sugar bloom
The white haze that forms on the outside of hard candy over time is called "sugar bloom." It's caused by humidity over time essentially dissolving the surface of the candy and then the sugar recrystallizing, making it white.
This isn't to be confused with the white haze that you sometimes find on the outside of candy that is actually powdered sugar that the maker has sprinkled it with to keep the candy from sticking to each other.
graining
"Graining" is another term for it. I've heard some of my friends say that "graining" is for hard candy and "sugar bloom" is for chocolate, but I don't know that's true because I hear "sugar bloom" used more often and for both, but I do know "graining" is another thing people call that white haze that forms specifically on hard candy that's gotten old or has been exposed to a lot of humidity.
I know this from making hard candy every Christmas since I was a kid. These are just what people call it.