Sweet (toffee) with a stick, which is transparent and filled, and process for obtaining it

摘要

The process consists in preparing a mass of caramel, in adding essences and colorants to said mass, in measuring out said mass in order next to deposit it 16 in individual complementary hollow moulds 14, 15, in one of which a stick 12, 13 is inserted, in stamping individual hollows in each one of the halves of the mould, in placing a product in the hollows, in joining 20 the two complementary halves or caps of the mould, and in demoulding 22 the sweet 23 obtained, and it is characterized in that the initial mass is at a temperature of between 90 and 170 degree C and, after the hollows in the two caps have been stamped, confectionery products 24 are placed in said hollows in amounts of from 0.2 to 15 grams. The two halves are sealed together by being kept at a temperature of between 80 and 140 degree C. The sweet 23 with a stick 12, 13 is transparent and is filled with confectionery products 24.