Pickup Availability
Richfield Minnesota 55423
Usually ready in 2 hours
Description
GUMMY MIX
LorAnn’s Gummy Mix will become your new favorite way to make fruity and eye-catching gummy candies. From cute gummy bears to crawly gummy worms, the shapes and delicious flavor options are endless for all of your creations!
Mix includes the gelatin, and is ideal for our fruit Super-Strength Flavors. Citric acid is an important ingredient in gummy candies to help wake up the flavor. Use fruity flavors when making gummies since they complement citric acid best.
SILICONE GUMMY BEAR MOLD
Create adorable, fun-sized bear candies with our food-grade silicone molds. These multi-functional molds are safe in oven, microwave oven, freezer, and dishwasher. Temperature safe from -40°C~230°C / -40°F~446°F.
2-Pack of Silicone Gummy Bear Molds perfect for candies, gummies, ice cubes, and more.
50 cavities per sheet.
Cavity measures 1/2" x 3/4", and the depth measures 3/8".
Sheet measures 5 3/8" x 7 1/2".
Volume = approximately 1 ml per cavity.
SMALL SUCKER STICKS
These small lollipop sticks work well in our lollipop sheet molds.
4" x 1/8" size
HARD CANDY MIX
The easiest way to delicious hard candy! Just add water and your favorite LorAnn Super-Strength flavoring.
Looking for hard candy making tips and tricks? View our Sweets Made Simple Guide!
Pre-measured to work with 1-dram bottle (1 teaspoon) of flavorings
Makes over 1 pound of hard candy
Flavoring and food colors sold separately
Package weight 19 ounces
PRESERVE-IT MOLD INHIBITOR
A convenient mold and fermentation inhibitor, formulated to help prevent mold growth from within. This preservative is ideal for all candy, desserts and pastries. Active Ingredient: Potassium Sorbate.
General Use Guide: Use 2 teaspoon to 5 lbs. of total batch.
SILICONE LOLLIPOP MOLD
Our Silicone Lollipop Molds are perfect for any occasion! Try decorating the finished lollipops with royal icing, sprinkles, edible glitter and more for a professional touch. These multi-functional molds are safe in oven, microwave oven, freezer, and dishwasher. Temperature safe from -40°C~230°C / -40°F~446°F.
2-Pack of Silicone Lollipop Molds are perfect for hard candy and chocolates.
8 cavities per sheet.
Cavity measures 2" in diameter, and the depth measures 3/16".
Sheet measures 6" x 9 1/8".
Volume = approximately 10 ml per cavity.
CITRIC ACID
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. Add more citric acid as desired for a tarter flavor.
Citric acid is also used as an ingredient to put the "fizz" in bath fizzies (bath bombs).
LECITHIN
Extend shelf-life, moisturize and emulsify with natural, food-grade soy lecithin.
LorAnn’s liquid Soy Lecithin is a true powerhouse when it comes to extending shelf-life. Having foods taste as fresh as the day they were made is critical for success and adding soy lecithin to your baked goods and candies can help achieve that goal.
An all-natural, viscous extract derived from soybeans, soy lecithin has super-charged emulsification abilities that produce perfectly blended dressings and sauces, but the magic lecithin adds to baked goods and candy is what’s really exciting. Lecithin’s ability to slow the oxidation of fat will keep your cookies and bars moist and buttery candies fresher longer.
Not only does lecithin extend shelf-life, just a touch homogenizes the ingredients in your dough recipes, yielding smoother, more elastic dough resulting in a lighter, chewier finished product. Simply mix the lecithin into the fat or oil prior to adding to the batch. Usage recommendation is 2 to 3 teaspoons for every 3 cups of flour. There is no need to adjust any other ingredients, cooking time or temperature. Plus, since only a small amount is needed, lecithin will not alter the flavor of your foods.
For caramel popcorn, adding a little lecithin and oil at the very end will not only keep that creamy caramel tasting great, it will also help the caramel evenly coat the popcorn and reduce clumping.
The ability to keep oils and fats from separating also makes lecithin ideal for making toffees and caramels. That emulsification magic keeps the candy from developing an oily residue on the outside giving your candies a beautifully smooth finish.
Lecithin can also be used to thin chocolate. It is more cost effective 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 have the reverse effect and cause chocolate to thicken. Lecithin can also control sugar crystallization.
Combine with vegetable oils and use lecithin instead of high-calorie oils to make your own non-stick coating for greasing pans and sautéing food.