- Irish Cream isn’t just for coffee anymore! Add to frostings, chocolates, ice cream, and more for a rich, creamy, nutty, chocolatey flavor profile. Appropriate for use in chocolates and coatings (typical use is ¼ to ½ teaspoon per pound)
Product Description
Certifications
SQF Certification
Rating: Excellent
Score: 98
Kosher Certification by Star-K
Flavor Usage Chart
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
- In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves.
- Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.
- Early in the cooking process, “wash down” any sugar crystals that form on the sides of the pan with a wet pastry brush.
- 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.
*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).