Candy Making Ingredients

Avialable In 1 Pound Bags

12 oz. Can. Used to Quickly cool chocolate and gumpaste decorations.

12 oz. Can. Used to protect sugar and pastry creations against humidity and provides shine.

Avialable In 4 oz, 16 oz and 10 lb Containers

SassieStick is an edible sugar glue stick. The paste formula stays where you apply it, and the holding power is incredible, even in humid environments. Use it to stick decorations on a fondant icing and sugar decorations. 3 Sticks

SassieSAP is an innovative 2-way liquid sugar glue. Use it wet or dry to apply decorations permanently or temporarily to fondant cakes and cookies.

Invertase - Used to change fondant from a solid to a cream or liquid.

Sheet or Leaf Gelatin 10-pk. of 2-1/4" X 9" Translucent Gelatin Sheets.

Also Known As Drivert. Mix with whipping cream and butter to make your own candy centers. Can also be used for candy coatings on petit fours.

Glucose Syrup is a high-density corn syrup used in many candy recipes. Glucose controls the formation of sugar crystals. 1 pound jar.

Isomalt is a sugar replacement used to make hard candy and pulled sugar creations.

Pure Cocoa Butter in easy-to-use small drops. Use on molds, acetate sheets or to smooth out melted real chocolate. 6 oz. Can be colored with oil-based candy coloring.