Cheers!
I was planning on using LALVIN EC-1118 which seems to have alcohol tolerance up to 18%
They seem to have pretty close sugar content
So the yeast doesnt really care where the sugar comes from if the other stuff is comparatively little amounts?
Candy i'm wondering about consists of:
Sugar, glucose-fructose syrup, treacle, wheat flour, licorice extract (3%), ammonium chloride (3%), modified corn and potato starch, fully hydrogenated vegetable fat (palm kernel, coco), thickener (gum arabic), emulsifier (Mono- and diglycerides of fatty acids), humectant (glycerol), salt, flavor.