The addition of Sorbitol solution U.S.P. to candy batches improves properties below: (Improved Candies) Caramels, chewy or grained, 5% (5 lb. per 100 lb. of formula). Improved taste, texture and shelf life. Creams, butter and cast. 5-7% (5-7 lb. per 100 lb. of formula added to the fondant). Improved taste, softness, whiteness and shelf life. Fudge, cast and coated. 10-15% (10-15 lb. per 100 lb. of formula.) Improved texture and shelf life. Fudge, pan. 5-8% (5-8 lb. per 100 lb. of formula). Improved texture and shelf life. Marshmallow, cast grained. 10-15% (10-15 lb. per 100 lb. of formula). Greatly improved shelf life. Marshmallow, cast plain. 10-15% (10-15 lb. per 100 lb. of formula.) Improved texture, softness and shelf life. Nougat. 7-15% (7-15 lb. per 100 lb. of formula, added to the bob). Improved softness and shelf life. Nougat, chewy. 10-15% (10 to 15 lb. per 100 lb. of formula, added to the frappe). Improved texture and shelf life.
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