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7 ounces Almond paste, cut into small pieces 1 ounce Maple syrup 6 ounces Pumpkin puree* 3 teaspoons Pumpkin Pie spice 1 teaspoon Vanilla extract ¼ teaspoon Salt 8 ounces White confectionery coating, melted to 110-120⁰F 2 ounces Almond Butter also Additional white confectionery coating (for coating) also Finely chopped
8 ounces Vanilla wafer cookies 7 ounces Dates, pitted, sliced in half 2 ounces Maple Syrup 7 ounces Almond paste, cut into small pieces 4 ounces White confectionery coating, melted 2 teaspoons Maple flavor additional White confectionery coating (for dipping) Also Assorted decorations/sprinkles TIPS-have a ¼ inch diameter (or less)
I am frequently asked “why is my chocolate so thick?” and “how do I thin it out?” These are great questions with answers that can be a bit complicated. So, let’s dive into the topics of viscosity, and thinning out your compound or chocolate. Viscosity Viscosity tells you how thick
Whether you’re making molded chocolates, dipped confections, chocolate bars or other chocolate products, proper tempering can make the difference between a professional-looking finished product and chocolate that appears dull, soft or streaky. Chocolate tempering is the process of controlling the crystallization of cocoa butter within melted chocolate. Done correctly, it
Crispy Peanut Butter Meltaways 30 ounces Peanut Coating wafers, melted to 100⁰F 15 ounces Creamy Peanut Butter 6 ounces Crispy Feuiletine Flakes (approximately 2 cups) ½ teaspoon fine grind salt (adjust to taste) Blend together the room temperature peanut butter with the 100⁰F melted peanut wafers and salt. Mix in
Linnea’s sponsored a seminar last month on the topic ‘Formulating Meltaway Centers’ at the 2026 Fall Philadelphia Candy Show. This was a very popular topic! In case you did not attend, here is a recap of our seminar: What is a Meltaway center? These are typically 100% fat-based centers, made by mixing vegetable fats,
The quintessential s’mores experience recreated into bark-style treats, complete with toasted marshmallows to capture that campfire flavor! Ingredients: 12 ounces Honey Graham Cereal 12 ounces Mini Marshmallows 24 ounces Milk chocolate, tempered -or- Milk confectionery coating Instructions:
Caramel apple season is almost upon us! Sure, caramel apples are enjoyed year-round, but it seems to be a candy making tradition to enjoy these during the peak of apple harvesting season. Here are some of the most frequent questions I receive about caramel apples. What kind of apple is the
You can use the same cookie cutter to decorate both of these adorable bunnies! Follow along as we show you how to “flip” from the traditional grey bunny to the super cute white bunny. Start by getting an idea of how big you want your feet to be. I printed
Make these adorable nests using Rice Krispies Treat Sheets, icing, and candy eggs. Ingredients/tools: Instructions: Press Rice Krispies into mini muffin cavities. Pipe a swirl of green icing on top and place candy eggs on top. Share with your friends and family!
Quick, simple, and fun way to make Easter Eggs without the eggs! Ingredients/tools: Instructions: Press cookie cutter into Rice Krispies. Set shapes to the side, save scraps to snack on or use to make Rice Krispies Nests. (See blog for recipe.) Melt confectionery coating according to manufacturers instructions. Dip bottom
Anise has a crystallization point of 59 degrees Fahrenheit (15 degrees Celsius). That’s shorts weather here in Michigan, but cold enough to crystalize full bottles of anise oil. Not to worry, simply run warm water over your bottles, or place them on a warm surface. It will take a bit
View all the available colors on the Merckens Rainbow Color Magic Mixing Chart.
Adapted from LorAnn Oils INGREDIENTS Brownies: Raspberry Frosting: Chocolate Glaze: Fresh raspberries for garnish. DIRECTIONS For Raspberry Glaze: Meanwhile, combine butter and powdered sugar and mix until smooth. Beat in Raspberry emulsion and food coloring. Add Milk or Water as needed for the desired consistency Spread about 1 teaspoon frosting
Peppermint Bark Rice Krispies Treats Adapted from Three Olives Branch Melt the white coating by placing it in a bowl and microwave on high for 30 seconds. Stir and continue heating in 15 second intervals, stirring well between, until fully melted. Stir in peppermint extract. Spread the white coating across
Do you love the chocolate coating on ice cream bars and dipped cones? Did you know you can mix and match ice cream flavors, milk or dark chocolate, melting wafers, and LorAnn flavorings to create an infinite number of flavor combinations? Here’s how to create your own Ice Cream Coating:
At Linnea’s, chocolate has always been about more than what we sell. It’s about the people, relationships, and shared passion for the confectionery industry that have shaped our family business for generations. In 2022, that commitment was recognized when Linnea’s President Chris Romocean received the Henry J. Bornhofft Memorial Award
