Sugarless candy, methods for their preparation and use in the preparation of multilayer confectionary

Confectionery composition comprising:... A mixture including a) or b) a) a cooked base comprising between 3 and 48% w / w erythritol (dry) based on the total weight of the base portion a syrup of hydrogenated starch hydrolyzate, and water; and a fondant portion comprising between 57 and 77% w / w erythritol (dry) based on the total weight of the fondant portion, a syrup of hydrogenated starch hydrolyzate, and water; wherein the confectionery composition a moisture content between about 4.5 and about 9.0%; and wherein the composition of a sweet taffy stretching; or b) a cooked base portion comprising between w / w Xylitol (dry) based on the total weight of the base part, a syrup of hydrogenated starch hydrolyzate and water.; and a fondant portion comprising 90 to 100% w / w xylitol (dry) based on the total weight of the fondant portion, a syrup of hydrogenated starch hydrolyzate, and water; wherein the confectionery composition a moisture content between 4.5 and 9.0%; wherein the composition of a sweet taffy stretched.