Abstract: A confectionary product including a substantially transparent candy mass and a substantially cylindrical housing for supporting and retaining the candy mass and including an interior compartment for storing a small object. The housing includes a cylindrical base having a tubular wall defining an interior compartment and an opening leading to the interior compartment, a cap removably engaging with the base and enclosing the candy mass when in engagement with the base, and a sealing member for closing the opening of the base to thereby seal the interior compartment of the base. The object in the interior compartment is accessible by removing the sealing member from engagement with the base. The candy product or mass may have a plurality of different tastes and/or a plurality of different colors.

Abstract: A confection including a candy product, a substantially elongate base member having opposed first and second ends and an interior compartment. The first end of the base member has an opening leading to the interior compartment while the second end of the base member has support and retaining structure for supporting and retaining the candy product in a fixed position relative to the base member. A cap removably engages with the base member at the second end and encloses the candy product when in engagement with the base member. A sealing member close the opening at the first end of the base member to thereby seal the interior compartment thereof. A small toy may be placed in the interior compartment and is accessible by removing the sealing member from engagement with the base member. The candy product or mass may have a plurality of different tastes and/or a plurality of different colors.

Abstract: A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150.degree. C. and at a degree of moisture below equilibrium moisture of the resulting gasified caramel. After adding essences and/or colorants and depositing the mass in molds (14, 15), cavities of a volume of 0.2 to 20 ml are punched (17) in the two parts of the caramel mass disposed in the molds. The molds are then cooled to a temperature below 50.degree. C., with chips of gasified caramel alone or mixed with chewing gum being placed into the cavities formed in the molds. Before the two complementary molds are joined (20), an adhesive (19) is applied to the parts of the caramel mass disposed in the molds. The caramel (23) is then removed (22) from the molds. The caramel (23) which has been filled with gasified caramel either alone or mixed with chewing gum, may be provided with a stick (24).

Abstract: An apparatus for incorporating gas under pressure into a fused sugar mass, said vessel having an interior oriented to have top region and a bottom region an agitator in said interior and a bubble forming means for introducing compressed gas into said fused sugar mass as a curtain of gas bubbles, said bubble forming means being in the bottom of the pressure vessel below said agitator.

Abstract: The present invention relates to a new process for gasifying confection by means of incorporation of a gas enclosed in the head space of a container and recirculation of the gas through a fused sugar mass, equalization of the size of the bubbles and their homogenization. The incorporation of the gases is affected at the lower part of the pressure vessel, just below an agitator. The gas enters the container as a fine vaporous curtain directed toward the lower surface of an agitator, gas is fractured by the agitator and dispersed into the sugar mass. Large size bubbles and the presence of a undesirable quantity of candy dust in the finished product having a diameter inferior to 1 millimeter is avoided.Thus, the quantity of waste product produced by the present method ranges only between about 15 to 20% instead of the prior art typical 30 to 35%.Moreover, this technique allows operation at a most convenient pressure. The candy thus obtained mainly shows fragments or pieces with a mesh size between 1-4.