FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to confectionery, and can be used for preparation of sugar confectionery in form of caramel candy. Caramel candy production composition includes granulated sugar in amount of 50.0-54.0 wt%, molasses 44.0-48.0 wt%, citric acid 0.9-1.1 wt% and, as substances increasing nutritional value, dye and a flavouring agent natural biologically active additive “Eramin” in amount of 0.9-1.1 wt%.
EFFECT: invention solves task of improving taste properties, nutritional value and storage life of caramel candy without using synthetic food dyes and flavouring agents.
1 cl, 7 tbl, 2 ex
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