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Freeze dry powders in candy
For 6 pounds fondant (make a paste)
| Ingredients |
Strawberry
(#1) |
Raspberry
(#1) |
Strawberry
(#2) |
Raspberry
(#2) |
Lemon |
Pineapple |
Freeze dry powder
Citric acid
Flavor essence
Water
|
11 1/2 oz.
2 3/4 tsp.
none
12 1/3 oz.
|
5 1/2 oz.
1 1/2 tsp.
none
2 1/4 oz.
|
4 oz.
1 tsp.
1 1/2 tsp.
2 Tbsp.
|
2.5 oz.
1/2 tsp.
1 tsp.
2 Tbsp.
|
1 oz.
1/2 tsp.
1 tsp.
1 Tbsp.
1/3 Tbsp.
lemon juice
|
1 oz.
1/4 tsp.
1 tsp.
none
|
| Ingredients |
Orange* |
Banana |
Blackberry |
Kiwi |
Boysenberry |
|
Freeze dry powder
Citric acid
Flavor essence
Water
|
2.5 oz.
1/2 tsp.
1 1/2 oz. Noiret
4 Tbsp.
|
4 oz.
1/2 tsp.
1 tsp.
2 Tbsp.
|
2.5 oz.
1/2 tsp.
1 1/2 tsp.
2 Tbsp.
|
4 oz.
1/2 tsp.
1 tsp. (banana)
2 Tbsp.
|
2.5 oz.
1/2 tsp.
1 tsp.
2 Tbsp.
|
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The pineapple and lemon powders were put into the buttercream fondant.
The other flavors were put into the standard fondant.
*2/3 cup orange juice was substituted for 2/3 cup water in the buttercream fondant for the orange sample.
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