HARD CARAMEL CANDIES COMPOSITION AND COMPOSITION PRODUCTION METHOD

confectionery industry. SUBSTANCE: hard candies composition contains sand sugar, condensed milk, butter, salt, thermally stable aromatizer solved in 1.2-propylene glycol and containing vanillin, with components being used in predetermined ratio. Method for flow line manufacture of hard candies involves preparing caramel mass with moisture content of about 3.5% by continuously boiling of sugar-syrup-milk mixture continuously supplied in dosed portions, with mixture being produced from sugar syrup or sugar with water at temperature not below 50 C and milk products being added till obtaining of milk caramel syrup with moisture content of up to 20%; boiling produced mixture under vacuum; introducing aromatic additives while mixing caramel mass by auger; adding flavor additives; tempering caramel mass while kneading; casting caramel centers; gagging caramel band; forming and cooling caramel. Flavor additives are introduced into caramel mixture prepared from sand sugar, syrup, condensed milk, butter and salt at the stage of preparing sugar syrup and/or caramel syrup at syrup-sugar ratio of at least 0.85:1. Vanillin aromatizer is introduced into caramel mass having moisture content of 3.0% in an amount of (+0.5%, -1.0%), with other components being used in predetermined quantitative ratio. EFFECT: wider organoleptical properties by obtaining novel tastes of hard caramel candies and reduced production costs. 3 cl, 3 tbl, 3 ex