Edible candy confection with improved shelf-life and method of making thereof

A method of making an edible candy confection, comprising:

• providing frozen fruit;
• applying a wetting agent comprising a solution of water and sugar to the frozen fruit;
• coating the frozen fruit with sugar solids;
• repeating the application of the wetting agent and the coating of the frozen fruit until the frozen fruit reaches a critical mass resulting in coated frozen fruit whereby the coated frozen fruit has a concentration of sugar of at least 67 Brix and water activity of at least 0.60;
• preventing the frozen fruit from thawing during the application of the wetting agent and the coating of the frozen fruit;
• depositing a wafer of a molten mass of an edible confection;
• placing the coated food product on the wafer while the wafer is still soft and pliable and not fully set;
• and
• applying at least one confection layer to seal the coated frozen fruit and wafer therein;
• whereby the wafer serves to reinforce the confection layer on a bottom surface of the confection.

An edible candy confection, comprising:

• a wafer;
• a food product resting on the wafer;
• and
• an outer coating enrobing and sealing the wafer and food product therein;
• whereby the wafer serves to reinforce the outer coating on a bottom surface of the confection.