CPC A23G 3/40 (2013.01) [A23G 3/32 (2013.01); A23G 3/42 (2013.01); A23G 3/54 (2013.01)] | 19 Claims |
1. A method of making a confection comprising caramel, a crisp component, and a coating, said method comprising:
depositing a caramel onto a first portion of a coating, wherein the caramel comprises a solid plant fat, an amount of water less than 10 wt. %, and one or more polyols in an amount of from 3 wt. % to 8 wt. % of the caramel, the solid plant fat having a solids content of from 8% to 15% at 35° C., the caramel having an extrusion force of from 3500-8000 gm at 35° C.;
placing a crisp component onto the deposited caramel; and
depositing a second portion of a coating onto the crisp component.
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