FIELD: confectionery industry. SUBSTANCE: method involves feeding fat-containing substance for confectionery products into extruder and applying pressure to fat-containing substance, which may be in solid or semisolid non-fluid state, to compress flow. As a result, temperature, pressure, compression extent and extrusion rate are such that fat-containing substance is extruded and is substantially in solid or semisolid non-fluid state to provide for obtaining axially homogeneous extruded product with section having shape substantially similar to that of extruder head outlet end. Confectionery product is capable of retaining its shape and has temporary elasticity or plasticity allowing it to be subjected to physical manipulations. Vacuum is supplied to fat-containing substance before flow is compressed. EFFECT: improved quality and consumer properties of confectionery product. 8 cl, 1 dwg, 2 ex
