LorAnn Flavor Oils are for more than just making candy

When it comes to cooking, I am an oddball. There are recipes I don't think twice about experimenting with and then there are others I wouldn't dream of changing. The same thing goes for ingredients. I am not typically choosy about name brand versus generic. I've never personally experienced much difference in my candy making supplies to sway my opinion one way or another. However, there is one thing I will never sacrifice and that is the flavorings I use in my recipes. I grew up in a home where my mom exclusively used LorAnn Flavor Oils for candy making. The little 1 dram size bottles were a familiar sight during the Christmas season. I stopped making candy after my mom died and never thought twice about those little bottles again until I started making candy of my own several years ago. Suddenly I just had to have those bottles but I couldn't remember the name of the company. One day while I was shopping for chocolate molds, I came across a website that held a familiar sight- Mom's candy oils! I knew right away I would be buying some and made a list of the flavors I was most interested in.

My order arrived and I was eager to try out my new flavorings. Time has a way of distorting memories and I was afraid that the oils were not going to be as good as I remembered. I drug out my mother's old recipes and started out by making her peppermint patties and soft cinnamon balls-they were every bit as good as I remembered. The next recipe I dusted off was for glass candy. This was always one of my favorites to make as a kid. Mom's glass candy always seemed to have tons more flavor than anyone else's and I never could figure out why. Apparently it was the flavorings she used. LorAnn's call their flavor oils super strength and there is a good reason why. A one dram bottle is equal to one teaspoon of store bought extract and it packs a more powerful flavor punch.

LorAnn's offer their flavor oils in 80+ true-tasting flavors. They offer the classics-cinnamon, peppermint, wintergreen, orange, lemon and cherry. They also have a great variety of hard-to-find flavors such as teaberry, honey, pralines & cream and marshmallow. LorAnn's is even offering more contemporary flavors in their lineup, such as pomegranate, cinnamon roll and key lime. LorAnn's offers their flavor oils in a variety of sizes depending on your candy-making needs. You can purchase a one-dram bottle, 1 dram twin pack, multi-flavor packs and one-ounce bottles. If you are in business for yourself, they even offer bulk packaging and wholesale pricing!

While these oils are often called “candy oils”, don't be misled. You can use these oils for a wide variety of recipes, including:

• Hard candy
• Fondants and buttercreams
• Flavoring chocolate and confectionery coatings (most of their flavorings are approved for use in chocolate and coatings)
• Fudge
• Taffy
• Cakes and cookies
• Perking up hot beverages (use sparingly)
• Flavoring ice cream

Aside from the amazing flavor these versatile oils will give your recipes, they are also certified kosher by Star-K. Most flavors are sugar-free and all are gluten-free. Please note that while most of these flavorings are oil-based, there are a handful that are not and will seize chocolate if added. Each individual product on the company website contains all of the specific ingredient details you need to make an informed decision. 

Whether you are a professional or recreational foodie, I would recommend these flavor oils to anyone wanting to add a true-life flavor to their candy and baked goods. You can find them on the web at www.LorAnnOils.com and at specialty cake and candy supply stores, craft stores and even on Amazon. Prices and selections may vary from store to store, but the quality will remain the same.

Easy candy cane fudge recipe

In my opinion, nothing is as fun and festive through the holiday season as a glowing white and red candy cane. The sweet, pepperminty flavor, the sticky mess they create-they are holiday perfection.  The happy memories of my childhood they bring back make me nostalgic for the carefree days of youth. This simple fudge recipe is a beautiful and delicious way to share holiday cheer.

CANDY CANE FUDGE

Ingredients

• (2) 10-ounce bags of white chocolate chips
• (1) 14-ounce can of sweetened condensed milk
• crushed candy canes, to taste (I prefer the classic Brach's candy canes that I grew up with)
• Nonstick cooking spray

Directions
Line a 9 X 9 inch baking dish with aluminum foil and spray with non stick spray. Set aside. In a microwave-safe bowl, combine white chocolate and sweetened condensed milk. Microwave on high for 30 seconds, remove and stir. Microwave in additional 30-second intervals until almost melted. Stir until smooth and add crushed candy. Pour into prepared pan, garnish with additional candy cane as desired. Refrigerate overnight.

Gift Giving Tip-instead of pouring into a 9X9 pan, pour into disposable mini bread pans. Once set, slide into a cellophane bag and tie off with red and white curling ribbon. Be sure to include an ingredient list.

This post contains affiliate links for which I may be compensated.

Annie B's artisan caramels are the perfect sweet treat for your wedding guests

If you are planning your nuptials and are searching for the perfect wedding favor to share with your friends and family or a yummy addition to your candy buffet, consider artisan caramels from Annie B's. Annie B's is a locally owned, family business located in St. Paul, Minnesota with over 30 years of experience in making delicious, buttery confections. Their little slices of heaven are hand-crafted using locally sourced, all-natural and gluten-free ingredients that are cooked slowly in copper kettles to ensure every batch is as amazing as the one before it. With the exception of the packaging process, every single piece of their candy is crafted by hand. Their tempting flavor lineup includes amaretto, sea salt, chocolate, coconut, butter rum, cappuccino, and, of course, the original recipe that put them on the confectionery map. Find all the yumminess that Annie B’s offers on their website, Facebook, Instagram and X.

How to make a chocolate Easter Bunny

Nothing says "it's Easter" quite like a chocolate bunny. These chocolate treats have been adorning Easter baskets for years and years and their popularity shows no signs of slowing down. Cute to look at and a treat to eat, chocolate bunnies are quite easy to make. The best part is that you can make the bunny of your child's dreams when you make your own. If little Suzy doesn't like milk chocolate, you can make her one from white chocolate. If Johnny's favorite color is red, a red rabbit he can now have. The sky is the limit when you make your own chocolate bunnies. The best part is that making your own doesn't have to break the bank.

HOW TO MAKE A CHOCOLATE BUNNY
Supplies

• Chocolate or chocolate candy coating of choice
• Bunny mold
• Microwave safe container
• Spoon

Directions
If using real chocolate, follow these instructions from Godiva for tempering before proceeding any further. If you are using candy coating, pour the wafers into a microwave-safe bowl and microwave in 30-second intervals until nearly melted. After each interval, stir well before microwaving again. When nearly melted, remove and stir until smooth and creamy.

• To make a solid bunny-This technique works best for smaller pieces. Place your mold on a flat surface and spoon melted chocolate or coating into the mold, filling almost to the top of the mold. Tap your mold gently on the counter to remove any air bubbles and fill completely to the top. Place the filled mold into the freezer and allow to set until candy feels cold and appears cloudy. The candy should fall out of the mold easily. If not, tap gently to loosen. Allow the mold to warm back up to room temperature before refilling. Once warm, fill the mold again and carefully place previously molded piece on top of the freshly poured mold. Return to freezer until set. Gently remove from mold. Package as desired and store in a cool, dry place until you are ready to share your bunny.
• To make a solid bunny-This technique works best for larger pieces. If the 2 pieces of your mold are on the same sheet, carefully cut them apart and cut a hole at the base of the mold. Place the 2 molds together and clip tightly with binder clips. Fill the mold halfway through the cut hole with melted chocolate and rotate to coat both sides of the mold completely. Tap mold gently on the counter to remove any air bubbles. Fill remaining mold with melted chocolate, tap again and set in the freezer to harden completely before removing.. Remove the clips and gently take the mold apart. If there are rough edges along the finished piece, they can be shaved off with a sharp knife, razor blade or X-acto knife.
• To make a hollow bunny-If the 2 pieces of your mold are on the same sheet, carefully cut them apart and cut a hole at the base of the mold. Place the 2 molds together and clip tightly with binder clips. Fill the mold halfway through the cut hole with melted chocolate and rotate to coat both sides of the mold completely. Tap mold gently on the counter to remove any air bubbles and rotate again. Set in the freezer to harden completely before removing from mold. Remove the clips and gently take the mold apart. If there are rough edges along the finished piece, they can be shaved off with a sharp knife, razor blade or X-acto knife.

Cook's Notes-If you wish to add color to your chocolate bunny, paint on the details and allow to set completely before pouring with the remaining chocolate. If you wish to flavor or custom color your chocolate, do so using oil-based flavors only. Water or gel based additives will cause your chocolate to seize up and become unusable.

S'mores cake balls recipe

These yummy little balls of goodness are one of the most popular variety of cake balls I offer in my shop.

S'MORE CAKE BALLS

• chocolate cake mix and the ingredients needed to bake it (eggs, water and oil) 
• 1/2 container chocolate frosting 
• milk chocolate candy coating 
• mini marshmallows, quartered 
• graham cracker crumbs 

DIRECTIONS

1. Bake cake as directed. Allow to cool slightly before crumbling. 
2. Add frosting and mix with your hands until thoroughly combined. Cool completely. 
3. Using your hands or a scoop, make 1 inch balls. 
4. Add 2-3 pieces of marshmallow to each ball as you shape them. 
5. Once all of the cake mixture has been made into balls, melt the chocolate coating by microwaving it in 30 second intervals, stirring well after each 30 seconds, until almost nearly melted. Stir well to melt remaining chunks. 
6. Drop balls into melted chocolate, making sure to coat completely before gently scooping out with a fork. Tap fork on the side of bowl to shake off excess chocolate. Transfer to a cookie sheet lined with waxed paper. 
7. While coating is still wet, liberally sprinkle graham cracker crumbs on each cake ball. Allow to set completely before serving or storing. 

Cake balls can be stored for up to 2 weeks in the refrigerator or a month in the freezer. Cake balls will become sticky as they thaw, so if you will be making this for a party, you will want to make them as close to your party date as possible.

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Cake batter fudge recipe

https://openclipart.org/detail/5595/birthday-cake

In recent years, cake batter has become a legitimate-and immensely popular-flavor for candy. This recipe for fudge includes a yellow cake mix to give it that yummy flavor so many of us crave.

CAKE BATTER FUDGE

• 1 cup yellow cake mix from a box 
• 1 cup powdered sugar 
• 1/2 stick butter 
• 1/4 cup milk 
• colored sprinkles, as desired 

DIRECTIONS

1. Generously grease a 9X9 pan with butter and set aside. 
2. Combine cake mix and powdered sugar in a microwave safe bowl. Add butter and milk (do not stir) and microwave for 2 minutes. 
3. Stir right away then pour into prepared pan. 
4. Top with colored sprinkles then refrigerate for an hour before cutting

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