Abstract: A method of manufacture of milk chocolate-coated toffee candy pieces by heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.

Abstract: An apparatus for manufacture of milk chocolate-coated toffee candy pieces that comprises a toffee header with means connected to the header for heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. The header has spaced orifices for the toffee to exit as strands. A rotary toffee forming device is mounted beneath the orifices. Means is provided for reciprocating the header back and forth with the fine toffee strands being drawn from the orifices by the rotary movement of the rotary toffee forming device. Means is provided for transversely severing outer ends of the axially moving lengths of cores with consecutive cuts to form successive toffee pieces of toffee cores. A chocolate coating bath is provided for first immersing the bottoms of the toffee cores in a bath of milk chocolate and then for flooding chocolate over the tops of the cores to completely coat the cores.

Abstract: A method of manufacture of milk chocolate-coated toffee candy pieces comprising heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.