Abstract: Provided are a process for forming a heat stable confectionery product and a heat stable confectionery product. The process for forming a heat stable confectionery product comprises carrying out a first process sequence comprising formulating a blend of a sweetener, a confectionery fat along with milk solids, cocoa solids or both, and conching the blend; providing a pre-sized sugar hydrate additive; and adding the sugar hydrate additive to the blend at the end of the first sequence to form a flowable confectionery paste, followed by cooling the confectionery paste to a solid. The heat stable confectionery product includes sugar hydrate, is visibly devoid of blooming, and is formed according to the process described above.