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I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy.

So far 275 degrees F works as far as the flavor goes, but it's bad for efficiency, as much of the candy is lost to waste due to cooling and cleaning.

What temperature have you found you can put in oil based flavors into sugar candy without the oil hitting its smoking point?

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    Welcome Neceros - There are many types of sugar candy, if you could add your recipe and how you make it, someone here may be able to help. I really don't understand the "much of the candy is lost to waste due to cooling and cleaning." If you could explain that, it may also help. You can use the "edit" link below your question to make changes. – Debbie M. Feb 3 '16 at 22:01

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