Recipes

These recipes have been tested in our own kitchen using the ingredients we sell. Every flavouring measurement assumes LorAnn super-strength oils. Standard grocery-store extracts are roughly four times weaker, so if you substitute, multiply the amount by four.

Cinnamon hard candy

A classic from our most-ordered flavouring. The cinnamon oil gives a warm, spicy heat that intensifies as it cools.

• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 3/4 cup water
• 1 dram LorAnn cinnamon oil
• Red food colouring (optional)
• Powdered sugar for dusting

Combine sugar, corn syrup, and water. Bring to a boil, stop stirring. Heat to 300F (hard crack). Remove from heat, wait 30 seconds, stir in cinnamon oil and colour. Pour onto a greased marble slab or silicone mat. Score while warm. Once firm, break into pieces and dust with powdered sugar to prevent sticking. Store in an airtight container.

Lemon pound cake

LorAnn lemon oil is concentrated enough to flavour a full cake with less than a teaspoon. The lemon comes through clearly without the bitterness that lemon zest sometimes brings.

• 1 cup butter, softened
• 2 cups granulated sugar
• 4 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup whole milk
• 1/2 dram LorAnn lemon oil

Cream butter and sugar. Add eggs one at a time. Whisk flour, baking powder, and salt. Add dry ingredients alternately with milk. Stir in lemon oil. Pour into a greased loaf pan. Bake at 325F for 60 to 70 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack.

Watermelon gummy bears

Kids love these. Adults love them more.

• 1 packet (3 oz) watermelon-flavoured gelatin
• 2 packets unflavoured gelatin
• 1/3 cup cold water
• 1/4 dram LorAnn watermelon flavouring
• Green food colouring (optional)

Combine both gelatins in a small saucepan. Add cold water and let it sit for 5 minutes. Heat on low, stirring constantly, until fully dissolved. Do not boil. Remove from heat, stir in watermelon flavouring and colour. Pour into silicone gummy bear molds. Refrigerate for at least 2 hours. Pop out of molds and store in the fridge.

Peppermint bark

The holiday recipe that sells more peppermint oil than anything else we carry.

• 12 oz white chocolate chips or melting wafers
• 12 oz dark chocolate chips or melting wafers
• 1/4 dram LorAnn peppermint oil
• Crushed candy canes for topping

Melt dark chocolate, spread evenly on a parchment-lined sheet, and refrigerate until set. Melt white chocolate, stir in peppermint oil, and spread over the dark chocolate layer. Sprinkle with crushed candy canes immediately. Refrigerate until firm, then break into pieces.

Vanilla caramels

Rich, chewy, and deeply vanilla. A batch of these makes an excellent gift.

• 1 cup heavy cream
• 5 tablespoons butter
• 1 cup granulated sugar
• 3/4 cup light corn syrup
• 1/2 dram LorAnn vanilla butternut
• 1 teaspoon flaky sea salt

Warm cream and butter together. In a heavy saucepan, combine sugar and corn syrup and cook to 320F. Slowly add the warm cream mixture (it will foam). Continue cooking to 248F (firm ball stage). Remove from heat, stir in vanilla butternut and salt. Pour into a parchment-lined 8x8 pan. Cool completely, cut into squares, and wrap in wax paper.

Share your recipes

If you have a recipe using our products that you would like to share, email [email protected]. We test submitted recipes in our own kitchen and add the ones that work to this page with credit.