Bubble Gum SS Flavor, 1 oz Bottle

LorAnn Oils: A History of Supplying Quality Ingredients Since 1962

Family-owned and operated since 1962, LorAnn Oils has a long history of providing top-quality flavorings, essential oils, and specialty ingredients to home crafters, professionals, retailers, and manufacturers for baking, candy making, aromatherapy, and more.

Businesses that commonly use LorAnn's flavoring products as ingredients include artisan candy makers, small bakeries, popcorn shops, ice cream and frozen yogurt shops, and cotton candy producers.

Certifications and Quality Assurance

LorAnn Oils is certified as a Safe Quality Food (SQF) Manufacturer, with an Excellent rating of 98. This certification ensures that their products and processes comply with regulatory, international, and scientifically proven standards for safety. In addition to its focus on food safety, SQF allows LorAnn to demonstrate their excellence in adhering to the highest quality standards of handling, preparation, and processing.

LorAnn Oils also holds Kosher Certification by Star-K.

Product Description: Hard Candy and Lollipop Recipe

Ingredients: - 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 & twist ties (optional)

Directions: 1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves. 2. If using a candy thermometer, insert it, ensuring it does not touch the bottom of the pan. Bring the mixture to a boil without stirring. 3. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. 4. Continue to cook the syrup, without stirring, until the temperature reaches 260°F; add drops of coloring until the desired hue is achieved. Do not stir; the boiling action will incorporate the color into the syrup. 5. Remove from heat precisely at 300°F (the temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After the boiling action has ceased, add the flavor and stir. Use caution when adding the flavoring to avoid rising steam. 6. Carefully pour the 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. 7. Cool completely. Break the 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 your hands from the heat).

Bubble Gum flavor is a fun, popular choice with kids. Bubble Gum-flavored candy will have you wanting to blow bubbles.

A little goes a long way! LorAnn's super-strength flavors are three to four times the strength of typical baking extracts. When substituting super-strength flavors for extracts, use 1/4 to 1/2 teaspoon for 1 teaspoon of extract.

Typical uses for LorAnn's super-strength flavors include hard candy, general candy making, cakes, cookies, frosting, ice cream, and a wide variety of other baking and confectionery applications.

Kosher, Gluten-Free, and Made in the USA.

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