Add tartness to your candies with citric acid. To use citric acid in hard candy, allow cooked candy mixture to cool to below 265 degrees F. Dissolve citric acid granules (use 1/8 tsp. per 2 cups sugar) in 1 tablespoon of water and add to cooled candy, mixing well.
Ingredients: Citric Acid (Anhydrous, Fine Granular).
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This product is prepared and packaged using machines that may come into contact with Wheat/Gluten, Eggs, Dairy or Dairy Products, Peanuts, Tree Nuts and Soy.