SQF Certification: LorAnn Oils is certified as a Safe Quality Food (SQF) Manufacturer, with a rating of Excellent and a score of 98. This certification ensures that the company's products and processes comply with regulatory, international, and scientifically proven standards for safety. In addition to its focus on food safety, SQF allows LorAnn Oils to demonstrate its excellence in adhering to the highest quality standards of handling, preparation, and processing.

Kosher Certification: LorAnn Oils has also received Kosher certification from Star-K.

Hard Candy and Lollipop Recipe:

Ingredients: - 2 cups granulated sugar - 2/3 cup light corn syrup - 3/4 cup water - 1 dram (1 teaspoon)* LorAnn super-strength flavoring, any flavor - LorAnn liquid food coloring or gel food coloring (as desired) - Hard candy molds (optional) - Powdered sugar (optional) - Sucker bags & twist ties (optional)

Directions: 1. In a heavy (good quality) 2-quart saucepan, mix together the sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves. 2. If using, insert a candy thermometer, making sure it does not touch the bottom of the pan. Bring the mixture to a boil without stirring. 3. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. 4. Continue to cook the syrup, without stirring, until the temperature reaches 260°F; add drops of coloring until the desired hue is achieved. Do not stir, as the boiling action will incorporate the color into the syrup. 5. Remove from heat precisely at 300°F (the temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After the boiling action has ceased, add the flavor and stir. Use caution when adding the flavoring to avoid rising steam. 6. Carefully pour the syrup into prepared molds or onto a greased and foil-lined cookie sheet. As the sugar mixture begins to set up, you may want to score it with a large knife to mark squares. Do not refrigerate. 7. Cool completely. Break the sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store the hard candy in a cool, dry place. Do not refrigerate.

*An alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces (you may want to wear heat-resistant gloves, such as rubber, to protect your hands from the heat).

Flavor Usage: Crème De Menthe is a refreshing, soft Mint flavor that pairs especially well with chocolate. It is appropriate for use in chocolates and coatings. If you experience some thickening, add liquified coconut oil or cocoa butter to thin/smooth (typical use is 1/4 to 1/2 teaspoon per pound).

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