Confectionery product

The method of producing a confectionery product, the method comprising the steps of:

• providing first and second confectionery mass layers each comprising at least one substance selected from the group consisting of high-boiled sugar masses, taffy masses, fruit leathers, caramels, nougats and combinations thereof;
• forming at least one depression in at least one surface of the first and second confectionery mass layers;
• and
• joining the first and second confectionery mass layers together in a laminar arrangement, such that the at least one depression is arranged in an inner surface of the first and second confectionery mass layers, the inner surfaces of the first and second confectionery mass layers defining at least one air pocket in the confectionery product, and the at least one air pocket being defined by the at least one depression in the inner surface of at least one of the first confectionery mass layer or the second confectionery mass layer and further defined by the inner surface of the other confectionery mass layer.