people have done all sorts of stuff with candies, in bottling, in the boil....People regularly make schnapps type drinks with them as well. People have used hard mint candies in chocolate stouts, tootsie rolls, life savers, lemon candies- anything you can think of. If it's sugar, and it can be broken down, it's been used.
Working with candies, of ALL types is quite common.
The best thing to do is to melt those things down first, it makes it easier for the yeast to get to them. Usually a double boiler is the best thing for that. Then you can add them to the boil, or to the bottling bucket.
The biggest thing, if bottling, is to figure out EXACTLY how much sugar is in there, so you don't over and under prime whatever you are doing. You can use any fermentable for priming. I give detailed info on priming with alternative primers including fruit juice (including the link to the podcast,) and other sugars including mollasses in my bottling stickey- Scroll to the lower half of
this post.
I even talk about candy in there.