Most confections have a natural shelf life that is entirely adequate for the artisan confectioner. Confections with relatively short shelf lives, however, such as ganache, marzipan, and fudge, may present a challenge to the artisan confectioner, who must produce these items fresh and in adequate quantities during busy seasons. The ability to freeze products allows the confectioner to stockpile popular items for busy times. Following proper procedure, the confectioner can freeze confections without loss of quality, and thus build up inventory over time for use during the busiest seasons. Either enrobed or unenrobed confections may be frozen using this method.