FIELD: food products.
SUBSTANCE: method includes preparation of confectionary mass, forming, cooling and packing. Natural dehydrated honey with humidity 3-7% is used as confectionary mass. Honey is formed at the stage of caramelisation at the temperature 110-140°C to the moisture content of 1-3%.
EFFECT: preparation of new type of confectionary product and simplification of its obtaining.
5 cl, 3 ex
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