the invention will be described with particular reference to its application in the production of an item of confectionery in the form of a lollipop . it is to be clearly understood , however , that the scope of the invention is not limited to this particular application . in the drawing , an item of confectionery in the form of a lollipop is indicated generally by reference numeral ( 1 ). the lollipop ( 1 ) has a head ( 6 ) comprising a translucent shell ( 2 ) made from a boiled sugar mass and defining a central cavity ( 7 ), a number of spherical nonpareils ( 3 ) visible as inclusions in the translucent shell ( 2 ), and a central core ( 4 ) of a fizzy constituent such as sherbet . further , the lollipop ( 1 ) has a pop stick ( 5 ) attached to and projecting outwardly from the translucent shell ( 2 ). the nonpareils ( 3 ) are brightly colored and flavored in a flavor different from that of the shell ( 2 ). this combination of elements provides an effect of a pale colored confection with flavored , brightly colored , and contrasting visible spheres . the translucent shell ( 2 ) is produced by a conventional process which is well known in the art , and which includes the steps of : coloring and flavoring the boiled sugar mass as desired , the colored boiled sugar mass being translucent ; injecting or folding a quantity of sherbet ( 4 ) into the centre of the boiled sugar mass ; forming the boiled sugar mass and the sherbet ( 4 ) into the shape of the translucent shell ( 2 ) of the lollipop ( 1 ), and introducing a pop stick ( 5 ) into the formed shape to cause a portion of the pop stick ( 5 ) to project outwardly therefrom . the process of manufacture of the lollipop ( 1 ) includes an additional step of admixing a plurality of nonpareils ( 3 ) to the boiled sugar mass prior to the forming thereof into the desired shape of the lollipop head ( 6 ). in order to achieve production efficiencies , the plurality of nonpareils ( 3 ) may be admixed to the boiled sugar mass in a continuous process by mechanically vibrating the nonpareils ( 3 ) into the boiled sugar mass on a moving belt or the like . where production efficiency is not a prime consideration , it will be appreciated by those skilled in the art that the plurality of nonpareils ( 3 ) may be admixed into the boiled sugar mass by hand in a batch process . the nonpareils ( 3 ) are produced by a conventional process which is well known in the art , and which includes the steps of : building up a core , such as a sugar crystal or a compressed tablet , in bulk and volume by the adding saturated sugar syrup to a rotating pan ; evaporating excess water from the bulked - up core to form a hard sugar crystal shell ; repeating the above steps until a desired target size and weight is achieved ; and flavoring the nonpareil . typically , the nonpareils ( 3 ) are between four to six millimeters in diameter . in order to add to the novelty of the lollipop ( 1 ), the nonpareils ( 3 ) are produced by means of the process described above to have a number of differently colored layers . it will be appreciated by those skilled in the art that as the translucent shell ( 2 ) of the lollipop ( 1 ) is consumed , the differently colored nonpareils ( 3 ) become exposed . as a consumer sucks the lollipop ( 1 ) further , the nonpareils ( 3 ) themselves are consumed to sequentially expose the differently colored layers , thereby retaining the consumer &# 39 ; s interest in the changing appearance of the lollipop ( 1 ). this process continues until the sherbet core ( 4 ) of the lollipop ( 1 ) is reached . numerous modifications are possible to this embodiment without departing from the invention . in particular , the confection may be in the form of a boiled sweet instead of a lollipop . further , the nonpareils ( 3 ) may have shapes other than spheres , for example , stars , crescents , animals , fish , and the like . still further , the nonpareils ( 3 ) may be made by other process such as binding sugars , colorants and flavorants with a binder , such as gum , and forming the bound constituents by any one of the steps of stamping , tabletting or die forming , and drying the formed sugar to produce nonpareils ( 3 ) of a desired hardness . the invention therefore provides a confection that will be aesthetically pleasing to consumers and which will retain a consumer &# 39 ; s interest during consumption thereof .
a process for the manufacture of an item of confectionery includes the steps of : boiling a glucose and sugar mixture to produce a boiled sugar mass ; admixing at least one nonpareil to the boiled sugar mass ; and forming the admixture into a predetermined desired shape . the invention extends to an item of confectionery .