FIELD: confectionary, in particular production of fondant candy.
SUBSTANCE: claimed method includes providing of fondant syrup, production of candy mass, tempering thereof, and forming of candy body. Candy mass tempering is carried out in two steps: 1) at temperature of 90-95°C for 15-30 min; 2) gelatin addition in amount of 1.0-1.5 % based on fondant mass in form of 15-20 % aqueous solution at 70-75°C for 15-30 min.
EFFECT: fondant candy of prolonged storage time having the same cost.
1 tbl, 6 ex
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