CHOCOLATE MELTERS Melting Chocolate? Use a Double Boiler or our handy melters. Great for melting chocolate, caramel, etc. and a necessity for making 7-minute icing.

Candy Melting plate, Microwave-melt up to 10 candy wafer colors at one time for less mess!  Great for drying fondant flowers. Microwave-melt up to 11 Candy Melts® colors at one time for less mess! Non-slip grip edge. Includes decorating brush.  Rectangle, 6x8in., 10 cavities and brush spot  #1904-8016 $3.49

THE CANDY MELTER PALETTE  The Candymelter Palette is a heated palette designed to melt candy coatings for decorating candy molds.  The small portable electric palette takes thiry minuted to  reach the temperature necessary to melt candy coatings.  It maintains the same even temperature from then on.  Eliminates the problems of water contamination  Prevents the possibility of overheating  Contains 10 aluminum cups, cups are pressure fit and can slide out for cleaning  #83-150 $49.95

Double Boiler a stainless steel upper and lower pans with 2 quart capacity,  8 inch dia. with tempered glass lid.  #5775 $39.95 NICE!

Double Boiler a 1-1/2 quart 2 piece pan set with lid 5-1/2" diameter  #83-1/6150 $18.99

20 Cavity Filling Cup Tray  This professional heavy duty Filling Cup Tray makes a perfect shell for filling.  This tray helps keep the cup from spreading out after filling with yummy treats.  Perfect for chocolate nut mixtures, jelly, candied fruit, peanut butter cups, fondants, fudge, liqueur, ice cream and cereal mixtures. Instructions included with recipes for fondants, caramels and various fillings.  Add paper cups (sold separately) then fill with yummy treats. Allow to set and remove filled treats to serving platters or candy boxes.  sUse several Filling Cup Trays to help make those yummy treats faster. Use cups 1 1/2 inch diameter and 1 inch deep.  Tray size: 7 1/2 x 10 1/4 inch. #T16 $7.50

Stands for sucker molds, 2 stands These are designed to be used for heavy-duty 2 piece white hard candy molds  #C9 $2.99 More like these

CHOCOLATE MELTER Probably the most affordable 7 quart commercial appliance available  to the consumer. Made by Vollrath (R).  Heat 'n Serve Cooker/Warmer. Full one-year warranty. Non-stick finish on  dome element creates easy cleaning and longer life. Low-water indicator light eliminates guesswork. FDA approved stainless steel construction.  Holds 10 lbs. of chocolate with room to stir (no water bath required). Precise Thermostatic Control with thermoset well for safer operation. NSF(R).  Made in the U.S.A. 120V & 240V UL(R) CUS Listed. 5 foot cord with 3-prong plug. Includes melter warmer, bowl insert, cover and 13 inch dipping spoon.  This product ill arrive separately from other products, no shipping notification will be emailed.  Allow 2-3 week delivery.  #CM01/72017 $375.00  Stainless Steel 7 qt. insert #CM01-I-  $56.75 Stainless Steel 13 in. spoon #CM01-S $4.00  Stainless Steel Cover #CM01-C $16.00

Electric Melting Pot Chocolate Pro Electric Chocolate Melter #2104-9004 $32.99 The fast and easy way to melt chocolate and Candy Melts™!       • Melting base stays cool to the touch       • Removeable non-stick Melting Pot holds 2½ cups       • Easy-pour spout       • Non-skid feet keep Chocolate Pro stead It’s the fast and fun way to mold candies like a pro.  With the Chocolate Pro, you’ll be able to mold  lollipops and fancy dipped-center candies.  Serve elegant dipped desserts like fruit, cake, cookies  and fondue. Addthe great taste of chocolate to potato chips and pretzels. Create flavored chocolate sauces for ice cream or silky ganache  glaze to pour over cakes. 120 volts. UL Listed Chocolate Pro™ with plastic Bowl:  #2104-9004 $32.99 Deluxe Melter™ with stainless Steel Bowl: #9830 $34.99

CHOCOLATE Table Top Temperer with Digital Temperature Readout Temper chocolate with a minimum of effort. Digital temperature controls put you in complete control. It gently melts and then cools chocolate to temper. Easy-to-remove scraper and bowl make changing chocolate easy. The temperer works equally well for melting confectionery coating. It features state-of-the-art electronic circuitry designed for reliable and durable continuous operation. Operate with 1-1/2 to 8 lb.. of chocolate or confectionery coating. The housing is made of sturdy easy-to-clean ABS. Polyethylene scraper is easy to remove and dishwasher safe. 5 quart stainless steel bowl lifts out. Digital temperature readout controls heating and cooling 70 degrees to 125 degrees. LED indicator lamps indicate heating and cooling. Uses 2-100 watt lamps as heat source and cooling fan rated for continuous use. Fuse and bulbs included. Measures 12 in. high x 17 in. diameter. Clear lid. Instruction book included. Six month manufacturer's warranty. No refunds or exchanges apply. Please allow 10-15 extra days for shipping. #403-TEMPER $795.00

Chocolate Dipping Basket for dipping homemade candies approx. 4 inch diam.  #B1 $10.50	Microwave Melting Disposable Tray 5" (mini loaf size) - use for painting different colors, dipping strawberries  or for just filling candy molds solid. Stir chocolate with nuts and other candies too! 4 trays included  #5700 $1.99	Marble Pastry Board - Marble stays cold and helps cool candy faster and minimizes sticking to board. Also works great on pie crusts.  Fantastic for making chocolate candy curls. This is what I use to pour hot candy out on. Metal Bars available see below. 16 x 20" - RECIPES #3829 $45.00
Candy Glove pair, cotton, white. For handling chocolates so you won't leave finger prints.  #80-1012 $1.09 OTHER GLOVES(plastic etc)	Hobby Knife - metal with blade. Great for trimming two piece molded chocolates  #309-HK01/8801 $2.59	Metal stainless steel Heavy Duty Bars for your marble - For marble pastry boards above, so candy won't run off the sides: set:  2 / 16" and 2/ 18" #1618MB $129.95

Klear Band - clear plastic strip for making designs for sides of cakes Located here DIRECTIONS

Bulldog / Butterfly clips for holding 2 pc mold together while chocolate is setting up.  Helps to give a fine seam. When clipping 2 piece molds together, we recommend that you trim your mold to the shape of the cavity. Placing the clips as close to the seam as you can. This will prevent the seam from showing as much. How to mold chocolate

Mold Clips, metal spring clip  HEAVY DUTY for our extra thick poly carbonate for plastic molds #CL-1/A303 10 pc $1.99	Universal Clips for holding  2 piece molds together snugly.  Pinch and place on mold. Metal,  made in china. 8 pc #502-604 8 pc $4.39	WIRE CLIPS Use for making a mold stand (Great for our 3D Rose mold #AO-385) and/or for clamping 2 pc molds together.  Wire Clips 2-1/4 inch assorted colors #GT-6012 12 pc $3.99 How to mold chocolate
1 1/4" Steel Nickel-Plated Bull Dog Clips  #37-183 4 pc $1.69 36 pc $13.68	2-1/4 inch Steel Mold Clips  #37-181 4 pc $2.59

3/8" Flat Torrington®, wood handle, for making chocolate shells or bows on klear band #81-998  $3.99	Wide Flat Testor® flat (bottom brush), shed proof 1/4 in, making chocolate shells, good for wider areas when painting molds #309-8700F  $1.69 each	Pointed Testor® pointed (top brush), shed proof, 1/8 in, paint details, add candy eyes #309-8700P  $1.69	Small Flat Testor® (middle brush), shed proof, 1/8 in, paint details, add candy eyes #309-8700S $1.69
SET Testor®  flat, broad & fine, shed proof for all your candy painting needs #309-8706 $2.49	3pc Sable size 1, 3, 5, a wonderful set for painting details, drizzles #81-503/BR3  $2.40	5 pc Asst. pony hair set #1/4. 2 1/2, 2, 4, perfect for all your candy painting needs #81-505  $1.99	10 pc Pinceaux assorted, good for painting multiple colors #81-900/MB10/81-501 $1.55
EACH Brush, random color shipped, good for painting multiple colors #81-501  $1.55	Brush ½ inch Torrington®, wood handle, for making chocolate shells or bows on klear band #81-992 $4.69	3-pc set size 0, 00,000, perfect for extra fine details, writing, streaking, drizzles #81-507 $2.99	3 pc Decorator Brush Set, random color shipped, good for painting multiple colors #2104-9355 $1.49
Candy Brush TESTOR  3 piece set #309-8709  $2.49

Makes this "Pirate's Gold" Gold Foil Chocolate Coins  Assorted #CHC-1

CHOCOLATE COINS 2 oz. $2.95 10 oz.  $13.50 40 oz. $49.95

Dipping tools (forks) a plastic fork for dipping everything! Dish washer safe. regrettably, the hobby grade forks have been discontinued

HOBBY: marshmallows  #81-17/D4M $2.29

HOBBY: egg dipping  #81-19 $2.89

Commercial weight dipping forks a heavy duty dipping tool for all your candy needs

3 pc set (as shown) #D15/81-9  $7.50 QTY	Bon Bon (center) #81-12 $2.69 EACH	Swirl (bottom)  #81-9/D15S  $2.69 EACH	Petit Four (top) #D15P $2.69 EACH
Triangle Pineapple  Dipping Fork  Perfect for smaller  pieces of candy. Lightweight plastic. #D4H  $2.29 EACH

Deluxe Chocolate  dipping tool  2 pc set  #1904-925 $10.49 SET

Dipping Tool METAL set  includes 2 prong, 3 prong and swirl. Use to hold fruit, candy, or nuts securely while dipping them into melted chocolate or other coatings. Hold petit four while covering with fondant icing. Made of stainless steel #1378 3 pc  $12.50

3 Prong Dipping Fork - most  used tool from set #1378 above, great for dip fruit, petit fours, or other treats.  #1379  $4.49 EACH

Scraper Cutter, metal for candy making, wooden handle bar, stainless steel cutter 5 1/2"  #5724 $3.99

Scraper paddle stainless steel blade with easy plastic grip handle, 9 x 3"  #780290/782933 $29.95

Scoop your candy centers, trigger out and roll in a ball and dip. All centers will be the same size, stainless steel 29 mm 1-1/8" 0.32 fl. oz. Our favorite #5350/5351 $9.99 31 mm 1-1/4" .46 fl. oz. Great size for truffles #5382/5352 $9.99

Squeeze Bottles - Pour melted chocolate in a squeeze bottle to quickly fill molds, great way to fill molds with your candy coating. Cut the end of the tip slightly for ease in filling molds. A MUST! for pouring chocolate into small mold cavities! A milky white bottle that has no odors. When finished empty out all melted chocolate, pop in the freezer for a few minuets and crack the rest out. Bottle may be cleaned in warm soapy water. When you're not using the squeeze bottle, keep it warm by using one of the following methods: Electric Skillet:  Turn on an electric skillet on the lowest possible setting.  Line with several  (6 or 7) dry dish towels.  Keep squeeze bottle in skillet when not using. Heating Pad:  Turn heating pad on lowest possible setting. Keep squeeze bottle in heating pad when not using. We put down a bath towel, lay the bottle on the towel and cover with the heating pad. When finished, simply unplug. To turn on again, simply plug it in. To refill SqueezeIt mold painters: simply melt chocolate in the microwave and refill. To refill larger squeeze bottle: Melt chocolate in a large container then fill bottle. Cleaning The Squeeze Bottle:  When finished for the day, take the cap off and wash.   Dump all the chocolate in the squeeze bottle onto wax paper (remelt and use). Lay  squeeze bottle on it's side in the freezer for a few minutes to set up. When set up, squeeze the bottle and dump out all the excess candy. (remelt and use)

16 oz. Squeeze Bottle for filling large cavities, sealing the  bottoms of chocolates, etc. Holds a pound!  #81-6 $1.59 EACH	SqueezeIt Bottle Painter - a bottle used for painting small details. Try it and you'll never brush the chocolate into a mold ever again!  The color is right there in your hand just waiting to be used, no trips back to the pot for another dip of color when using a paint brush.  Can be used with any standard-size decorating tip.  Includes plastic tips and lids How to use aqueezit mold painters 2 oz. #81-302,  2/$4.69 8 oz. #81-308, each $1.69
Plastic TIP SET - plastic 8 piece tip set fits  #81-302 or #81-308 for decorating, writing, lines, dots, stars, leaves, ribbons, ruffles, grass. Use for  painting candy molds, filling cavities, etc. Includes tips 2, 4, 16, 104, 129, 199, and 233 #2P-5000 $5.07 Other plastic tips	Replacement COUPLER w/ring for SqueezeIt Mold Bottles  #81-302 or #81-308 white plastic  #30-3000, $.59 other plastic tips
3 OZ SQUEEZE BOTTLE  #81-3  $0.89 each Allow 10-15 extra shipping days

. Cover Sugar Eggs Center .

Back by popular demand... How to Mold Fancy Candy and Sugar by Arlene Spriggs Trujillo. This is the best recipe instructional booklet you will find when making home made candies. Sugarcraft, Inc. has gained permission to copy our issue and pass these favorite recipes along to you. It will show you how to mold all shapes in candy from your conventional chocolate candy shape pieces to special items for holidays and celebrations, such as birthdays, weddings, anniversaries, showers, banquets, etc. 5x7 inch, paper booklet, 32 page COPY #074100-00000 $4.95  QTY

CANDY RECIPE BOOKS	Quantity	MORE
THE BASICS OF CANDY MAKING - A TO Z, FROM SUGARCRAFT TO YOU - CANDY RECIPE BOOK: by Dolores McCann.  A collection of all our favorites throughout the years. Contains COMPLETE instructions for melting a using compound coating chocolate for suckers or for filled bon bons. All our favorite recipes included. Contains COMPLETE instructions for how to read a candy thermometer and successfully make cooked candies. 49 pages chalked full of our favorites! 8.5x11 inch. #2455  $6.99		The Art of Chocolate by Elaine Gonzales who is the Queen of candy making! Lavish chocolate recipes written with the beginner in mind. Includes recipes for truffles, cakes, and chocolate sculpture. 192 pages full color soft back #60-2225 $24.95
Candy Making Basics by Evelyn Fryatt. ..".nearly 100 recipes for types of candies that will have no time to melt in your mouths....the authors contributions to the cookbook shelf are twofold: one, streamlining directions so that anyone can duplicate good results, and, two, creating enough variations to satisfy different palates....Kids can wield a thermometer and wooden spoon too, thanks to 26 special concoctions written for little hands and sweet teeth....Color photographs aplenty."--"Booklist. ..". one of the best cookbooks...a beautiful book that contains more than 100 recipes and simple instructions."--"Chicago Sun-Times. Format: Softbound Pages: 96 full color #60-2354  $14.95		The Home Confectionery Book by The Ervan Guttman Company. A plain old-fashioned 'real' candy making instructional book! Shows molds, recipes, making mints, hard tac, etc. 8.5 x 11 inch, soft back, black & white, 63 pages, English. #R72 *Limit 1 per person free*  Free with $10.00 purchase Or Buy One for $3.00
All About Candy Making by Autumn Carpenter Another Country Kitchen SweetArt Book. Whether you are a beginner or an accomplished candy maker, you will enjoy this comprehensive guide to candy making. Basic instructions and dozens of mouth-watering recipes include: bonbons, barks, mints, caramels, truffles, fudges, candy bars, haystacks, candy apples, candy popcorn, marshmallow, etc. 8x11 soft back 46 page Full Color pictures  #60-2360  $10.95		The Everything Chocolate Cookbook by Laura Tyler Samuels. Over 300 recipes - A chocolate lover's dream collection of cookies, cakes, brownies, candies, and confections. 8x9 soft back 345 page #1-58062-405-7  $12.95
The Ultimate Candy Book, by Bruce Weinstein. More than 700 year round treats and gift giving ideas for Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats. 7x9 soft back 248 pages  #60-2352  $17.00		HERSHEY'S 100th Anniversary Favorites: large hardback 238 pages, including collectable cakes, cookie jar favorites, sensational pies and tarts, delicious decadent desserts, Celebrate the Holidays, Pountiful Brunch Breads, Tantalizing Treats, Light & Luscious Desserts...so much in one place! Collectable  We do not promote Hershey's brand oc chocolate. In my opinion, Merckens is much better tasting and must better to work with. $22.99 HERSHEY'S 1934 Cookbook, revised and expanded with chocolate recipes brought up to date for use in today's kitchen. hardback 93 pgs, ring-bound, Used, good condition $5.99
Truffles by Dede Wilson - The gourmet chocolate market is growing like gangbusters, and Truffles offers 50 recipes for indulgent chocolate truffles using high-quality chocolate infused with a wide range of fabulous flavorings. Anyone can become a master truffle maker with these clear, easy-to-follow recipes and tips on truffle-making basics, choosing the right chocolate, and decorating and storing truffles. Filled with beautiful 4-color photographs, this is the only book on the market devoted entirely to truffles. Hardback, 96 pages, 9x5-1/2 inch #60-2388  $12.95		The Art of Chocolate by Elaine Gonzalez - Techniques and Recipes for Spectacular Desserts and Confections! Elaine Gonzalez and photographer Frankie Frankeny have produced a beautiful and useful book of techniques and recipes called 'The Art of Chocolate'. In addition to cakes, desserts and confections (including half-a-dozen truffle creations), Gonzales creates chocolate leaves, flours, cups, baskets, bows and boxes. The Art of Chocolate is for chocolate lovers of an artistic bent. #8118-1811-x 161 pages New $29.99

	Easy Make Treats Candymaking Guide by Make'n Molds. With Tips of the Trade for getting started including melting, painting and molding. Plus over 30 different Everyday to Holiday ideas too! Recipes include candy caramel apples, turtles, dipped pretzels, peanut butter cups, bon bons, and coconut nests. Vol. 2 (Volume 1 is out-of-print) #TB011 $1.99
	Wilton's 1984 Method of Candy Making II Truffles, Mints and More Course Booklet - a five part course booklet copy that goes beyond the word "delicious". Find just the right recipes, flavors, colors to prepare a beautiful and appetizing assortment of candy. Lean to paint, mold 3-dimensional stand-up candies, and make modeling candy clay to form edible chocolate roses. Delectable Truffles easy-to-make mixture is simple to make and will be a confectionery treat for parties and holidays. 8-1/2x11 inch, paper back, 28 page Lots of color. #902-1604 $4.99
	CANDY PEOPLE BOOK AND PATTERNS Perfect for gumpaste figures also by Vi Whittington This booklet has patterns and instructions for both adults and children, including gowns, skits, shirts, jackets, a clown suit and much more. The patterns fit dolls make from our molds #43-9410, #43-9415 and #43-9420. Although instructions given are for candy coating, the patterns can be used for gumpaste dolls also. With your imagination, you can alter the patterns from this booklet for any person you make. If you want to make a Doctor, use the groom's pants and make the rock and roll star's jacket slightly longer for a lab coat. To use for candy coating: Pour peach coating chocolate into people candy molds. Chill candy people and you are ready to dress them! Dress dolls in ‘chocolate leather (recipe in book).  Patterns for clothes included. This book makes it easy. I've done this and it really is easy and have had my gumpaste dolls for years and still in the very same condition as when I made them. Make your bride and groom to resemble the happy couple! Dress them in style to match. Unfortunately this book has been discontinued but Sugarcraft has permission to copy it for resale. Copy is not perfect but the patterns are wonderful.8.5 x 11", 26 page, spiral soft back #43-9425 $7.65

DIABETICDietetic chocolate coating available here.	Quantity
Diabetic Candy Cookie & Dessert Cookbook by Mary Jane Finsand - Forward by James D.. Healy, M.D., F.A.A.P. Contains articles on sugar replacement and your diet, Candy, Cookies, Desserts, Puddings, Cremes, Ice Cream, Fruit Desserts toppings, Crepes, Strudels, Pies, Cakes, Frostings-toppings-glazes, Nutritional information and more. CANDY recipes include: Molded candies, Butter rum patties, Butter or Cream Cheese mints, Butter Creams, Fudge, Chocolate Crunch, Chocolate covered cherries, Jell Jots, Butter Sticks, Cookie Brittle, Sugared Pecans, Orange walnuts, Crunch nuts, Macaroons, Candy bars, Peanut Bars, etc. $11.95
Diabetic Sweet Tooth Cookbook by Mary Jane Finsand -  Forward by James D.. Healy, M.D., F.A.A.P. Notes from the Covenant Medical Center, Sugar sugar replacements, Tips & Tricks, Drinks, Ices / Sherbets, Cakes, Cheesecakes, Sweet Breads, Quick Breads, Pancakes, Pies, Puddings, Cookies, Candy, Glazes/frostings, etc. CANDY recipes include: Centers for: Coconut, Crunch Fudge, Fruit candy bars, coconut macaroons, Butter Rum Candy (cooked), Marshmallow Creme, Sweetened Citrus Peel. $11.95

 

The Start of Something New - Beginning Choco paste by Shirley Jackson. This includes making the choco paste; how to handle the dough, measurements and hints. Covering a cake; using real chocolate to make the dough, type of cake to cover, tootsie rolls and roses out of real chocolate choco paste. Many uses of choco paste; molding, rolling cutting with cookie cutters, interesting shapes and ideas. Egg heads; critters, chicks, swans and pigs. Plus flowers and leaves including daisy and rose. 82 minutes. One fantastic lady! I learned a lot from her. $19.99 Easy Chocolate Tempering and Candy Coating Uses by Marsha Winbeckler - Marsha has been a candy making and cake decorating instructor since 1981 and has won many awards in these areas. She is the author of the book Cocoa and Chocolate Painting and is the editor of two international cake and candy newsletters. The topics Marsha Winbeckler covers in this video tape are: Easy Chocolate Tempering, A simplified Chocolate, Tempering Technique, Hand Dipping Centers, Candy Coating Uses, Melting Methods, Using Candy Flavors & Colors, Center Recipes (Included with this tape), Dipping Centers with a Dipping Fork and Spoon, Painting Molds in a Variety of Candy Colors, Candy Coating suckers, Candy Gift Packaging #WE-61 $29.95 Easy Candy Making VIDEO by Betty Loyd of Apollo Molds - THE! most informative video on easy candy making. This video was made by a world renown candy maker/business owner to answer all your questions about using compound coating. Covers dipping, painting and much more! Betty is now since retired but her video remains a great source to learn from.  plu74105-00001 $19.99 *This is the lady that I learned from. She is so easy to follow and understand. I recommend her video highly! Dolores www.sugarcraft.com *add above to cart before continuing

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