	US 11,864,563 B2
	Confectionery product and method of making
Peter Machado, Harrisburg, PA (US); Julie Hickey, Hummelstown, PA (US); and Yvette Pascua Cubides, Palmyra, PA (US)
Assigned to THE HERSHEY COMPANY, Hershey, PA (US)
Filed by THE HERSHEY COMPANY, Hershey, PA (US)
Filed on May 4, 2021, as Appl. No. 17/307,172.
Application 17/307,172 is a division of application No. 15/121,478, granted, now 11,026,438, previously published as PCT/US2015/017913, filed on Feb. 27, 2015.
Claims priority of provisional application 61/945,312, filed on Feb. 27, 2014.
Prior Publication US 2021/0251254 A1, Aug. 19, 2021
Int. Cl. A23G 3/34 (2006.01); A23G 3/54 (2006.01); A23G 3/40 (2006.01); A23G 3/44 (2006.01); A23G 3/48 (2006.01)

CPC A23G 3/0072 (2013.01) [A23G 3/007 (2013.01); A23G 3/34 (2013.01); A23G 3/40 (2013.01); A23G 3/44 (2013.01); A23G 3/48 (2013.01); A23G 3/54 (2013.01); A23V 2002/00 (2013.01)]

14 Claims

1. A confectionery comprising:

a cooked sugar confectionery shell; and

a filling within the shell, the filling comprising a laminate of combined alternating overlapping layers of a hard candy and a fat-based confectionery mass, wherein the hard candy has a moisture content less than 5 wt % and the fat-based confectionery mass has a fat content of 20 to 45 wt %.