Combination of frozen dessert and stick chewing gum

A frozen confection comprising a block of ice cream, ice dessert, ices or the like and stick inserted therein for handling said confection, said stick comprising a chewing gum composition comprising a mixture of 20-25 wt.% of a conventional gum base, 50-70 wt.% of anhydrous glucose, 0.5-2 wt.% of water, and the remainder an additive such as starch hydrolyzate syrup, softening agent and flavoring, said mixture being subjected to a first aging at 18.degree. to 20.degree. C. at a humidity of 45-55% for 15-24 hours and to a second aging at -10.degree. to -5.degree. C. for 15 to 24 hours.

A method of manufacturing a chewing gum highly resistant to bending in handling and to breakage when frozen comprising the steps of mixing 20-25 wt.% of a conventional gum base, 50-70 wt.% of anhydrous glucose, 0.5-2 wt.% of water and the remainder an additive such as starch hydrolyzate syrup, a softening agent and flavoring said mixture being thereafter extended, rolled, gage rolled and subjected to a first aging step at 18.degree. to 20.degree. C. at a humidity of 45-55% for 15-24 hours, and subsequently to rolling, cutting, packaging, and a second aging step at -10.degree.--5.degree. C. for 15 to 24 hours.