In one embodiment, a confectionary comprises at least one sweetener, at least one stabilizer, at least one emulsifier, water, a first active ingredient, and an enrobing layer. The water may comprise 2 to 20 wt. % of the confectionary. The confectionary may have a water activity of from 0.45 to 0.65. The confectionary may be aerated such that the density of the confectionary is 0.7 to 1.25 grams per cubic centimeter. The confectionary may have a pH of 5.0 to 8.0.
