PROBLEM TO BE SOLVED: To provide oily confectionery having heat resistance, which can be edible without losing shape, without melting and adhering to a hand or clothing, and without losing the meltability in the mouth original to oily confectionery, even when stored or distributed under high temperature conditions.SOLUTION: A manufacturing method of oily confectionery includes: uniformly blending an oily confectionery dough which contains 5 to 40 wt.% amorphus sugar kept at 28 to 36°C with an ethanol solution； immediately forming, cooling and solidifying the dough； storing the dough in an atmosphere at a temperature of 5 to 23°C and a humidity of 20 to 60% RH, for one day or more, such that the resulting oily confectionery has a strength of 150 to 700 gf at 40°C. Oily confectionery is manufactured from the oily confectionery dough having a solid fat content of 55 to 90% at 15°C, 35 to 80% at 25°C, and 0 to 15% at 35°C.【課題】高温条件下で保管・流通しても、形が崩れたり、融解して手や衣服等に付着したりせずに食することができ、油性菓子本来の口溶けを失わない、耐熱性を有する油性菓子の製造方法を提供する。【解決手段】アモルファス糖を５～４０重量％含有した油性菓子生地に、２８～３６℃に保ち、エタノール溶液を均一に混合し、ただちに成形、冷却固化させた後、得られた油性菓子の４０℃での強度が１５０～７００ｇｆとなる様温度５～２３℃、湿度２０～６０％ＲＨの大気雰囲気下で１日以上保管する油性、油性菓子の製造方法。前記油性菓子生地の固体脂含量が、１５℃で５５～９０％、２５℃で３５～８０％、３５℃で０～１５％である油性菓子。【選択図】なし
