Whats the difference between beet and cane sugar?
Flavoring: Candy oils can be used and are the preferred flavoring for candy. Because they are oil-based, it makes them strong and less likely to evaporate when subjected to heat or added to a hot mixture. Plus, they come in a wide spectrum of flavors. Some recipes call for extracts, which are fine to use but aren’t as flavorful; they are alcohol based and evaporate easily that’s why they are added at the end of the recipe, not during the cooking phase. Remember with candy oils, a little goes a long way. I use no more than 1/4-teaspoon per recipe and when using them instead of extracts, don’t exchange the amounts one-for-one. Coloring: For sugar based candy, food coloring is best to use. It is a liquid, which comes in little bottles available at any supermarket or from a cake decorating store (lots of colors). It’s particularly suitable for mixtures that do not combine readily with liquid, such as chocolate or to be used in baking recipes. Gelatin: If you add a gelatin, powdered or leaf
