Oils add a distinctive flavor to hard candies, candy centers or chocolate coatings. They also work great in baked goods such as cakes, cookies or icing to create a marvelous flavor! These commercial grade flavoring oils have a intense flavor and are highly concentrated. They are measured by the drops so its best to start out on the light side and add more as needed to flavor to the intensity of the flavor you want to achieve. A small amount of these concentrated flavoring oils will give any creation a unique flavor. These gourmet flavoring oils are 3 to 5 times stronger than any flavoring that you will find at your local supermarket. So just a little bit can go a long way! If substituting a concentrated oil for an extract or flavoring, use only about 1/3 as much or flavor to taste. NOTE: We do not recommend using the oils in any redi-made fondant as they will have a tendency to break the fondant down. We have had success in flavoring a made from scratch fondant, but would not recommend it unless you are a professional baker.

Be creative and think outside the norm when experimenting with flavoring oils such as: use a Bavarian Creme filling then add a few drops of Banana Oil and add some sliced bananas on top for a cake filling. Or add a few drops of Blueberry Oil to your blueberry muffins, talk about a WOW! How about Oatmeal cookies with dried blueberries and a few drops of Blueberry Oil, makes a great breakfast snack on the drive to work. There are thousands of ways to use flavoring oils….let your imagination go wild! Have some fun and experiment with them, you will be glad you did!

WHY OILS ARE BETTER FOR BAKING: Oils are not water based so the majority of flavor will not bake off while in the oven. Unlike Emulsions and Flavorings that are water based the majority of the flavor will just be baked away. Emulsions and Flavorings work well with icings because you don’t bake icing.

WHY ONLY USE OILS TO FLAVOR CHOCOLATE OR HARD CANDY: With hard candy again because flavorings are water based the majority of the flavor will just boil away. With chocolate! Chocolate contradicts water and flavorings are water based. If you use a flavoring in chocolate rather than oil chances are real good that while melting it to make candies or molds, the chocolate will get stiff and grainy and have a tendency to seize up. While melting chocolate, if you ever get one drop of water in the chocolate it could ruin the whole batch!

We hope this information has been helpful to you in making your selection.