Ingredients, Icing,Flavor & Colors
Tools for Icing& Fondant
Cutters & Molds
Sprinkles, Toppers& Decorations
Assembly & Display
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 (to keep flavor from cooking out). Use 1/8 tsp. for every 2 cups of sugar used in recipe.
Ingredients: Citric Acid, Water.