High water activity confectionery product and process of making same

Abstract

A process of forming a confectionery product includes heating a confectionery mixture comprising a sweetened milk product and fat while stirring until the confectionery mixture reaches a predetermined consistency. The process also includes forming the confectionery product upon cooling of the confectionery mixture. The confectionery product has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater. A confectionery product includes a confectionery mixture. The confectionery product includes a sweetened milk product, butter, cocoa powder, a sweetener, and a preservative. The sweetener is corn syrup, inulin, tapioca syrup, maltodextrin, pear puree, and/or a combination thereof. The confectionery mixture has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater.

Dependencies are inferred from the claim text.