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Ingredients

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.
Net Weight: 1 pound (453.6g)

Glucose

$4.89
Easy directions, easy to make sugar free hard candy.

Sugar Free Hard Candy Mix

$9.69
An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candymakers look for lecithin as an emulsifier in real chocolates, caramel and taffy. Use with Americolor gels to color chocolate without causing it to "seize". Net Weight: 4 fl. oz. (118.3 ml)

Lecithin

Out of stock

$3.59

Use to clean brush or thin Confectioner's Glaze. Net Weight: 8 fl. oz. (237 ml)

Thinner 4 Confectioners Glaze

$6.19
Food Grade Lacquer, Concentrated. Brush on to give candy a shiny appearance. Net Weight: 8 fl. oz. (237 ml)

Confectioners Glaze

$8.99
Add tartness to your candies with citric acid. To use citric acid in hard candy, allow cooked candy mixture to cool to below 265 degrees F. Add to cooled candy, mixing well.

Citric Acid 8 oz Liquid

$5.69

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)

Paramount Crystals 4 oz

$2.79
Stir into dried out icing color to restore consistency. Ingredient for home made fondant. Certified Kosher. 2 oz.

2 oz Glycerin

$3.19
Piping Gel is a wonderful multi purpose clear confectionary gel. Use Piping Gel to adhere gumpaste ribbons and borders to fondant cakes. Use Piping Gel to stabilize fresh heavy cream whipped cream so that water does not seperate from the whipped cream. Use Piping Gel to adhere beads, sugar pearls or sixlets in place. You can even color and use for piped writing. Brush onto chocolate or fondant before sprinkling with sanding sugar for a glittered appearance. 1 pound.

Piping Gel

$7.19

LorAnn's 100% pure cocoa butter is sweet-smelling (like chocolate!), with a smooth consistency. It is an excellent all purpose moisturizer and conditioner and is widely used in the manufacture of many personal care products. Apply cocoa butter directly to your skin as a moisturizer, or use it as an ingredient for soaps, lotions & other body care recipes. Cocoa butter is extracted from the cacao bean; it is edible and can be used in chocolate and confectionary crafting. Add cocoa butter to candy coating to help thin and make creamier.
Net Weight: 1 oz. (28.3g)

Cocoa Butter 1oz

$2.49
Used to make smoother cordial fondant centers. Typically added to fondants or candy centers before dipping. A natural enzyme derived from yeast converts sugar (sucrose into invert sugar, thereby preventing crystallization of sugar in finished candy).

Invertase 2 oz

$3.59
Add to fondant to create an easy to work with gumpaste. Can be used in place of gum tragacanth and CMC. Added to fondant, it adds elasticity and decreases drying time. Use approximately 1 tsp to 6oz fondant. More or less can be used depending on your needs for slower modeling or quicker, firmer drying. Net Weight:1.94 oz

Tylose Powder

$4.19

High ratio shortening is a quality product that when used in icing, makes the icing easier to work with. The shortening is sturdier than standard shortenings and keeps the icing from breaking down as quickly, more durable in hot and humid conditions. Net Weight: 3 pounds

Hi Ratio Shortening 3lbs

$13.79
No need to grease and flour your baking pan - Cake Release coats in one step. Simply spread Cake Release lightly on pan bottom and sides with a pastry brush and fill with batter. Cakes release every time, giving you the ideal surface for decorating.
Net Weight: 8 oz.

Cake Release

$4.19
Substitute 4 sheets of gelatin for 1 (1/4 ounce) package of powdered gelatin. Soak in liquid until soft, squeeze dry, melt over low heat and stir into recipe as directed. Produces a clearer product than powdered gelatin. Used dry, the gelatin sheets make great windows for gingerbread houses; attach with royal icing from the inside of the house. 4 gelatin sheets included.

Gelatin Sheets 4ct

$1.99

MARZIPAN TUBE 8 OZ is soft and pliable READY-TO-USE. Marzipan is a confection consisting primarily of sugar and ground almonds. It can be used in baking, for covering and filling cakes. Also used in baking croissants and danishes. Marzipan looks fabulous as a substitute for gum paste figures, when looking for an edible decoration that is a bit more pleasing to the palate. Net Weight 8 OZ

Marzipan Tube 8 oz

$7.29
Desiccated (Dry, very fine) Coconut- Similar to flaked coconut but dry. Mix with warmed Karo syrup for coconut centers, etc. White, dried fine pieces. Unsweetened. Net Weight: 8 oz. (226.8g)

Desiccated Coconut

$3.69
Add to fondant to create an easy to work with gumpaste. Can be used in place of gum tragacanth and CMC. Added to fondant, it adds elasticity and decreases drying time. Use approximately 1 tsp to 6oz fondant. More or less can be used depending on your needs for slower modeling or quicker, firmer drying. Net Weight: 2 oz

CAI Tylose Powder

$4.39

Regular Price: $4.99

On Sale

CAI Tylose Powder
$4.39