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Ingredients

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
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

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

On Sale

Buttercream Icing White 3.5 lb
On Sale For $8.72

CAI Tylose Powder
$4.39