- Anise Oil is a pure, natural essential oil and is used as a flavoring as well as in aromatherapy.
- Pure anise has a congealing (crystallization) point of 15ºC or 59ºF. If pure anise is exposed to temperatures below this point, the essential oil will solidify. If this happens, simply warm the anise oil until it is liquefied and shake.
- A little goes a long way!
- LorAnn’s super strength flavor (also known as candy oils or flavoring oils) are three to four times the strength of alcohol-based flavorings or “extracts”. Anise has a pleasant licorice taste and is commonly used to flavor Italian biscotti and other European baked goods such as Springerle, and Pizzelle cookies. Use In: Hard candy, general candy making, cakes, cookies, frosting, ice cream and a wide variety of other baking and confectionery applications.
- Note: When substituting these flavors for extracts, use ¼ to ½ teaspoon for 1 teaspoon of extract.
- Kosher certified
- Gluten-free
- Appropriate for use in chocolates and coatings (typical use is ¼ to ½ teaspoon per pound)
Basic Hard Candy
2 cups sugar
3/4 cups light corn syrup
3/4 cups water
1 tsp. oil flavor
Color
Spray molds with cooking spray.
In a saucepan, blend sugar, corn syrup and water.
Bring to boil over high heat, until mixture reaches 260˚.
Add food coloring but do not stir.
Continue cooking until temperature reaches 300°.*
Remove pan from heat. Allow to stand until bubbles have simmered down.
Add flavoring.
Too much stirring will cause syrup to solidify into a hard sugary lump.
*Temperature may need to be adjusted slightly. In southern Ohio I find that I need to remove from heat at 290° to keep candy from turning brown.
