Disclosed is a gelatin-free soft caramel including a soft caramel base
mass that contains at least one polysaccharide hydrocolloid as texturing
agent, a crystalline sweetener phase formed by isomaltulose, and a
noncrystalline sweetener phase, wherein the caramel is gelatin-free. It
can be made by providing a noncrystalline sweetener phase by dissolving
at least one soluble sweetener in water, adding polysaccharide
hydrocolloid, fat component, emulsifier and a part of the total amount of
the isomaltulose to the noncrystalline sweetener phase, steam heating the
mixture to a temperature of at least 100.degree. C., adding the remaining
isomaltulose to the heated mixture while stirring, incorporating air into
the mixture and cooling.
