FIELD: food-processing industry. SUBSTANCE: method involves preparing filler by mixing thermohardening and sugary components, as well as reducing sugar-containing components and flavor additives; preliminarily mixing wheat flour and starch in the ratio of 4-25% by weight of flour with sugar in the ratio of 1:1 in water of 42-50% by total weight; scalding filler at temperature of 78-85 C; boiling up to moisture content of 25-35% at temperature of 95-98 C. Sand sugar may be used as sugary component in an amount of 62.5-67.9% and jam may be used in an amount of 37.5-32.1% by weight of sugary components. EFFECT: wider range and improved quality of confectionery products using said filler. 12 ex
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