The present invention relates to a single phase confectionery product 30 containing alcohol. A method of manufacturing the confectionery comprises steps of preparing an alcohol containing phase at a first temperature preparing a sweet-containing phase at a second temperature incorporating one of the two phases into another to form a mixture setting the mixture to form the composition wherein, when set, the composition is in the form of a single-phase amorphous mass. The setting agent may consist of gelatin, pectin, agar or carageenan. The sweet substance may be glucose, sugar or artificial sweeteners. The alcohol concentration in the resulting product is preferably 5-8%. The confectionery may be a pastille or gum coated with sugar, chocolate, nuts or dried fruits.
