FIELD: confectionery industry. SUBSTANCE: method involves producing sugar-confectionery syrup; boiling; forming caramel; providing three-staged applying of protective coat onto caramel: first stage including coating caramel at temperature of 40-45 C with sugar syrup comprising 80-90% of dry substances, second stage including dipping caramel into 92-98%-ethyl alcohol, and third stage including coating caramel with mixture of glycerin and sorbitol used in the ratio of 1:1-1:1.5. EFFECT: improved outer appearance and reduced absorption of moisture on caramel surface. 1 dwg, 1 tbl, 2 ex
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