1. A method for forming confectionary composition comprising admixing components comprising from 35 to 95% by weight poliglitsitola with a degree of polymerization of at least 3, and from 5 to 13% by weight of water, at a temperature from 50 to 85 ° C to form a confectionery composition wherein the confectionery composition retains at least 90% added water, and all percentages are by weight of the confectionery composition, unless indicated inoe.2. A method according to Claim. 1 wherein poliglitsitol has strukturuv wherein n is at least 1.3. A method according to Claim. 1 or 2, wherein forming the confectionery composition occurs entirely at temperatures of 85 ° C or nizhe.4. A method according to any one of claims. 1 and 2, wherein forming the confectionery composition occurs entirely at a pressure from 90 to 110 kPa.5. A method according to any one of claims. 1 and 2, wherein the confectionery composition preferably does not contain gum arabic, carrageenan, locust bean gum, guar gum and zhelatina.6. A method according to any one of claims. 1 and 2, wherein the components in the mixture contains from 70 to 95% by weight poliglitsitola.7. A method according to any one of claims. 1 and 2, wherein the components in the mixture additionally contains from 0.5 to 2% by weight of edible fat or masla.8. A method according to any one of claims. 1 and 2, wherein from 30 to 70% by weight poliglitsitola used in a composition of the powder poliglitsitola containing from 50 to 99% by weight poliglitsitola with a degree of polymerization of at least 3, and 1% or less water by weight of the composition of the powder poliglitsitola, OTH 30 to 70% by weight poliglitsitola used in the form of liquid poliglitsitola composition comprising from 30 to 80% by weight poliglitsitola with a degree of polymerization of at least 3, and from 20 to 40% water by weight of the liquid composition poliglitsitola.9. A method according to any one of claims. 1 and 2, in a1. Способ формирования кондите
