CANDY INGREDIENTS

PRESERVE - IT MOLD INHIBITOR - Potassium Sorbate - 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.

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.

Cocoa Butter - Natures best smelling, 100% natural moisturizer (solid) has to be cocoa butter. Highly versatile product with many food & non-food applications. In candy making, cocoa butter is an ideal thinning agent great for dipping, icing and molding. Can also be mixed with powdered food coloring and stamped onto acetate, let dry and chocolate poured over for your own chocolate transfer. Cocoa Butter is also a popular skin care product - an excellent moisturizer and conditioner. Store in a a relatively cool environment. Cocoa Butter, all though it is a solid product it will melt at approximately 80 degrees F. We will not ship June through August unless you agree to accept product in any condition, even if it arrives melted.

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1 oz. bar #6050-0500 $1.99

4 oz. jar #6050-0800  $7.59

16 oz. jar #6050-1000  $15.00

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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4 oz. liquid jar #6085-0800 $1.95

16 oz. liquid jar #6085-1000 $5.50

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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4 oz. $4.59 #2140-0800

16 oz $10.00 #2140-1000

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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Liquid1/2 oz. #42-800 $1.65

Crystals 4 oz. #76-204 $2.49

Crystals 1 lb. #76-200 $5.79

Confectioners Glaze - a sealing liquid for candies or gingerbread houses. Used to give shine also.

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Confectioners Glaze 8 oz. #78-8200 $4.39

Solvent a must for cleaning your brush out when using Confectioners Glaze 8 oz. #78-8205 $3.25

Invertase (Fermvertase) - keep fondant centers creamy and smooth. Keep centers up to 3 weeks longer! A natural product to change fondant from a solid to a cream. Use just one drop to one pound moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Add 1/4 teas. per pound of fondant center

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Invertase 1/2 oz. #76-6512 $1.59

Invertase 2 oz.  #76-6502 $2.89

Fermvertase #7090 1 oz. $2.89

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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Liquid Invert Sugar 1-1/4 lb #76-6002 $3.19

Liquid Invert Sugar #76-6011 GALLON $18.45