The present invention provides a candy and a method for producing it for solving the following problems all at the same time; namely, a difficulty in terms of crystallization control and a difficulty in continuous production for mass production when the candy is obtained by crystallization of xylitol; a deterioration of the important characteristics of xylitol, which is its perceived coolness, and a loss of moisture absorption stability even if the crystallization is controllable by using together with other materials. The candy for bringing a perceived coolness in the mouth, includes xylitol and erythritol, wherein the weight ratio of the xylitol to the erythritol in the candy is from 99:1 to 80:20, and is produced by a method including the steps of: a melting process that heats and melts a compound containing xylitol and erythritol at a weight ratio ranging from 99:1 to 80:20; a forming process that keeps the obtained melted sugar liquefied to a partly or fully crystallized xylitol fluid by maintaining a fluidity temperature which is below the melting point of xylitol, and then is formed into a desired shape; and a cooling process that cools the formed shape to the room temperature.