An Illustrated Guide to Helpful Candy Tools

By Elizabeth LaBau, Guide Making candy does not necessarily require any special tools, and many delicious confections can be made with minimal equipment. However, many recipes do call for tools like candy molds or thermometers, and if you are interested in making candy on a regular basis, you might find some of these tools helpful. This guide is designed to introduce you to basic candymaking equipment.

Candy Thermometer
By Elizabeth LaBau, Guide

(c) 2007 Elizabeth LaBau, licensed to The candy thermometer is probably the single most important piece of equipment for the home confectioner. Many recipes require candy to be cooked to a specific temperature in order for the candy to behave and set properly. Although it is possible to make candy without

a thermometer using the cold-water method, a thermometer makes things infinitely easier, and can be purchased cheaply at most major grocery stores in the baking aisle. If you will be making candy frequently, it is a good idea to invest in a high-quality thermometer. The most important thing to look for in a thermometer is a side clip that allows it to attach to your saucepans so that your hands remain free while making candy. You want to attach your thermometer to the side of the pan with the tip fully immersed in the candy, but not touching the bottom of the pan.

Candy Molds
By Elizabeth LaBau, Guide

(c) 2007 Elizabeth LaBau, licensed to Candy molds are used to form sugar candy and chocolates into decorative shapes. Molds can be seasonal (Christmas trees, Halloween pumpkins, etc) or all-purpose (bonbon shapes, simple round or square designs). The most basic type of candy mold is pictured here: the sugar or chocolate candy is poured into the mold, allowed to harden, and then popped out once set, creating a flat candy with a molded design on the front side. Other molds can produce solid 3-D candy designs, or hollow candies perfect for filling with other confections. Some are simple silicone, plastic or metal sheets, while others are hinged or snapped together. High-quality candy molds will last for years if cared for properly. Always wash your molds by hand, using gentle soap and water, and be sure to wash them soon after removing the candy.

Lollipop Molds

licensed to About. The candy will harden around the stick. and once set. Guide (c) 2007 Elizabeth LaBau. Dipping Tools By Elizabeth Guide . can be removed as a single piece. About. The sticks can be purchased at craft or cake/candy supply stores and should be inserted in the mold before the sugar or chocolate is poured.By Elizabeth Lollipop molds are similar to candy molds. except that they have a space for inserting a lollipop stick.

About. A variety of tools can generally be found at craft or cake/candy supply stores. Candy Cups By Elizabeth Dipping instruments for candy can range from simple dinner forks. Instruments vary in size and shape depending on the candy or fruit to be dipped. professional candy. to pricey metal hand-crafted tools. Although you can dip truffles and other candy using your fingers or dinner forks. the specialized shape of dipping tools makes it easier to produce a smooth. to inexpensive plastic Guide . licensed to About.(c) 2007 Elizabeth LaBau.

Candy Colors By Elizabeth LaBau. similar to muffin cups. They help prevent candies from sticking to each other or your serving plate. About.(c) 2007 Elizabeth LaBau. that are the perfect size for holding a bite-sized candy or Guide . and they make your candy look much more Candy cups are thin paper or foil cups. Candy cups are also used to create chocolate cups. Seasonal and decorative candy cups are also available to make your candy suitable for special occasions. licensed to About.

often called "airbrushing colors" are also generally appropriate for candy coloring. or painted on the molds prior to pouring in the candy. Coloring chocolate candies requires special food coloring.(c) 2007 Elizabeth LaBau. The coloring typically found in the baking section of grocery stores is water-based. this coloring will cause your chocolate to "seize" and the candy will no longer be easy work with or mold. If added to chocolate candy. Powder coloring. Candy colors are oil-based and are suitable for all types of candy. Pastry Bag and Tips By Elizabeth LaBau. It can be mixed in with your candy while liquid. licensed to Guide .

licensed to About. candies can be filled using a Pastry bags and tips are useful for filling molds or delicate candies with small openings. Pastry bags eliminate much of the mess and speed up the filling process. especially if the candy opening is small or the filling is sticky.(c) 2007 Elizabeth LaBau. Often. Bench Scraper By Elizabeth Guide . About. or other confections. but this tends to create a bit of a mess. Bags and tips are also good for adding decorative touches to candies using icing. chocolate.

com Bench scrapers are a great kitchen tool in general. Pastry Brushes By Elizabeth LaBau. and make precise cuts in fudge and nougat. scrape ingredients. About. spread candy flat in pans.(c) 2007 Elizabeth Guide . In candymaking. licensed to About. I use them to clean surfaces. work hot sugar candies such as fondant and taffy.

to paint finished Guide . Larger brushes can be used to oil molds or pans to prepare them for sticky Pastry brushes are useful for precise application of liquids or coloring. and to brush down the sides of saucepans to prevent crystallization when cooking sugar syrups. licensed to About.(c) 2007 Elizabeth LaBau. Offset Spatulas By Elizabeth LaBau. or to brush chocolate on candy cups to create chocolate shells. About. Smaller brushes can be used to apply candy coloring to molds.

smoothing the tops of candy molds.(c) 2007 Elizabeth LaBau. licensed to About. Candy Scoops By Elizabeth LaBau. These spatulas can also be used for filling piping bags. and cutting and serving slices of candy. About. Their unique shape makes them ideal for spread frosting and smoothing the tops of poured candies like fudges and Guide .com Offset spatulas are angled metal blades that come in a variety of sizes.

HOW TO STORE CANDY COATED chocolate Merckens coating chocolate will keep up to six months when stored in a cool. Tools used are linked to the section where they are located. Ideal storage temperatures are from 55F to 75F. you will need to refrigerate it until it is firm enough to scoop.(c) 2007 Elizabeth LaBau. While regular spoons do the job of creating small balls of candy. They are also available in a variety of sizes. licensed to About. the results are often misshapen and have to be re-rolled by hand. dry pla ce. Chocolate should always be stored in airtight containers to keep moisture out. If you are using a loose ganache or other candy If you make truffles or other round candies with any degree of frequency. HOW TO USE CANDY MOLDS AND MOLD CHOCOLATE RETURN TO: CANDYMAKING | CANDY MOLDS | Merckens Coating Chocolate | Candy Tools OTHER HELP FILES: STARTING OUT | PROJECTS | What IS coating chocolate | Beginners | Recipes for candy fillings The page is provided to help with melting chocolate and making the completed items. Moisture causes the product . you will find the candy scoop to be an invaluable tool. depending on how large you want your candies to be. free from odors. Candy scoops consistently create perfectly formed spheres of candy quickly and reliably.

3) Let chocolate set 5 to 10 minutes and then stir with a spoon or knife to hasten melting. take off cover. place jar in hot water and melt down. As melted coatings are used. NOTE: Do not boil chocolate on stove. Place in microwave oven on medium power. place on hot pad and use immediately. After washing. Pull coating up the sides of each cavity using a brush. Alternative coating method for larger jobs: especially better for molding chocolate covered cherries. use a small angled spatula to scrape off drippings level at tops of each cavity. Coatings may thicken after prolonged heating. Product will thicken and will be difficult or impossible to use. If you spoon coating into all the cavities and then try to brush coating up the sides. store flat. Coat one cavity at a time. depending on how fast you work. Coatings can also be melted in a microwave oven. Be sure to stir between intervals. HOT WATER will discolor and warp molds. When ready to use again. Be sure cavities are completely coated and don't leave any holes or bubbles. Do not spill water in chocolate. No need to refrigerate yet. nor scour them. Squeeze out chocolate into each mold cavity. add Paramount Crystals. Let chocolate shell completely set up. You may use a mild dish washing liquid if necessary. with hot tap water in the pan . Place chocolate in glass jar and melt in sauce pan with hot tap water in the pan. Warm chocolate in a double boiler. Jars are convenient because you can clean off the top edge of jar. You have now formed the shell to hold the be thick when melting. Put melted chocolate into large squeeze bottle. Plastic candy molds should be washed in lukewarm water. fill and cap. be sure to coat evenly. This will change the texture of coating chocolates. . Melt in a tiny cup and add small amounts until you get desired consistency. . To thin. of coating in a bowl or large measuring cup. Invert mold over a cake grid with either wax paper or a foiled pan underneath to catch the drippings. (130F to 150F). Do not soak molds. Or use an electric skillet with a wash cloth on the bottom. towel or drip dry. When using smaller amounts of coating. then stir. Microwave coating three minutes. cover and store until next use. Molds should be deep enough to coat. Do not cover. . 2) Use hot tap water. Chocolate may also be melted in glass jars. 1) Fill each cavity approximately 1/4 full. If product absorbs too much moisture it will not melt at all. Let the excess chocolate drip out. Continue microwaving at short intervals until coating is melted. . you will find that approximately half way through the candy will harden and you will not be able to finish the rest of the mold. HOW TO MELT chocolate 1) Put chocolate into top of a double boiler. HOW TO CARE FOR MOLDS Molds are only washed when too dirty to use. When coating is melted. in bottom of double boiler to melt chocolate. When chocolate starts to set up < no longer shiny & is "rubbery looking >. Place 1 lb. Careful! Chocolate wafers will not change shape until stirred! HOW TO MOLD FILLED CANDIES Sugarcraft supplies a large variety of molds suitable for filled candies. Also. reduce microwave time. refill jars with more chocolate as needed. If coating should thicken. They will appear streaky and become thick and grainy. microwave again to melted consistency. . Tilt the mold to be sure each cavity is coated clear to the tops all aro und.

4) Cover the filling with a spoonful of coating. seal the top: Using the squeeze bottle of chocolate working in a spiral from outside to center. You must learn the shiny look and the dull look. I use 5 molds at a time. Now. Otherwise your filling will leak out of the shell where your cap did not seal properly. If candy isn't smooth enough. CHERRIES: Wrap in pretty candy foils and it helps to seal them. return it to the freezer. The larger your molded candy the longer it takes to set-up. Never tap a filled candy. bring back to room temperature before using again. It is difficult to express in terms of time when your candy is ready for removal from the freezer. NOTE: Our soft creme fillings are excellent and easier to use then the nougat type. 2) Spoon melted chocolate into mold. If the mold is shiny. maybe more. Reuse "drippings" of chocolate. this way. invert mold carefully. When your freezer comes on again your candy will set-up very quickly. You must be sure to keep the top edge of candies clean so your cap will have a coating to coating seal. about 10 minutes. snap out and throw them back into double boiler. Using your brush. gently brush coating back and forth to smooth bottom of candies. return it to the freezer for another minute or two. When making candy you need to learn how to tell when the candy is ready to release from the mold. Also. Do not overfill. I think I make about 100 an hour. a decorating bag wi th a round tip will be the easiest way to fill shells. If your freezer is empty your candy will set-up faster. Invert mold to dump out finished candies CAREFULLY! Candies may crack if they hit the table hard & you have to eat all your mistakes. your freezer will take longer. More & the chocolate may set up too quick for you. If candy doesn't release after tapping several times. Chill in freezer section until chocolate separates from the mold. This means candy has released from the mold and is ready for removal from the mold. this will cause your candy to result in a rim around the edge. Further. 6) Remove from freezer. the shell is very fragile. HOW TO MOLD SOLID FLAT PIECES AND LOLLIPOPS 1) Use clean dry molds. If you overfill. place into the freezer until coating has set -up firmly but not frozen. . . If your freezer is packed full of food it may take longer. 3) Tap mold to release air bubbles. If shells crack. remelt and coat mold again. after you open and shut the door a number of times. . NOTE: After molds come out of the freezer. 3) Roll filling into ball and place into shell. If fillings are too soft to roll into a ball. . . the mold takes on a dull finish. Cold molds may cause air bubbles to appear. your candy will have a rim around the edge and will resemble a hat. . adding chocolate on the top to carefully seal. If the mold has a dull look then release from the mold by carefully tapping mold. Check to see if the mold looks shiny or dull. If you freeze a mold you will hear a cracking sound when you remove it from the freezer. especially chocolate covered cherries. When you spoon the candy into the molds it looks wet or shiny. Our Merckens® chocolate re-melts just as easy as fresh chocolate. use brush in a gentle .Roll candy filling into a ball and place in each molded shell cavity. y y 2) After you have finished the whole mold. Be sure to leave enough room for a cap. This means that your candy will leak when filled. this will smoothest the candy. 5) Place mold in freezer until candy has set-up. . As the candy sets up and releases from the mold. Others may not leak juice like the cherries but will have a grease secretion. Be very careful not to overfill.

. add sticks and roll to coat. Paint color details into mold. when coating has a dull look. The mold with the opening is easily made solid. Also. clip the mold together using bulldog clips or other clips that will not damage the mold. . 2) Use Squeeze bottle filled with melted coating chocolate. The second type is also cli pped together but there is no opening to fill the mold. if making lollipops. 3) Add stick if making suckers. this means it has released from the mold and is ready for removal. 6) Place mold in the freezer and leave there until candy has set-up. At this time. Coating sticks makes them more secure. Sometimes bottoms of pieces need to be trimmed with a sharp knife to make them stand properly.. Remove from freezer. Save one color to use to fill. If candy isn't smooth enough. HOW TO MOLD MORE THAN ONE COLOR PIECES AND LOLLIPOPS 1) Use clean dry molds. HOW TO MOLD WHEN PAINTING IN SEVERAL COLORS Where to buy Squeezit Mold painter Molds Sucker Sticks . Coating sticks makes them more secure. . if making lollipops. turkey: #2036 *Trimming 3D molds HERE There are two types of two piece molds.. Clean seam edge by carefully running object. Watch for air bubbles. You may make this same mold a hollow candy by clipping together as described above. unclip mold and take off one half of mold. . around the molded candy. . First. turn over and release candy from mold. such as a toothpick. 7) Remove mold from freezer and check for shiny or dull look.back and forth motion to finish smoothing. Then fill mold through the opening until full. add sticks and roll to coat. to release air bubbles. HOW TO MOLD WITH TWO PIECE MOLDS . turn over and release candy from mold. Do not use anything too sharp or you may damage the mold. Place in freezer until coating is set -up. remove by tapping mold or use paint brush. (as shown above). 4) Place mold in the freezer and leave there until candy has set-up. Let each color set up before adding another against it. The first type is clipped together and there is an opening where you fill the mold. 4) fill the mold with the last color of coating chocolate when the painted parts are set. this will smooth -out the candy. use brush in a gentle back and forth motion to finish smoothing. At this time. If ready. Note: Remember. . Cleaning the seam before removing from the other half of mold helps to prevent fingerpr ints on candy. 5) Remove mold from freezer and check for shiny or dull look. 5) Tap mold gently. If ready.

Remove the other half of mold and trim bottom if necessary. Remove from freezer and repeat this process one or two more times. This will assure that you won't have cracks at candy seams. remove one-half of mold and clean seam. . When cutting and trimming the mold. . Make a cut in the Styrofoam large enough to hold the mold upright. fill one half of the mold to the edge and place in the freezer. coating twice is sufficient. remove mold and trim as previously described. Remove cooled tray from freezer. If basket is small. This is easily done using a sharp pair of scissors. Place in freezer in upright position and allow to set -up approximately three minutes. Fill mold approximately 1/3 full. . After coating basket three times place in freezer to set-up completely. When basket has set-up. fill one half of mold and clip together. Candy will bleed out of mold se am. Remove from freezer. When coated part of mold is set-up. Af ter standing mold upright. NOTE: If you have trouble rolling basket. This helps the two halves to adhere. remove from freezer. Roll mold until completely coated. Remove from freezer. Place in freezer. Most basket molds have to be cut and trimmed. be careful to leave enough edge for your clamps. Place mold in upright position in freezer until set -up. The larger the piece. Place tray over mold and invert mold so candy will run down and setup on tray. Place wax paper on the tray. A third option is to stand your mold in a bowl and fill -in around the mold with paper towels sufficiently to support the mold. place in freezer. you can use a paint brush to draw the coating up the sides of the mold. Be careful not to leave in freezer too long. turn over so that melted half is on top. This keeps the basket from tipping over when filled. Fill 2/3's full and roll basket to coat mold completely. Now take the half that has set -up and place on top of melted half. Remove from freezer. Remove other half of mold and trim the bottom if needed. The handles also serve as a freezer stand for your mold. To make a hollow piece of candy with this mold. Another way to support the mold is to purchase hand clamps which will clamp the bottom of the mold securely. The basket needs the extra weight in the bottom for stability. Leave in freezer until set up. otherwise piece will freeze and crack. To make a solid piece of candy using a two piece mold with no opening. HOW TO MOLD A BASKET Basket Mold above is #90-2418 HERE Some basket molds come pre-cut. place a small flat pan or tray in the freezer to cool. Quickly place mold on tray in freezer in upright position. Clip basket mold together. Allow extra candy coating to accumulate in the bottom of the basket. Remove the other half of the mold and trim bottom if necessary. . stand mold in a Styrofoam block. Place in freezer until candy sets up. remove from freezer. When candy has set up. Drain excess candy from the mold. Cool just long enoug h to set-up top half of candy. be sure to trim edge carefully so the basket will be even. Meanwhile. remove from freezer and repeat this process at least one or two more times to thicken walls of candy. Remove one half of the mold and clean seam. Return to freezer to set-up again. Medium or large baskets should be coated a third time. When ready. the longer it takes to set-up. Before placing mold in the freezer. Remove one half of mold and clean seam. cut out the top of the basket.Then fill 2/3's full and roll until candy completely covers mold. Clip together. Fill other half of mold to the edge and then add approximately one more teaspoon of candy. This molds the bottom into your hollow piece. remove from freezer and roll basket to coat again. Next. Now that the mold is clipped together.

If you do not have enough brushes for all of the colors and you want to change the color on the brush. Tapping the mold will cause running of the colors. excessive candy will cause the colors to run. Refill as many times as needed so that the chocolate is thick enough. FOR VERY LARGE MOLDS: Be sure this mold would fit in your freezer before purchasing! Besides trimming the mold to leave a 1" lip. Fill through the cut out hole in the bottom. dip into new color and brush on a paper towel. now also trim the bo ttom out to leave a 1" lip. Repeat the process until brush shows no trace of original color. When you turn the bottle up -side down and squeeze. The last and largest area you will spoon the color in and fill the mold. Molding with Large 2 piece molds: For trimming and filling 2 piece molds Prepare the mold by trimming so that only about 1 inch is left all the w ay around. squeeze bottle and coating will break up. When candy has set-up remove from freezer. Squash sides of bag and roll bag down tight until you apply pressure on coating. You need this 'lip' to fasten the clips as shown. This bottle was designed for the purpose of coloring and filling small molds. turning several times to be evenly coated. Tape bag so that it doesn't un-roll. . drain out melted coating. Use small brush for painting small details and a large brush for larger details. Another way to paint molds for larger projects where you need to do hundreds of candies at a time is to use a bath towel and a heating pad with mold painters. Fill cone 1/3 full of melted candy coating. Remove from freezer and refill again. Clamp mold sides together. Do not wash brushes because wet brushes should dry approximately 24 hours before using again. Double boiler acts as oven to keep bags warm so your candy coating will stay melted. . This prevents air holes on the outside.. return the bag to top of double boiler with cut end up. Fill bottle and use #1 cake decorating tip. Bags are stored in the dry top of a double boiler with hot water underneath. When you are done with the bottles. HOLLOW: Fill only one side. the candy coating will run out. Place in freezer until chilled solid. The bottles must be placed in warm water between uses. Replace double boiler cover. Wash. Chill as usual. Place in freezer to chill. Clamp mold sides together. Another way to paint molds is by using parchment paper cones. HOW TO COLOR MOLDS. Be careful not to apply too much pressure.. When done. Melt colors. lift cover remove color needed. Turn the mold until both sides are well coated. When ready to use. cut small hole in end of bag and you are ready to use like a crayon to color. The squeeze bottles also come in 8 Ounce and 16 Ounce sizes.alos see "Painting Lolipops" below next Molds are colored by painting the smaller areas of a mold with a nylon brush. TIP: You can see that it has separated from the mold when it is solid.. It usually takes 3-4 filling times depending upon the size of the mold. Place bottles in the freezer. Another way to color molds is with a small 2 ounce squeeze bottle. Continue to do this until desired areas are colored. Lay the . Be sure to keep hot tap water under double boiler while coloring bags are in use. wipe brush clean. You can now shake the hard coating from the bottle. dry and store bottles until next use. CLAMPS SOLID: Fill each half. When you stop squeezing and release the pressure from the sides of the bottle the candy coating will draw back into the bottle. Dip brush into desired color and apply to an area of the mold. Further. Never tap a mold that is colored. Turn the mold several times while it is chilling. Put together and fasten with clips. The larger bottles are used for filling molds. Turn several times while chilling to be certain that both sides are evenly coated.

Lay the squeeze bottles on the towel and cover them with the heating pad. After assembling all the candy parts. fill mold to top with melted candy. Or. When finished for the day. Melt chocolate in the microwave. Then plug back in to start again another day. Tap mold. using cut parchment bag or disposable decorating bag. for very small details like vines. Step 2 Refrigerate mold a few minutes until candy is firm. Use a large squeeze bottle to fill with the last color. Tools: Candy Melting Plate Decorator Brush Set Disposable Decorating Bags Parchment Triangles instructions Step 1 Melt desired Candy Melts® colors in the microwave. Let the painted piece set until it is no longer runny before you paint another section. simply unplug the heating pad and let the bottles cool. add the name using melted candy in a cut parchment bag. With decorator brush. repeating for each additional color. melted candy should be piped onto molded candies using a parchment bag with a small hole cut in the tip. refrigerate until firm and unmold. ----------------------------------------------------------------------HOW TO CARE FOR MOLDS . instead of a brush. paint areas of candy molds with melted candy in one color. For best results. Step 3 To complete candy. using the Candy Melting Plate. it's best to paint the melted candy right in the mold before the whole candy is molded using a decorator brush. (Other plastic tips) This goes a lot faster since you can have enough chocolate available to complete each paint job. mouths and messages. It is recommended that you use the lightest color to fill. Suggestion Our make ideal place markers at your holiday party. enough to fill each mold painter with colors needed. ----------------------------------------------------------------------- Painting Details in Lollipop Molds Adding color details to candies makes them more realistic and much more fun! For large areas of color.bath towel on the counter folded in half. Use the decorating tips provided. always fill in one section of the mold at a time and let set before adding additional colors.

Keeps about 3-4 weeks. but when examined closely they have slight differences that do not allow 3D Molding. Trim around the mold leaving a 'lip' of about 1" all around for the clamp later. . The information is provided to help with melting chocolate candy and making the completed items by using plastic candy molds. gently squeeze out excess water and stand brushes bristle end up to dry. TRIMMING FOR THE CLIPS The ideal way to get the pieces of the mold to give you the best seal is to place the holding clips as close to the design as possible. Brushes should dry for at least 24 hours before next use. and molding in 3D . Rotate the clipped together mold. "Bloom" occurs when chocolate is not tightly sealed. nor scour them. Once you trim for making a solid poured piece it will be more complicated using the candy mold for doing hollow pieces. Do not soak molds. Do not use harsh detergents such as Dawn. HINT: the more clips you can use the better the seal. Place the other (empty) half back on top of the filled half. . 4. 1. Wash brushes quickly. It does have a tendency to be forced apart by the weight/pressure of the pour. A EASY WAY TO TRIM A 3D MOLD The first step is to make sure your mold is capable of making a 3D Design. Clips both pieces securely together. --------------------------------------------------------------------------------Trimming. Use small pointed clips for reaching into thin narrow areas. For very large molds. . you need to know whether you'll be making a Hollow or Solid pi ece. You want these areas to be filled first because as the chocolate cools it'll be more difficult to . Fill one of the halves with chocolate. Plastic candy molds should be washed in lukewarm water. .wrap box also in plastic (saran) wrap & store in cool place. Keep covered tightly . DECIDING ON THE PIECE! Before you trim/proceed any further. It will remove the shiny finish. . Work it so the hard to get at areas fill in first. which will help cut down on the final stage of trimming the excess from the completed piece. then a wider clip that can't get into the space between the head and the shell. The neck area on this mold seals better with a small clip that can reach in next to the cavity. HOW TO CARE FOR BRUSHES Wash brushes in warm water with a small amount of dishwashing liquid. store flat. Never let a brush soak in water because glue will soften and bristles will fall out. . Here's how. Tightly placed clips help to eliminate the spreading apart of the candy mold. Many molds look as though they are 3D capable. If you decided to try a HOLLOW piece then you don't need to do anymore trimming. You probably will need to coat the mold several times before the bunny is thick enough. . After washing. Add invertase if kept longer.Molds are only washed when too dirty to use. HOT WATER will discolor and warp molds. Make sure the back shows an identical reversed image of the front. such as the 3D bunnies 24" tall or more. 5. The cherries don't spoil. towel or drip dry. you can now use the mold as it is. For this you'll need to cut/tr im in closer to the cavity on the mold. 3. this method is essential. After brushes are washed. 2. . This is quite simple. Separate the mold so you have both halves open. . You may use a mild dish washing liquid if necessary. You probably would never make the mold solid . .

it's now safe to remove it from the mold. This shows a rough cut pour hole cut out in the ba se of the mold for making a solid piece. For really hard to fill areas. now is the time to trim off any excess that may have squeezed into the seams. . If no one is available then placing the mold between a couple objects to stabilize it will work . Gently pull it apart allowing air to work into the cavity of the mold. DO NOT rip the mold apart. . top to bottom. top to side etc. Once it has set -up enough to be safely moved you can place it in the refrigerator for final cooling.get and even fill. Once the piece has properly cooled. The base would probably be the most likely area to cut the mold. . continue to slowly rotate the mold in all directions. Don't try to remove all the details created by the seam. A properly clipped together mold will require ve ry little if any seam trimming. Once you're satisfied with the small areas. SOLID If you have decided on trying a fully filled/solid piece. 6. wait long enough that when moved your chocolate will not run out the pour hole. REMOVING THE PIECE FROM THE MOLD. . This will create a nice even consistency of the thickness all the way around. Even professionally molded chocolates show a slight seam. If you are satisfied with the seal then you can continue pouring the mold full. . you'll need to cut a pour hole somewhere in the mold to allow filling. Start pouring a little bit. mak ing a nice smooth design. side to side. The smaller the area the less likely it will fill properly if you wait to long to work the chocolate into it. it's recommended that it be placed in the fridge in and up right position (pour hole up). the y have a tendency to form a vacuum and may break the piece if pulled apart to quickly. Using a medium sharp knife simply run it around where the seam was and this will cut off any extra. try flicking the outside of the mold with your finger to get the chocolate to work in and help remove air bubbles. POURING THE SOLID FILLED PIECE A set of helping hands is always great for holding the mold while it's being filled. This is critical on thinner designs that cannot stand up being forced apart. Hold or Leave the completed pour for a while. Actual cooling time will vary on the size of the piece. You definitely don't want to fill the mold only to have it run all over the table. Very slowly separate one side of the candy mold. side to bottom. FINAL PREPARATION BEFORE PACKAGING Once the completed item is fully removed from the mold. Try to choose a spot where it will not take away from the actual design of the piece. Since much of the inside of the piece may still be soft. . First remove all the clips that hold the 2 pieces of the candy mold together. Once the chocolate stops moving around in the candy mold it you c an now place it in the refrigerator for the final cooling. it's a waste of time just clean it to remove the unsightly looks. . . and then rotate the mold from side to side (follow the seam) to check and see if you have a good seal on the seam. . however depending upon the design you may prefer to cut the fill hole in some other area of the candy mold.

I like to EAT the evidence of a mistake! A guide to sugar One thing most candy recipes have in common is their copious use of sugar. The tip of the brush handle works great along with a toothpick (none flavored tooth pick). . Simply dip any of these items into the chocolate and then paint it on the candy piece. Invert sugar: Liquid sugar. Powdered sugar: Also called confectioner¶s sugar or icing sugar. the painted areas will bleed into none painted or be deformed by the pour. Candy eyes really make the pieces look nice. Or using a finely pointed object. . feel free to experiment. so that your candies are successful. maybe an outline between those design for highlights. It is useful when making candy centers because it dissolves quickly and doesn¶t produce a grainy texture.´ it is referring to granulated sugar. it is a thick dark syrup with a distinctive taste. Brown sugar should be packed down in a measuring cup while measuring. a brush tends to smear when trying to decorate fine lines. it needs to be sifted before use.FUN TIME !! Now we're ready for decorating. It¶s important to know the distinctions between different types of sugar products. It improves the shelf life of many candies. The honey should be liquid. in confectionery light is generally preferred. This is also a nice time to add extra decorations as desired. light brown sugar has a milder flavor and is usually recommended for candy making. Corn syrup: Also known as glucose. This is granulated sugar with a very fine texture. Corn syrup prevents other sugar from crystallizing and makes cooked candies firmer. We recommend waiting for the completed item before decorating. HINT: A candy glove is essential for holding the finished piece for trimming. It comes in ³light´ and ³dark´ varieties. Only use invert sugar if a recipe specifically calls for it. Molasses: A by-product of the sugar refining process. Do not use powdered sugar to replace any other sugars in candy recipes. Superfine sugar can be used in place of regular granulated sugar without adverse results. y y y y y y y y Granulated sugar: This is derived from either beets or sugarcane. come up with your own designs and creations. Most of the time if you paint the mold prior to pouring 3D items as we described above. brown sugar should not be used to replace other sugars. A nicely detailed design. This is very finetextured sugar with cornstarch added. Corn syrup is produced from cornstarch and comes in ³light´ and ³dark´ varieties. Or like mysel f. simply melt it down and try another one. Brown sugar: This is granulated sugar with molasses added. Superfine sugar: Also called caster sugar. and when a recipe calls for ³sugar´ or ³white sugar. . Generally. so is often used in cream fillings and fudges. For outlining we recommend a candy writer (candy in a tube). We hope these tips and suggestions will help you in creating your craft ideas. Remember it's a fun craft. Honey: Any mild bee¶s honey can be used in recipes that call for honey. If you don't like your first attempt. such as a turtle would have different colors designs on his back. not of the ³creamed´ or ³honey spread´ varities.

but did you know you also need to adjust your candy recipes for high-altitude cooking? The most reliable way to do this is to perform the boiling water test with your candy thermometer. you would only boil it to 236 F. So if you were making a recipe that called for the candy to be brought to 240 F. Even a few degrees can make a huge difference in the successful outcome of the candy. as described on this page. if you do not have time to test your thermometer in boiling water. your approximate conversion would be four degrees less than the stated candy temperature. the more important it is to do this conversion. you would only cook your candy to 267 F.) If your recipe called for 280 F. For instance. if you live at 2000 feet above sea level.A guide for temperature It is well-known that water boils at lower temperatures at higher altitudes. or if you just want a general idea of how to adjust candy temperature recipes. (2 x 6 (thousand feet) + 1 degree for that extra 500 feet. here is a handy rule of thumb: Subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are above sea level. Remember. However. you should do the boiling water test on a regular basis. Another example: if you live at 6500 feet above sea level. As you can see. the higher the altitude. your convers ion factor would be 13 degrees less. this is just an approximation. and for a more accurate conversion formula. .

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