Process for making non-crystalline sugary materials from sugar and glucose syrup

A method of manufacturing non-crystalline sugary matter for confectionery from crystalline sugar and liquid glucose comprising separately introducing the crystallized sugar and the liquid glucose into an extrusion machine so as to form a mixture therein, subjecting the mixture to heat and kneading under pressure in an upstream portion of the machine, expanding and dehydrating the mixture in a central portion of the machine with the elimination of the resulting steam, and kneading under pressure and progressively heating the mixture up to a temperature of about 130.degree.C in a downstream portion of the machine whereby the resulting sugary matter discharged from the machine is practically anhydrous, said extrusion machine comprising at least two meshing screws inside a casing, said kneading under pressure and said expanding and dehydrating resulting from the pitch of the screws in the respective portions of the extrusion machine.