Title: Weird Ingredients in Candy Recipes -- Ideals
Categories: Candy
Yield: 1 Servings

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Acetic Acid -- a strong vinegar concentrate obtained from a pharmacist.

Citric Acid -- helps prevent sugaring and improves flavors, especially in fruit candies. Comes in liquid or crystal powder form. Crystals can be mixed with an equal amount of water to form liquid citric acid.

Desiccated (Macaroon) Candy -- A finely cut, dry, unsweetened coconut.

Frappe -- Marshmallow creme.

Glucose -- concentrated corn syrup.

Invert Sugar -- Cane sugar in liquid form. Improves the quality and keeping properties in candy. If it crystallizes, place over hot water until it liquifies.

Invertase -- A yeast derivative, used in fondant centers to make them creamier as the fondant ripens. Usually on a few drops are necessary. Can be omitted from any recipe.

Paramount Crystals -- Vegetable oils, mostly coconut oil, in small solid pieces and used as coconut oil.

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