A confectionery composition comprising: a first part, said first part including a component of cooked saccharide syrup； and a second part, said second part including an elastomeric material； wherein said first part comprises at least a first organoleptic agent and said second part comprises at least a second organoleptic agent that is different from said at least a first organoleptic agent； and wherein said first part and said second part form a homogeneous mixture； wherein the at least one first organoleptic agent and at least a second organoleptic agent are selected from a cooling agent, a heat sensing agent, or a tingling sensation agent, wherein the cooling agent is selected from chin ketals, glycerol-mentone ketals, substituted pmentans, acyclic carboxamides, mono-mentyl glutarate, substituted cyclohexanoamides, substituted cyclohexane carboxamides, substituted mint, hydroxymethyl and hydroxymethyl derivatives of p-methane, 2-mercapto-cyclo-decanone, hydroxycarboxylic acids 2-6 carbon atoms, cyclohexanamides, mentyl acetate, N, 2,3-trimethyl-2-isopropyl butanamide (WS-23), N-ethyl-pmentane-3-carboxamide (WS-3), isopulegol, 3- (1-Mentoxy) propane-1,2-diol, 3- (1-mentoxy) -2-methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol , 6-Isopropyl-9-methyl-1,4-dioxaspiro [4,5] decane-2-methanol, mentyl succinate and its alkaline earth metal salts, trimethyl cyclohexanol, N-ethyl-2-isopropyl-5- methylcyclohexanecarboxamide, 3- (1-mentoxy) ethan-1-ol, 3- (1-mentoxy) propan-1-ol, 3- (1-mentoxy) butan-1 -ol, 1-Methylacetic acid N-ethylamide, 1-mentyl-4-hydroxypentanoate, 1-mentyl-3-hydroxybutyrate, N, 2,3-trimethyl-2- (1-methylethyl) -butanamide, n-ethyl-t -2-c-6 nonadienamide,, -dimethyl mentyl succinamide, substituted p-menthanecarboxamides, 2-isopropanyl-5-methylcyclohexanol； 3-1-Mentoxypropane-1,2-diol, and mentyl lactate, WS-30, WS-14, PG menthol carbonate, EG menthol carbonate, glycerol menthol ether, N -butyl-p-menthane-3-carboxamide, glycerol ester of P-
