Chocolate Confection Class

[Sebastian]

it's a fairly standard dairy product in industry. Typically it's a spray dried milk that is co-sprayed with extra milk fat. Standard fat %'s are 40 and 70, although there are obviously others available. Because it has such a high % of milk fat, it most definitely DOES have a shelf life. It can be used to make very delightful prices. You may need to keep in mind that, also because of it's high milk fat, it can be very sensitive to supply and market situations pricewise.

[rio marie]

Thanks RobertM I will check out Burke Candy. I have been using Karo corn syrup and it seems to work. Terry isn't offering that class anymore but he still is teaching the other two class's.

Rena