Ever find a recipe that calls for a product you are not familiar with? Here is a list of some of the most common words that are questioned in the candy making and cake decorating business.
ACETIC ACID- a strong vinegar concentrate obtained from a pharmacist
ALMOND PASTE – a smooth, heavy dough made of ground almonds; used in candies and pastries.
CANDY COATING – chocolate-like product which does not require tempering
CANDY CRUNCHES– hard candy of various flavors and colors in small pieces; often used to mix with candy coating
CITRIC ACID – helps prevent sugaring and improves flavors, especially in fruit candies, making them tangier; available in liquid or crystal form
COCONUT DOUGH – a chewy, coconut candy center
CONFECTIONERS GLAZE – a non-toxic shellac used to make chocolate or other confections shine; used mainly for display
DESICCATED COCONUT – a finely cut, dry, unsweetened coconut
DRY FONDANT – a specially formulated cane sugar product used to make quality icings and candies
EDIBLE GLITTER– add a sparkle to confections
FRAPPE’ – marshmallow cream; stays soft, and is used in many candy recipes
GLUCOSE – concentrated corn syrup
GLYCERINE – thick, clear liquid used for thinning down paste color
GUM ARABIC – vegetable gum used to strengthen royal icing and to make an edible glue for gumpaste
GUMPASTE MIX – dry mix that you add water to for gumpaste, an edible clay
HARD CANDY MIX – dry mix that you add water to and cook to make hard candy; also used as a base for other types of candy
LECITHIN – an emulsifier made from soybeans and used to keep oils from separating; can be used to thin confectionery coating, add one drop at a time and stir
MERINGUE POWDER – an egg white mixture in powder form used for meringue or icing
OILS AND FLAVORINGS – oils have a more potent flavor and do not thin candy; to flavor hard candy or chocolate, always use concentrated flavors or oils
PARAMOUNT CRYSTALS – vegetable oils, mostly coconut oil, in small solid pieces; used to thin bloomed chocolate, or make chocolate creamier and less brittle
PASTRY FILLINGS– fruit or cream fillings that are ready to use between layers of cake or for any confection
PIPING GEL – clear or colored gel that is used in cake decorating
ROYAL ICING MIX – dry mix that you add water to and beat to get royal icing or run sugar that gets hard when set
VEGETABLE GUMS– a blend of vegetable gums used in place of gum tragacanth; used in icing recipes
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