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?
Best Answer
There is a huge difference in using oil in a pan to cook something and mixing it into a sugar solution for candy-making. I have been using that brand of oils (and others) for decades when making candy and, depending on the end-product (i.e., soft caramel at 246F and a hard-crack candy like toffee at 300F) have never encountered a "smoke-point" problem.
Hope this helps!