Recipe Costing and Nutrition Labels for Candy Makers

Sugar, corn syrup, butter, cream, chocolate and nuts make up most of a candy batch, and butter and nut prices change through the year. Enter what each supplier charges for an ingredient and KitchenSync costs your recipes at the lowest one. The Suppliers page lists everything you buy from each vendor with its price. See ingredient pricing.

A fondant center, a caramel, an invert syrup or a marshmallow often goes into several products. Save each as its own recipe and add it to the candies that use it. Cost and nutrition carry into each one. The ingredient list shows the base with its components in parentheses, one of the two forms in 21 CFR 101.4(b)(2). See recipes inside recipes.

The label shows added sugars on their own line under total sugars, as 21 CFR 101.9(c)(6)(iii) requires. Save the 2 oz bag, the half-pound box and the single bar as packaging formats, each with its serving size, net weight and label format, and reuse them on every candy sold that way. Download one label or all of them as a zip. See the nutrition label generator.

Brittle and toffee bring peanuts and tree nuts. Caramel, fudge and toffee contain milk. Nougat and some marshmallows use egg white, chocolate coatings often contain soy lecithin, and licorice and malted centers contain wheat. KitchenSync detects these on each ingredient and writes a Contains statement and a May contain statement you can copy onto your packaging. See allergen detection.