The present invention relates to a process for the production of a fat composition suitable for use as a confectionery fat, wherein a starting fat composition which contains between 20 and 95 wt % of S.sub.2U, less than 75 wt % of SU.sub.2+U.sub.3, less than 20 wt % of S.sub.3 between 1 and 12 wt % of diglycerides, between 10 and 100 wt % of at least one interesterified fat, the interesterified fat containing less than 15 wt % of C-12 with respect to the total amount of interesterified fat, is subjected to a catalytic hydrogenation so as to obtain a first fat and in that the first fat is incorporated in the fat composition. Thereby the glyceride contents are expressed as wt % with respect to the total amount of d- and triglycerides, S means a saturated fatty acid with a hydrocarbon chain length of 14-24 carbon atoms, U means unsaturated fatty acid with a hydrocarbon chain length of 14-24 carbon atoms.