METHOD OF PREPARING A COATED CONFECTIONARY PRODUCT

1 - 13 . (canceled)

14 . A method of producing a confectionary product comprising

a) providing a first candy material;

b) mixing the first candy material in an extrusion mixing device;

c) cooling the first candy material after exiting the extrusion mixing device;

d) metering the first candy material through an extruder;

e) providing a second candy material;

f) disposing the second candy material around the first candy material in a batch roller to form a jacketed confectionary material; and

g) forming the jacketed confectionary material into a confectionary product.

15 . The method of claim 14 wherein the first candy material further comprises a sugar and a fat.

16 . The method of claim 14 wherein the second candy material further comprises a sugar and a texturizer.

17 . The method of claim 14 wherein the ratio of the first candy material to the second candy material is between 3:7 and 7:3.

18 . The method of claim 14 wherein the ratio of the first candy material to the second candy material is between 3:7 and 5:5.

19 . The method of claim 14 further comprising coating the jacketed confectionary material with a hard shell coating.

20 . The method of claim 19 wherein the step of coating jacketed confectionary material with a hard shell coating occurs before the candy material reaches crystallization equilibrium.

21 . The method of claim 14 wherein cooling the first candy material comprises disposing the first candy material on a tempering belt.

22 . The method of claim 14 wherein the temperature of the first candy material is between 45° C. and 65° C. and the temperature of the second candy material is between 70° C. and 85° C. upon disposing the second candy material around the first candy material.

23 . A method of preparing a confectionary product comprising:

a) providing a chewy material comprising a sweetener;

b) providing a candy material comprising an amorphous sweetener;

c) creating nucleating sites in the candy material;

d) mixing the chewy material in an extrusion mixing device;

e) metering the chewy material through a pumping device;

f) coating the chewy material with the candy material to form a jacketed material;

g) coating the jacketed material with a shell coating; and

h) allowing the amorphous sweetener to at least partially crystallize.

24 . The method of claim 23 wherein the step of coating the chewy material with the candy material is performed using a batch roller.

25 . The method of claim 24 further comprising rope sizing the jacketed material.

26 . The method of claim 23 further comprising forming the jacketed material into candy pieces.

27 . The method of claim 23 wherein the step of providing a chewy material comprising a sweetener comprises providing a first material comprising a sweetener and a second material comprising a fat, and aerating the first and second materials together.

28 . The method of claim 27 further comprising adding a seeding agent to the second material.

29 . The method of claim 28 wherein the seeding agent is powdered sugar.

30 . A confectionary product comprising

a) a chewy center comprising a texturizer, a sweetener, water, and a first flavor; and

b) a crunchy outer layer comprising a sweetener and a second flavor, wherein the crunchy outer layer is translucent or transparent.

31 . The confectionary product of claim 30 wherein the first flavor and the second flavor are the same.

32 . The confectionary product of claim 30 wherein the first flavor and the second flavor are different.