A method and machine for coating confectionary product cores, whereby a mass of cores for coating is loaded into a chamber of a rotary drum and coated to form a shell on each core； forming the shell including at least one step of spraying the cores with sweet syrup, followed by at least one step of drying the syrup sprayed onto the cores； the drying step being performed by reducing the pressure in the chamber to less than −0.2 bar, and heating the sprayed cores to a maximum of 35° C. using electromagnetic radiation, preferably microwaves.
