Method for making candies

A method for making candies, comprising steps of:

• a) providing 15˜40 parts by weight of oil, 20˜70 parts by weight of sugar, 2˜25 parts by weight of syrup, 0.1˜0.6 parts by weight of emulsifier, 10˜25 parts by weight of protein powder and 0.2˜4.5 parts by weight of hydrated colloid;
• b) evenly stirring the aforementioned materials in a deoxygenated environment with a pressure of 10˜50 mmHg and a temperature of 115˜125° C. to form a stuffing;
• c) cooling the stuffing to 24˜26° C. under a relative humidity of 10˜15% and a pressure of 10˜50 mmHg;
• d) increasing the pressure of the stuffing to 370˜390 mmHg, adding dormant probiotic powder into the stuffing, and evenly mixing the stuffing to form a sugar core;
• e) increasing the pressure of the environment of the sugar core to atmospheric pressure with temperature maintained at 24˜26° C.;
• f) in the absence of air, encapsulating the sugar core with a encapsulating sugar mass at a temperature of 50˜60° C. to form a probiotic sugar bar;
• and
• g) stretching the probiotic sugar bar to become thinner, and then cooling down the temperature to 18-22° C. within 5 seconds and cutting the probiotic sugar bar to form a plurality of separated candies.