A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80 DEG F. and less than 102 DEG F. and a melt rate of 15 seconds to 75 seconds at 92 DEG F. It has a back extrusion force of from about 0.3 to about 6 lbs at 70 DEG F. Disordering temperature relates to the temperature at which the creme and saliva mixture forms a water-continuous phase. The back extrusion force is a measure of the apparent viscosity of the creme. The creme's viscosity remains stable over a broad temperature range.
