FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry, and can be used for the production of sugary products. Proposed is a method for caramel on starch syrup without sugar producing, in which the prepared for production syrup is heated to a temperature of 55 °C, directed to boiling in a vacuum cooker until a caramel mass with a solids content of not more than 98 % is produced, resulting caramel mass with a temperature of not more than 140 °C is directed for cooling to a temperature of not more than 90 °C, introducing recipe food ingredients such as milk powder, grated cocoa, roasted crushed or grated kernels of nuts, fried or dried or raw sesame seeds, chicory food concentrates, flavor additives like aromatics or essential oils, citric acid, the mixture is mixed to homogeneous state, processed, molded, cooled and packaged, at that, caramel is prepared at given selection of the formulation components ratio.EFFECT: invention provides for improvement in the quality of finished products by improving the physicochemical parameters, nutritive and biological value, reducing the sugar content, increase in the shelf life, intensification of the technological process, imparting a preventive focus, expanding of the range of products and reduction in the cost of finished products.1 cl, 1 tbl, 7 exИзобретение относится к пищевой промышленности, в частности к кондитерской отрасли, и может быть использовано для производства сахаристых изделий. Предложен способ производства карамели на патоке крахмальной без сахара, в котором подготовленную к производству патоку подогревают до температуры 55°C, направляют на уваривание в вакуум-варочный аппарат до получения карамельной массы с содержанием сухих веществ не более 98%, полученную карамельную массу с температурой не более 140°C направляют на охлаждение до температуры не более 90°C, вносят рецептурные пищевые ингредиенты такие, как молоко сухое, тертое какао, ядра орехов жар
