Composite candy and method for making the same

1 . A method of making a composite confectionary comprising:

depositing a fat-based portion into a first mold;

placing a contact surface of a cooked sugar-based portion in substantially flush contact with a contact surface of the fat-based portion while the temperature of at least one of the fat-based portion contact surface and the cooked sugar-based portion contact surface is sufficient to at least partially melt the contact surface of the fat-based portion; and

cooling the composite confectionary to allow the fat-based portion and the cooked sugar-based portion to bond., thereby forming the composite confectionary.

2 . The method of making a composite confectionary of claim 1 , wherein:

the fat-based portion is deposited in a molten state.

3 . The method of making a composite confectionary of claim 1 further comprising the steps of:

depositing the cooked sugar-based portion in a molten state into a second mold; and

cooling the first cooked sugar-based portion to a temperature suitable for de-molding;

4 . The method of making a composite confectionary of claim 1 , wherein:

the cooked sugar-based portion includes a hard candy.

5 . The method of making a composite confectionary of claim 3 , further comprising the step of:

forming candy nubs in the contact surface of the cooked sugar-based portion.

6 . The method of making a composite confectionary of claim 4 , wherein:

the cooked sugar-based portion is cooled to a temperature between about 0° F. and 130° F.

7 . The method of making a composite confectionary of claim 1 , wherein:

the fat-based portion includes at least one of compound coating or chocolate.

8 . The method of making a composite confectionary of claim 1 , further comprising the steps of:

providing the contact surface of the cooked sugar-based portion with an uneven surface.

9 . The method of making a composite confectionary of claim 1 , further comprising the step of:

placing a stick in one of the cooked sugar-based portion and the fat-based portion.

10 . The method of making a composite confectionary of claim 1 , further comprising the step of:

placing a stick in between the fat-based portion and the cooked sugar-based portion so that the stick is in contact with at least a portion of the contact surface of the fat-based portion and at least a portion of the contact surface of the cooked sugar-based portion.

11 . The method of making a composite confectionary of claim 1 , further comprising the step of:

heating the contact surface of the cooked sugar-based portion to a temperature between about 125° F. and about 175° F., prior to placing the cooked sugar-based portion in contact with the fat-based portion.

12 . The method of making a composite confectionary of claim 1 , further comprising the step of:

heating the contact surface of the fat-based portion to a temperature at which the fat-based portion begins to melt, prior to placing the cooked sugar-based portion in contact with the fat-based portion.

13 . The method of making a composite confectionary of claim 2 , wherein:

the fat-based portion is deposited into the first mold at about 85° F. to about 130° F.

14 . The method of making a composite confection of claim 1 , wherein:

the cooked sugar-based portion includes a non-hard candy confection.

15 . The method of making a composite confection of claim 1 , wherein:

the fat-based portion includes a sugarless confectionary.

16 . The method of making a composite confection of claim 1 , wherein:

the cooked sugar-based portion includes a sugarless confectionary.

17 . A composite confectionary comprising:

a fat-based portion having a contact surface; and

a cooked sugar-based portion having a contact surface, the cooked sugar-based portion being bonded to fat-based portion;

wherein the bond between the cooked sugar-based portion and the fat-based portion is formed by placing the contact surface of the cooked sugar-based portion in substantially flush contact with the contact surface of the fat-based portion while the temperature of at least one of the fat-based portion contact surface and the cooked sugar-based portion contact surface is sufficient to at least partially melt the contact surface of the fat-based portion.

18 . The composite confectionary of claim 17 , further comprising:

at least one candy nub, each candy being disposed between the at least a portion of the contact surface of the cooked sugar-based portion and at least a portion of the contact surface of the fat-based portion.

19 . The composite confectionary of claim 17 , wherein:

the cooked sugar-based portion includes a hard candy.

20 . The composite confectionary of claim 17 , wherein:

the fat-based portion includes at least one of compound coating or chocolate.

21 . The composite confectionary of claim 17 , wherein:

the contact surface of the cooked sugar-based portion includes an uneven surface.

22 . The composite confectionary of claim 17 , further comprising:

a stick disposed partially within in one of the cooked sugar-based portion and the fat-based portion.

23 . The composite confectionary of claim 17 , further comprising:

a stick partially disposed between at least a portion of the contact surface of the fat-based portion and a portion of the contact surface of the cooked sugar-based portion

24 . The composite confectionary of claim 17 , wherein:

the cooked sugar-based portion includes a non-hard candy confection.

25 . A composite confectionary comprising:

a fat-based portion having a contact surface;

a cooked sugar-based portion having a contact surface; and

an interface, substantially free of intervening substances, comprising a direct engagement of the contact surface of the fat-based portion and the contact surface of the cooked sugar-based portion, the interface having a non-melted state in the composite confectionary and a partially melted state at a time prior to engagement with the contact surface of the sugar-based portion.