I have to say, I LOVE my mat. Don't know how I would live without it. Almost more useful is the video showing usage. Kathy makes everything she does look so easy. I have just tried the Swiss Buttercream. Fantastic. I would love to know where you can get the point and shoot thermometer with no probe. I may be going on my Christmas list!
Paramount crystals are used to aid in the melting of carob, chocolate, chocolate coatings and yogurt coatings. Having trouble melting your chocolate smooth? Add Paramount Crystals to candy coating to help thin and make creamier without the fear of it staying "tacky" after it cools. These magic crystals can bring older candy coating back to a more meltable consistency. Dipping strawberries? The moisture from the berries can cause your chocolate to "seize", and Paramount Crystals can bring your chocolate back! Start with a Tablespoon of crystals, or use up to 1/4 cup per pound of coating. Add a little at a time in the melting process, stir between each addition until you have your desired consistency. Net Weight: 4 oz. (113.4g)
Glucose is very thick corn syrup 1 pound of glucose is about 1 1/2 cups Note: This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy, tree nuts.