FIELD: confectionery industry. SUBSTANCE: method involves extruding mixture of sweeteners in melting zone at temperature of 130-120 C, in vacuumizing zone under reduced pressure and at temperature of 120-160 C and in cooling zone at temperature of 60-130 C; producing pellets and hard boiled candy. Method allows glassy melt cooling time to be reduced and aromatic and active substances to be introduced at lower temperatures. Products manufactured from glassy melt are readily processed. EFFECT: increased efficiency, wider range and improved quality of products manufactured from glassy melt. 19 cl, 2 dwg
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