; allowing the resulting melt to cool to a temperature ranging between 105.degree. and 120.degree. C.; subsequently rapidly adding to the melt 30 to 60% by weight of powdered xylitol, counted on the amount of the melt, while mixing carefully; and finally shaping the obtained mixture into a confectionery product.