All the sweets are made by hand, using traditional methods. Main ingredients are sugar and glucose, blended with the natural Highland water. Temperatures and recipes, guarded jealously by manufacturers, are maintained for consistency and quality, and are of paramount importance for the individual taste. The original open top copper pans are used to produce the best and most natural results.

Sugar and glucose mixture are non-perishable, with no added preservatives, and need no sell-by date. However, bagged sweets are dated for six months to ensure peak condition. Sweets in jars and tins sustain a shelf life of several years. Optimum appearance will be maintained by storing in cool conditions away from direct sunlight. Continual excessive heat will affect the appearance of the sweets, although not the flavour.