1. A method of manufacturing a confectionery product, comprising the steps of: a) mixing the confectionery mass containing at least 80% of the sweetener； b) melting the confectionery mass so that the molten mass does not contain the sweetener in crystalline form； c) crystallizing the confectionery mass in such a way so that at least 60 wt.% the sweetener in the confectionery mass is in crystalline form； ig) molding the confectionery mass； where the melting of the confectionery mass occurs at a temperature of 40 ° C-190 ° C； crystallization of the confectionery mass occurs at a temperature of 50 ° C-180 ° C； the conditions of mixing, melting and crystallization are carried out in an extruder. 2. The method of claim 1, wherein the molded confectionery is crispy at 20 ° C-27 ° C. 3. A method according to claim 1, or 2, in which the molding of the confectionery mass includes passing this confectionery mass through a slot in the matrix plate, a slot in the matrix plate or through another hole and obtaining the confectionery mass in the form of a tape, layer or bundle. The method according to PP. 1 and 2, in which the molding of the confectionery mass includes the molding of the confectionery mass in the form of piece products. The method according to PP. 1 and 2, further comprising a completion, finishing step. 6. The method according to PP. 1 and 2, in which the method of completion, finishing is selected from the group consisting of stamping the pattern, extruding the pattern, spraying the liquid, sprinkling with grains (particulates) or powder, pressing, corrugating, cutting, molding, shaping, or any combination thereof. 7. The method according to PP. 1 and 2, in which the confectionery mass contains at least 90 wt.% Sweetener. The method according to PP. 1 and 2, in which at least 70 wt.% Sweetener�1. Способ изготовления кондитерского изделия, включающий стадии:а) смешения кондитерской массы, содержащей по меньшей мере 80% подсластителя；б) плавления кондитерской масс
