The invention provides an uncooked, unspun intimately mixed confectionery
composition having sufficient internal cohesively to be handled without
losing its integrity as a mass, said composition being substantially free
of unbound water and having substantially no phase separation of moisture,
containing:(i) a saccharide based component; (ii) a hydrated hydrobinding
component having a water activity substantially less than about 0.75, in
combination with a humectant, and a (iii) fat component having a melting
point substantially in the range of about 28 to about 45 degrees
centigrade for providing a soft yet substantially unsticky chew texture
for the composition.