About LorAnn's Flavors

Are your flavorings and products Vegan friendly?

Yes and no.  All of our pure essential oils are Vegan-friendly.  Unfortunately, we cannot guarantee that our other flavorings and specialty ingredients are 100% free of animal origin.  Although our products do not contain animal products, we do not guarantee that one or more of our ingredients are 100% free of animal origin. Many natural flavor chemicals are found in a variety of sources, and may incur a source that could contain animal (ie. a fruit flavor may contain a smoothing effect from a component with a dairy or egg origin).  Please note that all of the flavors we produce, with the exception of products containing dairy, do not contain animal proteins; however, may subsequently have origins from dairy or eggs.

Is there a difference between the Mexican vanilla extract you sell and what I can purchase so cheaply in Mexico?

The vanilla you bought might not be real vanilla. If the price sounds too good to be true, it probably is! 
Here is an excerpt from a consumer update published by the U.S. Food and Drug Administration:

Tourists tempted to pick up bargains south of the border should beware of one bargain that isn't a good buy—a so-called “vanilla” flavoring or extract that isn’t vanilla flavoring or extract at all, but instead is made from a completely different plant material that contains coumarin. Coumarin is a substance with potential toxic side effects banned from food in the United States...Coumarin is banned from food products sold in the United States. Yet the Food and Drug Administration (FDA) occasionally has found tonka bean extract products containing coumarin in some ethnic food stores and Mexican restaurants in the United States.  These products often are labeled in Spanish “Extracto de vainilla” or “Vainilla.” If these products contain tonka beans rather than vanilla beans, they have been imported illegally into the United States, and FDA advises consumers not to purchase or use these products.

Read the full report from the FDA here

More Information about all of LorAnn's Flavors

Please see the About Our Flavors page for more in-depth information on all of our flavoring product lines.

Tips for cooking with food grade essential oils

Food Grade Essential Oils – LorAnn Oils

Many essential oils are suitable for use as a flavoring. Used sparingly, these powerful, all natural oils can add intense flavor and aroma to candies, chocolates, frostings, baked goods, soups and marinades and are commonly used for this purpose.

The essential oils that LorAnn Oils labels as food grade are approved by a regulation of the FDA (a classification known as GRAS) or appear on the industry approved register of safe ingredients for the flavor industry.  LorAnn Oils is independently certified as a Safe Quality Foods (SQF) manufacturer.

Essential oils are the highly concentrated, volatile, aromatic essences of plants. These natural plant oils are appreciated for both their aromatic and flavoring qualities. Many essential oils such as peppermint, lemon and orange are commonly used to flavor desserts, candies and chocolates. Other, more herbal oils, such as thyme and marjoram are better suited for flavoring savory foods such as stews and sauces. Lavender and bergamot oils have become popular in chocolate crafting especially.

How do I use food grade essential oils?

Essential oils are VERY concentrated, and therefore should be used in small amounts and never ingested undiluted or directly from the bottle.

Using citrus oils in place of citrus zest:

  • Substitute lemon oil for lemon zest, orange oil for orange zest and lime oil for lime zest.
  • In recipes calling for grated citrus zest or peel start with 1/8 teaspoon essential oil in place of 1 tablespoon of zest. No more grated knuckles! This is an easy way to add a punch of citrus flavor to glazes, toppings, sauces – even piecrust!

Using essential oils in savory cooking:

  • For most oils, one drop replaces a teaspoon of dried herb or spice.
  • For bolder tasting herb oils such as Thyme, Oregano (Origanum), Rosemary and Marjoram, dip a toothpick into the bottle and stir into your recipe just before serving. Stronger flavored oils can be simmered at length in soups and stews to produce a milder flavor.
  • For milder herb oils use 1 - 2 drops at the end of cooking, or just before serving. 

Using essential oils in baking and candy making:

  • As with LorAnn’s super strength oils, natural essential oils are about 3 to 4 times stronger than alcohol-based extract flavorings (an extract is a flavor diluted in alcohol or a combination of alcohol and water).
  • To substitute natural essential oils for an extract, start by using ¼ teaspoon essential oil in place of 1 teaspoon of an extract. Some essential oils such as clove and peppermint are particularly potent. We recommend starting with less and adding more to taste.

Using essential oils in chocolate and chocolate crafting

  • All food grade essential oils are appropriate for use in real chocolate and chocolate coating (candy melts).
  • Use approximately 1/4 to 1/2 teaspoon per pound of chocolate or chocolate coating. Also ideal for flavoring candy centers & fondants.
  • To use, add oil to melted chocolate and stir to mix thoroughly. When using a floral or herbal essential oil such as lavender and bergamot, just a hint of essence is needed. We recommend dipping a toothpick into the bottle and stirring into the melted chocolate. With these flavors, it’s best to start with a tiny amount and add as necessary.

List of Food Grade (F/G) Natural Essential Oils Sold by LorAnn Oils

All oils listed here are certified to be food grade.
To purchase, please see our 1-ounce and larger list of super strength flavorings

Clove (Clove Leaf)
Oregano (Origanum)


Can I use LorAnn's Super Strength Flavor for baking?

Yes!  Our super strength flavors taste equally as good in your cakes, cookies and frostings as they do in candy and can add an intensity of flavor that an extract just can't match. In general, these flavors are about 3 to 4 times the strength of a typical baking extract.

If you would typically add 1 teaspoon of an extract to your recipe, add 1/4 to 1/2 teaspoon of a super strength flavor.  Another ratio would be 1/4 to 1/2 teaspoon per cup of butter or shortening.  Adding vanilla extract along with a super strength flavor is optional and can add another layer of flavor.

I used Baker's Ammonia, why is there still a strong ammonia smell after baking?

Ammonium carbonate turns to 3 gases when heated: ammonia, carbon dioxide, and water vapor. No powder residue remains in your baked goods after baking, but not all of the gases escape, which means a bit of an ammonia odor can linger for a while. Once the product cools, the remaining gases will evaporate.

Tips for successful baking

  • Make sure your oven is fully preheated to the correct temperature. An oven thermometer can be used to insure temperature accuracy. For even baking and browning in a conventional oven, the racks should be placed in the center.
  • For best results, the butter, eggs, and liquid ingredients should be at room temperature when making cakes, quick breads and cookies. Take these ingredients out of the refrigerator 30 minutes and up to 1 hour before using. If short on time, the butter can be cut into pieces and heated briefly in a microwave oven until just soft. To bring cold eggs to room temperature, place in a bowl of warm water for about 15 minutes.

Tips for using a pastry bag

  • Position the desired piping tip securely in the opening of the pastry bag. Using a coupler makes it easy to change tips.
  • To fill the bag: Fold down the top to create a cuff. Place the pastry bag upright in a tall glass (or use your free hand to support the bag) and use a spatula to fill with your frosting or other filling.
  • Unfold the cuff and gather and twist the top of the bag. Press down on the filling in the bag to remove any air pockets
  • To use: With one hand, press the filling down and out while using your other hand to support and guide the bag. When piped design is finished, first release the pressure on the bag, then, lift up while gently twisting the tip.


7 Tips for Hard Candy Making Success

1. Recipe Round-Up

Determine whether you will be following the 1-Dram Hard Candy Recipe or the Large (Double) Batch Hard Candy Recipe.

2. Be in Great Shape

If planning to make molded candy, be sure to have plenty of heat-resistant hard candy molds (at least 5 sheet molds per regular batch of candy).  Candy can also be simply poured onto prepared cookie sheets (avoid non-stick) or a marble surface and broken into pieces once cooled.  Another technique is to pour the hot syrup in long ribbons into powdered sugar. When the candy is cool enough to handle, it can be cut into small pillow-like pieces with oiled scissors.

3. Organization is Key

How many batches of candy will you be making? Allow at least 30 minutes per batch. Once the target number of candy batches is determined, you can calculate how much sugar, corn syrup, and flavoring you will need. To keep things moving it’s also advisable to have two cooking pans available – one to use while the pan from the last batch is being cleaned.

4. Get it Down to a Science

The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 - 155° C.}, or what is known as the hard crack stage of sugar.  The use of a candy thermometer is not essential, but highly recommended and accuracy is critical.  
Test a thermometer’s accuracy by inserting it in a pan boiling water. After about five minutes, it should read 212° F or 100° C. If the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup.
For granulated sugar to transform into sugar glass (yes, hard candy is technically a glass) the sugar/corn syrup mixture needs to be heated to the proper temperature and cooled properly. If uncooked sugar crystals are reintroduced to the candy syrup, the mixture will revert back to its original large crystal state!
To prevent this, after your mixture comes to a boil, wash down the sides of the pan with a wet pastry brush to wash away any sugar granules clinging to the sides of the pan. Also, use only clean, dry utensils when stirring the sugar syrup.

5. An Ounce of Prevention

Before you begin, read over the hard candy recipe thoroughly and have all of the necessary ingredients, pans, measuring cups, molds, utensils, and supplies on hand and ready to go.   Hard candy making is easy, but does involve high temperatures.  Caution should be used at all times when cooking and handling the hot sugar. Have a bowl of ice water on hand just in case of accidental exposure.  Children can help prep the molds, measure ingredients and package the candy, but should not be involved in the cooking or pouring of the sugar syrup.
Note:  Our super-strength flavoring oils are very concentrated.  We recommend using metal utensils and be sure to wipe-up spills promptly. 

6. Flavor Factor

Peppermint, spearmint, cherry and cinnamon are classics, but why stop there?  Banana cream, blueberry, black cherry, and bubble gum are terrific too – and those are just the flavors that start with a “B.” Another twist is to combine flavors to create your own personal creation:  lime + strawberry = strawberry margarita.  The possibilities are endless.  Creating sour flavors are another option; either by adding a liquid flavor enhancer, such as Tart & Sour or by coating the finished candy in a mixture of sugar and citric acid granules for real pucker power.

7. Presentation is Key

Now that your candy is made, it’s time to package your bounty to look as good as it tastes! Lollipops can be wrapped in sucker bags and secured with a twist tie or ribbon.  Piece candy can be packaged in decorative boxes or tins or unexpected containers like mason jars or Chinese take-out containers adorned with decorative ribbon. Add a pretty label to display the candy flavor for a special touch. For storage, keep hard candy at room temperature, in a dry place – never in the refrigerator.  Properly kept, candy should last for weeks.

Do you have a recipe for sugar free hard candy?

Yes, LorAnn sells a sugar-free hard candy mix for the stove-top that tastes great and is easy to use.

How do I use molds for making hard candy?

LorAnn sells several types of candy molds: hard plastic molds, hard plastic two-piece molds, and plastic sheet molds. The only types of candy molds that are not suitable for hard candy use are the flexible rubber molds (these are used to make cream cheese and butter mints), and the clear plastic chocolate & soap molds.

For hard candy use, all molds need to be prepared before use. Hand wash all molds in warm, soapy water and dry thoroughly. After the molds have dried, lightly spray the mold cavities with cooking spray (we recommend PAM). If too much cooking spray accumulates in the cavities, simply wipe off the excess with a paper towel.

Insert sucker stick into mold*, making certain that one end extends to about the middle of the mold cavity. Pour candy into mold and allow to harden. Do not refrigerate. Your suckers should pop-out of the molds easily when the candy has hardened.*If using a two-piece plastic mold, prepare as instructed above and attach pieces together with clips provided. Pour candy into molds, and then add sucker sticks.

If I do not have molds, how do I make hard candy?

Instead of using molds, you can pour your hot candy onto a greased cookie sheet or other heat-resistant surface, then when the candy has cooled slightly, score it into a checkerboard pattern with a sharp knife. When the candy cools, it can be broken into small, square pieces. Other alternatives include cutting the warm candy with well-oiled scissors or pouring the candy into a cookie sheet filled with powdered sugar and then using scissors to cut the warm candy. Using powdered sugar has two advantages: one is that the candy seems to stay warm and pliable for a longer period of time, and two - the powdered sugar acts as a cushion resulting in the cut candy being pillow-like instead of flat.

Is it important to assemble ingredients and tools before I begin making hard candy?

Yes, it is important to assemble everything you will need ahead of time and have them within easy reach of your stove or microwave. Have your flavor and color (if using) already selected and the safety seals removed. Make sure that you have pot-holders and spoons out, and a spoon rest or piece of tin foil available for laying down sticky spoons or thermometer. Working quickly and efficiently is crucial to successful hard candy making. Note:  Our super-strength flavoring oils are very concentrated.  We recommend using metal utensils and be sure to wipe-up spills promptly.

Is it important to check the accuracy of my thermometer?

Yes, having a thermometer that measures temperatures accurately is extremely important. You can check your candy thermometer accuracy by placing it in water and bringing the water to a boil. The thermometer should read 212° F {100° C.}; if the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup.

Is the corn syrup in the grocery store the same as high fructose corn syrup?

No.  High Fructose Corn Syrup (HFCS) is made by further processing regular corn syrup into fructose and glucose, making the resultant syrup extra sweet.  Large-scale manufacturers use HFCS as an inexpensive alternative to sugar. 

Some corn syrup brands might add HFCS as an ingredient in their formulation, but most major brands, including Karo® Syrup, have removed it.   Manufacturers are obligated to list HFCS on their labels if it is used, so check the ingredient list on the product label.

Is there a substitute for using corn syrup in candy making?

Glucose (another invert sugar) is used by professionals and can be substituted at a 1:1 ratio.  Many professional cake and candy supply stores will sell glucose.

Another option is to use Hi-Sweet, which is a powdered corn syrup.  Making candy using Hi-Sweet will help keep hard candy from getting sticky in humid weather. Hi-Sweet is available on our website.

Can I make my own invert sugar?

An invert sugar can be made by adding an acid such as citric acid or cream of tartar to a simple sugar syrup and boiling it.  Here are two recipes:

How To Make Cane Syrup (The Kitchn):  http://www.thekitchn.com/pantry-staples-diy-cane-sugar-131934

Invert Sugar Recipe (Pastry Chef Eddy Van Damme) http://www.chefeddy.com/2009/11/invert-sugar/

Tips for cooking with Isomalt

Isomalt is a sugar substitute that can be used to make hard candy.  It is highly resistant to humidity and will not crystalize.  Because of these properties, Isomalt is used extensively in sugar crafting and cake artistry to make decorative candy pieces.

  1. For optimal results, use distilled water when cooking the Isomalt and use only stainless steel pots and utensils.
  2. Once Isomalt has come to a boil, do not stir.
  3. Make sure your candy thermometer is accurate by testing in boiling water (temperature should read 212 degrees F. or 100 degrees C.)
  4. Do not overcook the Isomalt.  

What are the temperature stages of sugar?


Sugar Stage


223°F - 234°F Thread:  The sugar drips from a spoon and stretches into thin threads in cold water.  
235°F - 240°F Soft ball:  The sugar forms into a ball in cold water but loses its shape when removed. Fudge
245°F - 250°F Firm ball:  The sugar forms into a ball in cold water and remains a ball when removed, but loses its shape when compressed. Caramels
250°F - 264°F Hard ball:  The sugar forms into a ball in cold water and remains a ball when removed.  Keeps its shape when compressed, but feels sticky. Taffy and Marshmallows
270°F - 290°F Soft Crack:  The sugar forms into long threads in cold water.  The threads are stretchy and slightly sticky when removed. Toffee and Brittles
298°F - 310°F  Hard Crack:  The sugar forms into long threads in cold water.  The threads are brittle and easily snap when removed. Hard candies 
320°F and above Caramel:  The sugar turns golden yellow.  Nearly all water has been boiled out of the syrup.  If sugar continues to cook, it will burn and turn black Recipes call for candy to be cooked 

These temperatures are appropriate for determining the sugar stage for a cold water test.
Note:  Some recipes may call for candy to be cooked to a different stage depending on the desired taste and texture of the final product. 

What is a dram?

A dram is a unit of measure that equals 3.7 mls or .125 fluid ounces. 1-dram is roughly equal to 1 teaspoon. For recipes calling for 1-dram of flavoring, use entire contents of a 1-dram bottle.

What type of food coloring do I use for my hard candy, and how much do I use?

The addition of food coloring is optional. If you decide to use coloring, we suggest using liquid or gel colors. How much to use depends on the intensity of color you are trying to achieve. For liquid colors, several drops should be all you need. For gel colors, dip a toothpick into the bottle, then swirl into the hot candy.

Why is corn syrup used in candymaking?

Corn syrup is a moderately sweet invert sugar derived from corn.  An invert sugar inhibits the formation of sugar crystals and provides a smooth texture to hard candy, caramel, and other cooked sweets. Corn syrup can also be used to add moisture and shine to dessert sauces and frosting, extend the shelf-life of baked goods, and prevent ice crystals from forming in ice cream and other frozen desserts. 

Corn syrup is readily available in the U.S.  Look for it in the baking aisle or pancake mix and syrup aisle of your grocery store.  Corn syrup is often available in Light and Dark and refers to the color of the syrup.  For candy making, light corn syrup should be used.  Dark corn syrup contains molasses and has a deep brown color and much more robust flavor.  Reduced calorie, or “Lite” corn syrup is also not recommended for candy making.

Why is my hard candy grainy?

The problem is that crystals of sugar were re-introduced into the liquid candy. This will cause your candy to crystallize and become grainy. To prevent this, (stove-top method only) wipe down the inner sides of your pan a few times with a wet pastry brush while your candy is boiling. An alternate method is to place a lid on the pan for about 3 minutes at the beginning of boiling. The idea is that condensed water, trapped by the lid will wash-down the sides of the pan.When making hard candy using the microwave method, always use a clean spoon to stir the candy after it has been cooked.

Another tip is to not add too much citric acid, as this can cause the candy to break down (and become grainy). Generally, ¼ teaspoon of citric acid is all that is needed per pound of candy.

Why is my hard candy sticky?

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

Here are some suggested solutions:

  • If using the stove-top recipe, add liquid food coloring when sugar syrup reaches 260ºF. This will allow the extra moisture to have a chance to boil-off as the syrup continues to cook to the hard-crack stage.
  • Make sure your thermometer is correct. Check your candy thermometer accuracy by placing it in water and bringing the water to a boil. The thermometer should read 212° F {100° C.}; if the reading is higher or lower, take the difference into account when testing the temperature of your sugar syrup.
  • If using the microwave recipe, try increasing your cooking time. The liquid candy should be pale yellow in color after it has been cooked for the second time.
  • When completely cool, dust your candy with powdered sugar, and wrap your candy so that it is not exposed to the air. Double wrap poly bags or wax paper will give you better protection.
  • Kitchens can be hot and humid, therefore, make sure the air conditioning is on, or utilize a fan to blow cooler air over the cooking area.
  • Do not try to cool your candy in the refrigerator. Do not store hard candy in the refrigerator.

Why use a super-strength flavor for my hard candy?

A concentrated flavoring is a must for hard candy. Using an extract is not appropriate as the flavor is diluted in alcohol and would mostly evaporate with the high cooking temperature.

Chocolate Crafting

How much flavoring should I use in my chocolate or chocolate coating?

Typical usage is 1/4 - 1/2 teaspoon per pound for flavors that are suitable for use in chocolate and coatings.

Tips for working with confectionery coatings (candy wafers)

Confectionery coating, also known as candy wafers or compound coating is an easy-to-use substitute for real chocolate.   Confectionery coating uses a vegetable fat to replace the cocoa butter that is found in genuine chocolate.  By substituting the cocoa butter, confectionery coatings do not need to be tempered (heated and cooled in a precise fashion) to achieve good end results.



The easiest way to heat confectionery coating is in the microwave.  Place desired amount of wafers in a microwave-safe bowl and heat in 15 to 30 second intervals at 50% power until wafers are completely melted.  Make sure to stir wafers after each interval.  Do not overheat.

Double Boiler

Fill a pot about halfway with water and bring to a simmer. Place desired amount of wafers in a clean, dry heatproof bowl with and set bowl on top of the pot of simmering water.  Do not allow the bottom of the pot to come in contact with the water. Stir wafers until almost melted.  Remove bowl from heat and continue stirring until all of the wafers are melted.

Tips for Success


  • Always store in an airtight container, away from strong odors or moisture.
  • Coating has a shelf life of about 1 year. Older product may become thick after melting.


  • Confectionery coating that is burned will be thick and lumpy. Always melt slowly and do not overheat.
  • If melting over water, do not allow steam to come into contact with the wafers.
  • Coating can be re-melted, but after too much reheating it can become thick and more difficult to use. For best results, melt smaller amounts at a time and only what is needed for the craft at hand.


  • Many of LorAnn’s Super Strength Flavors can be used to flavor chocolate or compound coating. The information details section of each flavor will indicate if it is appropriate for use directly in chocolate (all flavors can be used to flavor ganache, or candy centers).  To view product details, simply click on the picture of an individual item.
  • We recommend adding ¼ to ½ teaspoon of Super Strength Flavoring per pound of compound.


  • If wafers seem too thick for dipping or molding, stir in a bit of vegetable shortening to thin.
  • A squeeze bottle works well for molding or decorating with compound.
  • If molding compound, tap molds on table a few times to remove air bubbles. Shock chilling will give your compound the best shine. After dipping or molding, place candy in refrigerator to chill.

Tips for working with real chocolate

Melting and Tempering

Using a kitchen scale, measure the amount of chocolate needed for your recipe.
Chop the chocolate into pieces about ½ inch in size.
Melt over low heat, stirring frequently with a wood spoon or rubber spatula.
Do not expose to moisture.
Use an accurate thermometer to test temperature. Dark chocolate should not exceed 120°F, milk and white chocolate should be heated to no higher than 110°F.
Microwave Method Place chopped chocolate in a microwave safe bowl and heat in 10 to 30 second intervals, stirring after each, until completely melted.

Double Boiler Place chopped chocolate into a clean, dry heatproof bowl and place over a pan of simmering water (about 120°F.) The bottom of the bowl should not touch the water, nor should steam be allowed to escape over the sides of the bowl. Melt the chocolate, stirring continuously, but gently so as not to incorporate too much air. Remove from heat when most of the chocolate is melted to prevent overheating and continue stirring until smooth.

Tempering Tempering is the method used for heating and cooling chocolate to give proper shine and snap. This occurs when the cocoa butter crystals are allowed to form to the right number and size. Properly tempered chocolate will have a glossy surface, even color, smooth texture, good snap, and no bloom. Improperly tempered chocolate will have a dull finish, uneven texture, fat bloom and poor snap.

Professional chocolate crafters often use a tempering machine, but the process can be done by hand. All you need is an accurate thermometer.

To temper chocolate by hand using the seeding method:

  1. Fully melt chocolate using either method above and following all instructions. Add a good-sized piece of unmelted (and tempered) chocolate to the melted batch. This solid piece is the “seed” and will allow the melted chocolate to cool properly and form the proper crystals.
  2. Stir the chocolate gently until the temperature lowers to 85° for dark chocolate or 83° for milk or white chocolate.
  3. Test the chocolate to see how it sets. Dip a knife into the melted chocolate and lay the knife on the counter, leaving it undisturbed for about 5 minutes. If the chocolate is streak-free, and no longer looks wet, it has been successfully tempered. Skip to step 5.
  4. If the chocolate contains streaks or does not set, it will need to be seeded again. Add a another piece of unmelted chocolate to the bowl and stir for 3 to 4 minutes. Test again following the instructions from step 4. Remove any of the seed chocolate that has not completely melted and keep warm as outlined in the next step.
  5. The tempered chocolate can now be gently warmed (do not heat above 90° for dark and 86° for milk and white). 
  6. Use the tempered chocolate as you wish while keeping it warmed to the correct temperature. For dark chocolate, the temperature should be between 88° - 90°F. Milk and White should be kept at 86° - 88°F. Chocolate can be kept warm by periodically heating in the microwave, by gently heating over a double boiler, or by using a heating pad under the bowl.


  • Many of LorAnn’s Super Strength Flavors can be used to flavor chocolate or compound coating. The information details section of each flavor will indicate if it is appropriate for use directly in chocolate (all flavors can be used to flavor ganache, or candy centers).  To view product details, simply click on the picture of an individual item.
  • We recommend adding ¼ to ½ teaspoon of Super Strength Flavoring per pound of chocolate. Flavoring can be stirred into the melted chocolate once it has been tempered. 
  • It’s best to add the minimum amount of flavoring and add more to taste.

Steps for Dipping

  1. A small, deep bowl or saucepan will work better for dipping than a shallow vessel. It may be helpful to have the bowl tipped slightly toward you. To do this, place a folded towel underneath one half of the bowl.
  2. Line a flat baking pan with dipping paper, parchment paper or waxed paper.
  3. If an item is to be submerged in chocolate, place on top of melted chocolate and use a dipping fork to push the item down to submerge it, then with a quick fishhook-shaped motion, invert the item and lift it out.
  4. Touch the bottom of the item several times onto the surface of the melted chocolate– this will allow some of the candy to be absorbed back into the bowl.
  5. Lay dipped items onto the pre-lined pan.


Dark chocolate has a shelf life of about 1 year, milk and white chocolate about 6 months.
Always store in an airtight container, in a cool, dark place away from strong odors or moisture.


When chocolate forms a white cast on the surface, it is known as bloom. Bloom comes in two forms: fat bloom and sugar bloom. Bloom is not harmful, but does affect the appearance of the chocolate. Both types of bloom will disappear when the chocolate is melted and tempered properly.

Fat bloom is a result of cocoa butter that has risen to the surface. This can happen when chocolate is not tempered properly or is stored at too high a temperature.

Sugar bloom happens when tiny crystals of sugar rise to the surface and is caused when chocolate is exposed to too much moisture or humidity.

Which flavorings can be used in chocolate and chocolate coatings?

All food-grade essential oils are ideal for chocolate crafting. The majority of LorAnn's concentrated, Super Strength Flavorings are also appropriate for chocolate and chocolate coatings.  Some of these flavors but may cause some thickening in chocolate; add liquified coconut oil, or cocoa butter to thin/smooth (typical use is ¼ to ½ teaspoon per pound).  All flavors can be used to flavor ganache, or candy centers. Please refer to the item's detail page (click on the item photo) for specific information.


Ice Cream Making

Flavoring tips for ice cream & frozen yogurt manufacturers


  • Recommended usage listed on our label is based on a 6-8% milkfat mix. This is only a recommended starting point and finished formulas may vary from customer to customer.
  • If the customer’s mix is a higher milkfat %, they will probably need more flavor than recommended, and if a non-fat or low-fat mix, they should start at about half of our recommended usage and gradually add more until they get the desired flavor.
  • For any non-traditional mix (ie: sugar-free, fat-free, etc) further experimentation may be needed to reach desired flavor intensity with regard to usage. 
  • General Guideline: if the fat content is higher, more flavor will be needed to reach a desired flavor.
  • If you ever get an unpleasant “medicine/chemical” taste or after-taste, you have used too much flavor in proportion to their mix or product. Users should add more mix, or re-mix and use less flavor. See above note about recommended usage based on fat content.
  • To test a flavor in a small amount (for potency/freshness or just to taste it in general), mix flavor into a sweetened milk or some of a soft-serve mix as follows:   
    - Sweetened milk – 16 oz of milk with 10% sugar 
    - Soft Serve mix 16 oz. (vanilla or chocolate as desired)  Add 1/8 oz of a Flavor Fountain (1 oz per gallon usage)


  • Virtually all of LorAnn’s Super-Strength flavors will work in ice creams, but they should not be used in the same proportion as you would the Flavor Fountain Flavors. For the super-strength family of flavors, a good starting point would be .25 ounces per gallon of mix. For the extra group of Naturals, the best starting point would be .5 ounces per gallon of mix.
  • Note that with these suggested usage guidelines we are referring to a “starting usage level”. Some people may prefer to use more flavor.
  •  The pure essential oils are not water soluble, so they need to be mixed in well for even distribution throughout the ice cream.
  • Our Super-Strength flavors generally contain little or no coloring, so customer may want to add color in addition to the flavor.


LorAnn Oils offers a variety of vanilla extracts.   Some are 2-fold (or double strength).   Some are all natural while others are artificial or a blend of artificial and natural vanilla.

  • For best results when using vanillas, ice creams should be stored for 72 hours to allow the vanilla flavor to fully develop, depending on the fat content of your mix.
  • When making soft-serve ice creams and yogurts, where the ice cream is eaten right away, natural vanilla’s are fine, but you may want to use a more cost-effective, 2-fold vanilla such as LorAnn’s Velvet Cream instead.    When the ice cream is made and eaten without the benefit of storage time, using a stronger, 2-fold vanilla will help to maximize the flavor release in your finished product.
  • For starting usage levels, we recommend 2 ounces of any 2-fold vanilla extract to 5 gallons of mix, with higher levels for higher fat mixes. 
  • For single fold pure vanilla we recommend 4-5 ounces per 5 gallons of mix, with higher levels for higher fat mixes.   

I have a shake machine, can I use LorAnn's Flavor Fountain to make a traditional shake syrup ?

Yes.  This recipe converts any of LorAnn's Flavor Fountain flavors into a traditional syrup for shake machines.


6 pounds sugar
6 to 8 ounce Flavor Fountain (any flavor)
LorAnn's Preserve-It Mold Inhibitor, optional (see note below)


  1. Using a sanitized container with a known fill-line for 1-gallon (preferably stainless steel), add 6 to 8 ounces of LorAnn Flavor Fountain Flavor.
  2. Add 6 pounds sugar.
  3. Add enough warm water to bring the entire mixture to the 1-gallon fill-line.
  4. Stir until sugar dissolves.

Note: without adding a preservative, an opened container of syrup should be used within about 1-week. Shelf-life can be extended by adding LorAnn's Preserve-It Mold Inhibitor (item #6070). Use 3 teaspoons of mold inhibitor per finished gallon. Active ingredient is Potassium Sorbate. Even with a preservative, it is a good practice to use within 60 - 90 days.