CANDY INGREDIENTS
Citric Acid | Cocoa Butter| Coconut Oil (Solid) | Confectioners Glaze| Dry Candy Fondant | Hi-Sweet| Invertase
Invert Sugar | Isomalt | Lecithin| Potassium Sorbate | TARTARIC ACID POWDER
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CANDY INGREDIENTSCitric Acid | Cocoa Butter| Coconut Oil (Solid) | Confectioners Glaze| Dry Candy Fondant | Hi-Sweet| Invertase Invert Sugar | Isomalt | Lecithin| Potassium Sorbate | TARTARIC ACID POWDER |
  Citric
Acid
A must for those fruity flavors of hard tack. A natural fruit acid added to hard candy and creams. Citric acid will enhance all LorAnn fruit flavors. One-eighth teaspoon per 2 cups of sugar, 1/4 tsp. for a great pop of flavor. |
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Cocoa ButterClick for information and ideas for use ofDISSCLAIMER: COCOA BUTTER WILL melt in hot weather. Sugarcraft will not be held responsible for melting or replacement, if ordered during hot weather. Cocoa Butter although is dating is required, does not go "bad". The date merely reflects storage conditions and taste. Once opened Cocoa Butter should be stored in a humidity controlled area. FYI: Colored Cocoa butter may arrive separated. Simply warm and stir or shake before using. DVD Instructions Christine's Compact Craft Iron |
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 Coconut
Oil (Solid - NOT FLAVORING)
Coconut Oil is probably the most popular soap making oil. This oil adds volumes of lather to a soap making recipe. It is also used in massage oil recipes and for a solid, spa bath oil. Doubles as a massage lotion or skin moisturizer. It melts at body temperature, and is also suitable as a shaving moisturizer. Small amounts of the solid coconut oil can be melted down in the microwave and poured into small tins for use as a lip balm. |
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 Confectioners
Glaze
a sealing liquid for candies or gingerbread houses. Used to give shine also. Must use Solvent to clean brush or airbrush unit. |
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  Invert
Sugar- (Also called Nulomoline) Invert sugar is
created by combining a SUGAR SYRUP with a small amount of acid (such as
CREAM OF TARTAR or lemon juice) and heating. This inverts, or breaks down,
the SUCROSE into its two components, GLUCOSE and FRUCTOSE, thereby
reducing the size of the sugar crystals. Because of its fine crystal structure,
invert sugar produces a smoother product and is used in making candies
such as fondant, and some syrups. The process of making jams and jellies
automatically produces invert sugar by combining the natural acid in the
fruit with granulated sugar and heating the mixture. Homemade
Marshmallow |
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 Invertase
(Fermvertase)
Invertase, also known as beta-fructofuranosidase - Used to make smoother fondant and cordials. Mainly used in confections where fructose is preferred over sucrose because it is sweeter and does not crystallize as easily. Once the candy is manufactured, it needs at least a couple of days to a couple of weeks in storage so that the invertase can do its work. For best results keep refrigerated. Add about 1/4 teas. per pound of fondant center #76-6501 |
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     IDEA for making JEWELS - Isomalt & water melted. Color/flavor. Spray mold w/Pam, wipe off excess, add edible glitter, dump excess, Pour Isomalt mixture into mold, Heat in Microwave a few seconds. Let set up and unmold jewel. Recipe: Boil 1 kilogram of Isomalt (1 killogram = 2.20462262 pounds) with 2 cups water. Boil to 165C (approx 320deg.F). Pour into heat resistant molds or pour into shapes on teflon non-stick mat. Add paste color when heat reduces to 140Cgranular form, simply add up to 10% water and dissolve the granules to achieve the correct consistency for making pulled sugar decorations. Isomalt can also be used with most sugarcraft molds. Unlike normal sugar, Isomalt can be re-used after heating, so anything that is left over from a project can be re-melted. |
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 Lecithin
- An oil-like extract
from soybeans used to preserve, emulsify and moisturize foods. Many candy
makers look for lecithin as an emulsifier in real chocolates, caramel and
taffy. Combined with vegetable oils it can be used instead of high calorie
oils for greasing pans and sautéing food. Also available in granular
form - unflavored granules; a good source of choline, often used as a dietary
supplement, thought to be beneficial for heart health, kidney function
and mild memory problems associated with aging. Can be added directly to
salads, yogurts, frostings, and other foods. Email us for pricing. |
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 Potassium
Sorbate - MOLD INHIBITOR - INFORMATION
A convenient mold and fermentation inhibitor, formulated to help prevent mold growth from within. This water-based preservative is ideal for all candy, fudge, desserts and pastries. Active Ingredient: Potassium Sorbate. General Use Guide: Use 2 teaspoon to 5 lb.. of total batch. NOTE: Potassium Sorbate is already in all of our ready-made candy center products. NOTES FROM DEAN: We add the potassium sorbate to the water we use to make the fudge. We use 2 TB per 42 lb. of fudge, so it doesn't take whole bunch of it if you are making a pan or two of fudge... even if you put 2 TB for just a small pan, it won't hurt as it is odorless & tasteless. |
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 TARTARIC
ACID POWDER - A
natural crystalline compound most often found in grapes. Sharper, more
biting than Citric Acid. Tartaric acid is the principal acid in wine and
is the component that promotes aging and crispness of flavor. In low concentrations
(less than 3%) Tartaric Acid work as water-binding agents. Used in the
construction of many food applications, textiles, baking powder, tanning,
effervescent beverages, fruit esters, ceramics, photography, silvering
mirrors, coloring metal, and an acidulant. These include baking powder,
cream of tartar, effervescent beverages, fruit esters or on its own as
a food acid. Colourless crystals white powder, odorless, with a sour taste.
Very soluble in water. Acidum Tartaricum. |
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