A confectionery product comprises a two-section, non-edible housing defining a hollow interior adapted to receive a toy or other novelty item, and a layer of edible material covering approximately half of the outer surface of each section of the housing, while the other half is uncovered, in order to reduce the calories of the product and its cost.

The invention related to a body with a shell forming a hollow body and filling a material surrounding said shell, characterized in that the shell comprises sucrose, glucose syrup and fruit fibers.

Disclosed is a method for preparing a multilayer confectionary product including a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous candy material, to the multilayer confectionery product obtained by the process and to an apparatus for producing the multilayer confectionary product. The multilayer confectionary product can be further coated with a hard coating.

In part, the disclosure relates to various confections and edibles. In some embodiments, nuts are selected and processed to create an edible wick suitable for use in various confections such as edible chocolate, candy, cake or cookie candles. Other confections can be created using the embodiments disclosed herein including cupcakes, candle sticks, piata cakes, lollipops, candies, wicks, combinations of the foregoing and others. Thus, in one embodiment, a completely edible, non-toxic candle is presented. The candle includes a body and a wick, both comprised of edible materials. The natural oils of the edible wick provide a flammable fuel capable of sustaining a prolonged flame. The melted by-product of the burned candle remains edible and non-toxic for ingestion.

A method for making dessert confections within a crunch/crisp encasement comprising the steps of: preparing a mixture of crunch/crisp material with an edible binder; placing a first portion of the mixture into a first open mold to form a first structure; forming a retention cavity in the first structure; placing a second portion of the mixture of crunch/crisp material with edible binder into a second open mold to form a second structure; allowing the first and second mixture structures in the first and second molds to harden; removing the first and second mixture structures from the respective first and second molds; placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; and connecting the first and second mixture structures, to form an enclosure comprised of the crisp/crunch material with binder and filler dessert material in a hollow therein.

Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products.

Production of confectionery products, namely candies having various fillings, preferably chocolate, caramel, jelly, other fillings. Wrap decoration operations are reduced and by using shapes and colors of the wrapped candy as a base for the image on the wrap, reducing material consumption. Accurate alignment of the candy and the image fragments improves the composite image. The body is covered with a glaze coating and wrapped with a transparent material, having a stylized image, the side face and the end faces of the wrap being connected. The wrap includes inner and outer layers. The inside of the outer layer and/or the outside of the inner layer comprises colored image fragments that make up the stylized image on the wrap. The candy body can be ball-shaped, presenting a three-dimensional configuration on the wrap. The body glaze coating forms can provide color to the wrap stylized image. The joint strength of the wrap ends is lower than that of its side face. The wrap can be opened from its end face by applying pressure to the wrap and removing the candy body from the end face by holding the outer surface of the wrap.

The present disclosure relates to low-sugar, and preferably sugar-free, edible and/or biodegradable materials, and to edible and/or biodegradable vessels for holding foods and liquids for consumption. Specifically, the disclosure relates to sugar-free edible and/or biodegradable cups, straws, and other vessels, capable of holding hot and/or cold liquids for extended periods of time. The present disclosure and its embodiments further relates to a sugar free edible and/or biodegradable vessel made from natural ingredients. The vessel may have an extended shelf life, and is sturdy enough to be used for a variety of applications.