Confection filled gasified caramel and process for obtaining the same

A confection comprising two transparent caramel shells united together with adhesive which are filled therein with gasified caramel, obtained in a method comprising the steps of

• preparing an initial caramel mass at a temperature between about 90.degree. C. and 150.degree. C. and at a degree of moisture lower than equilibrium moisture of said gasified caramel;
• including in said caramel mass at least one additive which is an essence or colorant;
• proportioning said caramel mass into two parts in a substantially liquid state;
• pouring said heated two parts of said caramel mass in two complementary hollow molds such that said two parts of said caramel mass are deposited directly into said two complementary molds,
• pushing said two substantially liquid parts of said caramel mass to form cavities each having a volume of 0.2 to 20 ml in said two parts of said caramel mass disposed in said two complementary molds, said pushing step being performed substantially without applying pressure such that transparent shells are produced;
• cooling said molds to a temperature from about 30.degree. C. to about 38.degree. C.;
• and thereafter
• dropping chips of gasified caramel alone or mixed with chewing gum and with a grain size between about 0.2 and 10 mm and in a quantity of about 0.2 to 15 grams directly into at least one of said cavities of said two parts;
• applying an adhesive to said two parts of said caramel mass disposed in said molds;
• joining said two complementary molds together to produce union of said two parts of said caramel mass;
• and
• removing the confection comprising gasified caramel from said molds.