Abstract: The invention relates to an improved fondant or syrup with natural or artificial flavouring and to a method for the preparation thereof. In prior art processes, the fondants or syrups produced thereby generally have poor storage characteristics in that the flavour tends to be lost during storage at room temperatures. In the method of the present invention, this problem is overcome by heating a sugars-containing mixture to form a sugar polymers base, diluting the base with hot water to a total sugars content from about 85 to about 95%, and cooling and working the sugar polymers base to a smooth paste prior to blending the desired flavour and aroma essences therewith.