Based confectionery sugar mannitol and methods for their production

A confectionery composition comprising: a mixture comprising a base portion cooked comprising mannitol and a syrup of hydrogenated starch hydrolyzate, fat, and a part of fondant comprising mannitol, a syrup of hydrogenated starch hydrolyzate and sorbitol syrup, wherein the mannitol is present in an amount of 35% to 60% w / w (dry) of the fondant, syrup of hydrogenated starch hydrolyzate is present in an amount of 20% to 33% w / w ( dry) of the fondant, and the sorbitol syrup is present in an amount of 20% to the fondant wherein the composition comprises crystalline particles confectionery mannitol 33% w / w (dry); wherein the total amount of mannitol is from 6% to 30% w / w of the confectionery composition, and wherein the confectionery composition has a moisture content from 6.0% to 8.0% w / w.