Confectionery fillings are the centres that make sweets worth biting into: fondants, crèmes, and their relatives, carrying nuts, flavourings, and other ingredients inside sugar confectionery or bakery products. A filling must harmonize with its shell — matching water activity so moisture neither migrates nor crystallizes, and surviving enrobing without leaking. From the liquid cherry of a cordial to the firm ganache of a truffle, fillings deliver the contrast of textures that defines fine confectionery. Their formulation is a quiet balancing act between indulgence and shelf life.