One of our most popular flavors! Cherry Flavoring is a favorite for kids of all ages. SSAppropriate for use in chocolates and coatings. If you experience some thickening, add liquified coconut oil, or cocoa butter to thin/smooth (typical use is Â¼ to Â½ teaspoon per pound).
A little goes a long way! LorAnnâs super strength flavors are three to four times the strength of typical baking extracts.
When substituting super strength flavors for extracts, use Â¼ to Â½ teaspoon for 1 teaspoon of extract.
Typical uses: hard candy, general candy making, cakes, cookies, frosting, ice cream and a wide variety of other baking and confectionery applications.
Kosher - Gluten Free - Made in USA
Expiration Date: 10/31/21
LorAnn Oils is certified as a Safe Quality Food (SQF) Manufacturer. SQF certification ensures that product and process comply with regulatory, international, and scientifically proven standards for safety. In addition to its focus on food safety, SQF allows suppliers to demonstrate their excellence in adhering to the highest quality standards of handling, preparation, and processing.
Expiration Date: 11/12/21
Most of LorAnn Oil's flavoring and food grade products are certified kosher by Star-K.
Flavor Usage Chart
Hard Candy and Lollipop Recipe
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1 dram (1 teaspoon)* LorAnn super-strength flavoring, any flavor
LorAnn liquid food coloring or gel food coloring (as desired)
Hard candy molds (optional)
Powdered sugar (optional)
Sucker bags amp; twist ties (optional)
"li"In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
"li"Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
"li"Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush.
"li"Continue to cook the syrup, without stirring, until the temperature reaches 260Âº F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup.
"li"Remove from heat precisely at 300Â° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.
"li"Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate.
"li"Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.
*Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces (you may want to wear heat-resistant gloves, such as rubber, to protect hands from heat).