The invention is a cocoa butter substitute comprising sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% lauric acid; (b) from about 50% to about 75% palmitic acid; and (c) up to about 5% other fatty acids, preferably selected from the group consisting of capric, myristic, and stearic acids, and mixtures thereof. Alternatively, the cocoa butter substitute can comprise sucrose fatty acid esters having at least four fatty acid ester groups, and having the following fatty acid composition: (a) from about 25% to about 50% capric acid; (b) from about 50% to about 75% stearic acid; and (c) up to about 5% other fatty acids.The cocoa butter substitute is noncaloric and less expensive than natural cocoa butter. It has the same desirable melting properties as natural cocoa butter.