Apple Sticks - Round, wooden, dull point

For candy, jelly and deep-frying - measures from 100 to 400ºF (40 - 100ºC).  Large, colour-coded 8"/20.3 cm scale.  Stainless steel housing. Waterproof, durable laboratory glass. Plastic handle stays cool. Target range indication. Non-mercuric column. 2-way mounting:  hang or clip to pan with the stainless steel clip

Create amazing colour effects with a wide range of brush shapes and sizes. Use with Chocolate, gum paste, fondant and more.

Thermometer has Fahrenheit and Celsius Scales. Ideal for making hard candy, fudges and more.

LorAnn's 100% pure cocoa butter is edible and can be used in chocolate and confectionery crafting.

Unscented and flavourless. LorAnn coconut oil is often added to chocolates, meltaways and other candies to improve viscosity, texture, flavour and mouthfeel. Also used to thin/smooth coatings for dipping or for easy flow in decorative chocolate fountains.

Glucose is very thick corn syrup.  453 g (1 lb) of glucose is approximately 1½ cups

Make 1.5 lbs of great tasting, traditional hard candy in just 30 minutes!

LorAnn's Hard Candy Mix is designed to work with LorAnn Flavouring.  Simply combine this pre-measured package with 1 teaspoon of your favourite LorAnn flavouring.

Karo TM syrup replacement. Helps to keep hard candy from getting sticky in humid weather. New and improved with a finer consistency to reduce graining.