METHOD FOR PRODUCING OF HARD CARAMELS Russian patent published in 2006 - IPC A23G3/42 

FIELD: food-processing industry, in particular, production of confectioneries such as hard caramels.

SUBSTANCE: method involves producing sugar syrup having predetermined dry substance content; preparing caramel mass; forming hard caramels from caramel mass. Sugar syrup is produced by combined mixing and boiling out of sugar, syrup and water until dry substance content is 78-80%. Caramel mass is produced by sequential extraction of sugar syrup in 1-1.5 mm thick layer at temperature of 120-126 C, evaporation of moisture therefrom, followed by boiling out in film layer at temperature of 146-157 C. Forming of caramel mass is provided thereafter by molding of resultant hot mass in molds. Before pouring of caramel mass into molds, it is acidified, colored and aromatized. Before boiling-out of sugar syrup in plated layer, mixture of condensed milk and butter is introduced into syrup. Confectioneries produced by said method have shelf life of up to 12 months.

EFFECT: simplified method owing to reduced time for preparing of hard caramels, provision for obtaining of caramel mass having increased hardness and friability, and prolonged shelf life of hard caramels.

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