Caramel, confection comprising the caramel and method of making the confection

A method of making a confection comprising caramel, a crisp component, and a coating, said method comprising:

• depositing a caramel onto a first portion of a coating, wherein the caramel comprises a solid plant fat, an amount of water less than 10 wt. %, and one or more polyols in an amount of from 3 wt. % to 8 wt. % of the caramel, the solid plant fat having a solids content of from 8% to 15% at 35° C., the caramel having an extrusion force of from 3500-8000 gm at 35° C.;
• placing a crisp component onto the deposited caramel;
• and
• depositing a second portion of a coating onto the crisp component.