Our Naked Gold Sugar Free Hard Candy Mix is incredibly easy to prepare - simply mix in your choice of flavoring, coloring, additives, and water to create a one-of-a-kind product.
Batch-to-Batch Consistency: Say goodbye to the variability and user error commonly found in handmade nutraceuticals. Our mix ensures that every batch you produce maintains uniform quality.
Better-For-You: Cater to health-conscious consumers with our completely sugar-free formula.
Enhanced Stability: Hard candy provides enhanced shelf and heat stability, ensuring product integrity over time.
WORK INSTRUCTIONS: Click Here for SOP
Test with a small batch if it is your first time, and be sure to lightly oil your molds and depositing equipment with an anti-stick agent prior to cooking.
INFUSION TIPS: The type of infusion you are working with will impact the amount that can be added without compromising the integrity of the finished product. In hard candy making, the water is cooked out, allowing the matrix to set up in the smooth, glassy, easy to demold form that is desired. Adding additional liquids, including flavors, colors, and infusions will change the composition, and can result in shorter shelf-life if the threshold is surpassed. To ensure your product meets shelf-life goals, it is highly recommended to use Candy Pros Concentrated Flavors and Liquid-Gel Colors. Use smaller batches to test your infusions to make sure you are staying in a safe range for a long shelf-life, no matter what type of infusion you prefer to work with.
For a more mouthwatering flavor experience (best paired with fruity flavors), consider folding in Candy Pros Sour Surge Flavor Booster during the hard crack stage.
MOLDS: For hard candy making, silicone molds are an option but can create bubbles on the surface of the candy. Using hard plastic molds made of high-density polyethylene (HDPE) or polycarbonate is an excellent alternative to create a more glassy effect, but both are suitable.
PACKAGING TIPS: If the candy is cooked to the proper temperature, 99% of the water will be removed. If the candy is being produced in the ideal environment of 35% humidity and is being packaged right away after cooling, the chances of it reabsorbing moisture from the air is low, and they can be loose in a package in an airtight packaging reducing issues of sticking together. A food-grade desiccant pack can be added for extra protection. This is a nice option if several pieces will be in a single package so when the package is opened and closed during consumption, any moisture getting into the package will be absorbed by the desiccant.
SHELF LIFE: It's impossible to give an exact shelf-life after the cooking process because there are several user variables. However, if the candy is cooked to the correct temperature and proper packaging is being used, hard candies can last from one to two years if stored correctly.
INGREDIENTS: Isomalt, sucralose
NET WEIGHT: Packed in 10 lb cases (4,535 g) - Mix yields approximately 4330 grams of finished candy
ALLERGEN INFORMATION: Gluten Free
*Flavoring and coloring sold separately
The F.D.A. regulations are directed toward the nutritional value of the food consumed. Your processing and the customer preparation of the final product may alter the nutritional value of our product in your customers’ food product.
For large orders, contact us for a freight shipping quote!
Ph. 1-888-627-2008 Email: customerservice@candypros.com
