SPECIALTY INGREDIENTS

A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of Tartar is added to candy and frosting mixtures for creamier consistency, and to egg whites before beating to improve stability and volume. Also used in candy making to prevent crystallization. Odorless, colorless with a slight acid taste. Kosher certified Gluten-free

Make Your Fruit Flavors Pop! Beware....this product packs serious pucker power! Tart and Sour is a unique flavor enhancer that adds zest to candies and baked goods. Designed to be used in conjunction with other flavors. Add Tart & Sour to your hard candy syrup during the cooking process at the same time flavoring is added. Add 1 teaspoon per 1 lb. batch of hard candy to enhance flavors. Add 1 Tabl…

A natural fruit acid added to hard candy and creams. Citric acid will enhance the taste of all LorAnn fruit flavors. Recommended usage is 1/8 teaspoon per 2 cups of sugar. For hard candy and other cooked candies, add once hot syrup has cooled to below 265º F. Make a sweet & sour coating for finished hard candy and lollipops:  Combine 1 teaspoon citric acid with 1 cup granulated sugar and mix well.…

Hi-Sweet is a powdered corn syrup that replaces liquid corn syrups such as Karo. brand. Hi-Sweet helps to keep hard candy from getting sticky in humid weather. New and improved with a finer consistency to reduce graining. Kosher Certified Gluten-free Recipe included

An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candymakers look for lecithin as an emulsifier (make water and oil combine) in real chocolates, caramel and taffy. Lecithin can be used to thin chocolate. It is cheaper than cocoa butter and less is needed for similar results. Usage recommendation is 0.25 - 0.50% lecithin per total batch. Too much lecithin can…