make candy

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An Illustrated Guide to Helpful

Candy Tools

By Elizabeth LaBau, About.com 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


(c) 2007 Elizabeth LaBau, licensed to

About.com

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 inorder for the candy to behave and set properly. Although it is possible to make candy without

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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 touchingthe bottom of the pan.

Candy Molds


(c) 2007

Elizabeth LaBau, licensed to About.com

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 outonce 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

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(c) 2007


Lollipop molds are similar to candy molds, except that they have a space for inserting a

lollipop stick. 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. The candy will harden around

the stick, and once set, can be removed as a single piece.

Dipping Tools


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(c) 2007 Elizabeth LaBau, licensed to About.com

Dipping instruments for candy can range from simple dinner forks, to inexpensive plastic

instruments, 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, professional candy. Instruments vary in size and shape depending

on the candy or fruit to be dipped. A variety of tools can generally be found at craft or

cake/candy supply stores.

Candy Cups


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(c) 2007

Elizabeth LaBau, licensed to About.com Candy cups are thin paper or foil cups, similar to muffin cups, that are the perfect size for

holding a bite-sized candy or truffle. They help prevent candies from sticking to each other or your serving plate, and they make your candy look much more professional. Seasonal and

decorative candy cups are also available to make your candy suitable for special occasions.

Candy cups are also used to create chocolate cups.

Candy Colors


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(c) 2007


Coloring chocolate candies requires special food coloring. The coloring typically found in the

baking section of grocery stores is water-based. If added to chocolate candy, this coloring

will cause your chocolate to "seize" and the candy will no longer be easy work with or mold.Candy colors are oil-based and are suitable for all types of candy. It can be mixed in with

your candy while liquid, or painted on the molds prior to pouring in the candy. Powder

coloring, often called "airbrushing colors" are also generally appropriate for candy coloring.

Pastry Bag and Tips


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(c) 2007


Pastry bags and tips are useful for filling molds or delicate candies with small openings.

Often, candies can be filled using a spoon, but this tends to create a bit of a mess, especially if

the candy opening is small or the filling is sticky. Pastry bags eliminate much of the mess and

speed up the filling process. Bags and tips are also good for adding decorative touches tocandies using icing, chocolate, or other confections.

Bench Scraper


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(c) 2007

Elizabeth LaBau, licensed to About.com Bench scrapers are a great kitchen tool in general. In candymaking, I use them to clean

surfaces, work hot sugar candies such as fondant and taffy, scrape ingredients, spread candyflat in pans, and make precise cuts in fudge and nougat.

Pastry Brushes


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(c) 2007


Pastry brushes are useful for precise application of liquids or coloring. Larger brushes can be

used to oil molds or pans to prepare them for sticky candies, and to brush down the sides of

saucepans to prevent crystallization when cooking sugar syrups. Smaller brushes can be used

to apply candy coloring to molds, to paint finished candies, or to brush chocolate on candycups to create chocolate shells.

Offset Spatulas


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(c) 2007

Elizabeth LaBau, licensed to About.com Offset spatulas are angled metal blades that come in a variety of sizes. Their unique shape

makes them ideal for spread frosting and smoothing the tops of poured candies like fudgesand nougat. These spatulas can also be used for filling piping bags, smoothing the tops of

candy molds, and cutting and serving slices of candy.

Candy Scoops


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(c) 2007 Elizabeth LaBau, licensed to About.com

If you make truffles or other round candies with any degree of frequency, you will find the

candy scoop to be an invaluable tool. While regular spoons do the job of creating small ballsof candy, the results are often misshapen and have to be re-rolled by hand. Candy scoops

consistently create perfectly formed spheres of candy quickly and reliably. They are also

available in a variety of sizes, depending on how large you want your candies to be. If you

are using a loose ganache or other candy base, you will need to refrigerate it until it is firm

enough to scoop.

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. Tools used are linked to the section where they are located.

HOW TO STORE CANDY COATED chocolate Merckens coating chocolate will keep up to six months when stored in a cool, dry pla ce,

free from odors. Ideal storage temperatures are from 55F to 75F. Chocolate shouldalways be stored in airtight containers to keep moisture out. Moisture causes the product

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to be thick when melting. If product absorbs too much moisture it will not melt at all. . HOW TO CARE FOR MOLDS Molds are only washed when too dirty to use. Plastic candy molds should be washed in

lukewarm water. You may use a mild dish washing liquid if necessary. Do not soak

molds, nor scour them. HOT WATER will discolor and warp molds. After washing, towelor drip dry; store flat.

HOW TO MELT chocolate 1) Put chocolate into top of a double boiler.

2) Use hot tap water, (130F to 150F), in bottom of doubleboiler to melt chocolate. . 3) Let chocolate set 5 to 10 minutes and then stir with a spoonor knife to hasten melting. NOTE: Do not boil chocolate on stove. Product will thicken andwill be difficult or impossible to use. Do not spill water in

chocolate. This will change the texture of coating chocolates.They will appear streaky and become thick and grainy.

. Chocolate may also be melted in glass jars. Place chocolate in glass jar and melt insauce pan with hot tap water in the pan. Or use an electric skillet with a wash cloth on

the bottom, with hot tap water in the pan. Jars are convenient because you can clean off the top edge of jar, cover and store until next use. When ready to use again, take off cover, place jar in hot water and melt down. As melted coatings are used, refill jars with

more chocolate as needed. Coatings may thicken after prolonged heating. To thin, add

Paramount Crystals. Melt in a tiny cup and add small amounts until you get desiredconsistency. Coatings can also be melted in a microwave oven. Place 1 lb. of coating in a

bowl or large measuring cup. Do not cover. Place in microwave oven on medium power.

Microwave coating three minutes, then stir. Continue microwaving at short intervals untilcoating is melted. Be sure to stir between intervals. When using smaller amounts of

coating, reduce microwave time. When coating is melted, place on hot pad and useimmediately. If coating should thicken, microwave again to melted consistency. Careful!

Chocolate wafers will not change shape until stirred!

HOW TO MOLD FILLED CANDIES Sugarcraft supplies a large variety of molds suitable for filledcandies. Molds should be deep enough to coat, fill and cap. . 1) Fill each cavity approximately 1/4 full. Pull coating up thesides of each cavity using a brush. Be sure cavities are

completely coated and don't leave any holes or bubbles. Also,

be sure to coat evenly. You have now formed the shell to holdthe filling. Coat one cavity at a time. If you spoon coating into

all the cavities and then try to brush coating up the sides,depending on how fast you work, 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.

Alternative coating method for larger jobs: especially better for molding chocolate

covered cherries. Warm chocolate in a double boiler. Put melted chocolate into large squeeze bottle. Squeeze out chocolate into each

mold cavity. Tilt the mold to be sure each cavity is coated clear to the tops all aro und. Invert mold over a cake grid

with either wax paper or a foiled pan underneath to catch the drippings. Let the excess chocolate drip out. Whenchocolate starts to set up < no longer shiny & is "rubbery looking > , use a small angled spatula to scrape off drippings

level at tops of each cavity. Let chocolate shell completely set up. No need to refrigerate yet.

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Roll candy filling into a ball and place in each molded shell cavity. Now, seal the top: Using the squeeze bottle of chocolate working in a spiral from outside to center, adding chocolate on the top to carefully seal. Chill in freezer

section until chocolate separates from the mold, about 10 minutes. Invert mold to dump out finished candies

CAREFULLY! Candies may crack if they hit the table hard & you have to eat all your mistakes.

y Reuse "drippings" of chocolate. Our Merckens® chocolate re-melts just as easy as fresh chocolate. y

I use 5 molds at a time. More & the chocolate may set up too quick for you. I think I make about 100 anhour, maybe more, this way.

2) After you have finished the whole mold, place into the freezer until coating has set -up

firmly but not frozen. If you freeze a mold you will hear a cracking sound when youremove it from the freezer. This means that your candy will leak when filled, especially

chocolate covered cherries. Others may not leak juice like the cherries but will have agrease secretion. If shells crack, snap out and throw them back into double boiler,

remelt and coat mold again. CHERRIES: Wrap in pretty candy foils and it helps to sealthem. . 3) Roll filling into ball and place into shell. Be sure to leave enough room for a cap. If

fillings are too soft to roll into a ball, a decorating bag wi th a round tip will be the easiest

way to fill shells. You must be sure to keep the top edge of candies clean so your cap willhave a coating to coating seal. Otherwise your filling will leak out of the shell where your

cap did not seal properly. . NOTE: Our soft creme fillings are excellent and easier to use then the nougat type. . 4) Cover the filling with a spoonful of coating. Be very careful not to overfill. If you

overfill, your candy will have a rim around the edge and will resemble a hat. Using yourbrush, gently brush coating back and forth to smooth bottom of candies. Never tap afilled candy; the shell is very fragile. . 5) Place mold in freezer until candy has set-up. When making candy you need to learnhow to tell when the candy is ready to release from the mold. It is difficult to express in

terms of time when your candy is ready for removal from the freezer. The larger your

molded candy the longer it takes to set-up. If your freezer is packed full of food it maytake longer. If your freezer is empty your candy will set-up faster. Further, after you

open and shut the door a number of times, your freezer will take longer. When yourfreezer comes on again your candy will set-up very quickly. You must learn the shiny

look and the dull look. When you spoon the candy into the molds it looks wet or shiny.

As the candy sets up and releases from the mold, the mold takes on a dull finish. Thismeans candy has released from the mold and is ready for removal from the mold. . 6) Remove from freezer, invert mold carefully. Check to see if the mold looks shiny or

dull. If the mold is shiny, return it to the freezer. If the mold has a dull look then releasefrom the mold by carefully tapping mold. If candy doesn't release after tapping several

times, return it to the freezer for another minute or two. NOTE: After molds come out of the freezer, bring back to room temperature before usingagain. Cold molds may cause air bubbles to appear.

HOW TO MOLD SOLID FLAT PIECES AND LOLLIPOPS

1) Use clean dry molds. . 2) Spoon melted chocolate into mold. Do not overfill; this will

cause your candy to result in a rim around the edge. . 3) Tap mold to release air bubbles. Also, this will smoothest the

candy. If candy isn't smooth enough, use brush in a gentle

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back and forth motion to finish smoothing. At this time, if making lollipops, add sticksand roll to coat. Coating sticks makes them more secure. . 4) Place mold in the freezer and leave there until candy has set-up. . 5) Remove mold from freezer and check for shiny or dull look. If ready, turn over and

release candy from mold.

HOW TO MOLD WHEN PAINTING IN SEVERAL COLORS Where to buy Squeezit Mold painter Molds Sucker Sticks . HOW TO MOLD MORE THAN ONE COLOR PIECES AND LOLLIPOPS 1) Use clean dry molds. 2) Use Squeeze bottle filled with melted coating chocolate. (as shown above). Paint color

details into mold. Save one color to use to fill. Let each color set up before addinganother against it. 3) Add stick if making suckers. 4) fill the mold with the last color of coating chocolate when the painted parts are set, .

5) Tap mold gently, to release air bubbles. Also, this will smooth -out the candy. If candyisn't smooth enough, use brush in a gentle back and forth motion to finish smoothing. At

this time, if making lollipops, add sticks and roll to coat. Coating sticks makes themmore secure. 6) Place mold in the freezer and leave there until candy has set-up. 7) Remove mold from freezer and check for shiny or dull look. If ready, turn over and

release candy from mold. .

HOW TO MOLD WITH TWO PIECE MOLDS

... turkey: #2036 *Trimming 3D molds HERE There are two types of two piece molds. The first type is clippedtogether and there is an opening where you fill the mold. The second type is also cli ppedtogether but there is no opening to fill the mold. The mold with the opening is easily

made solid. First, clip the mold together using bulldog clips or other clips that will not

damage the mold. Then fill mold through the opening until full. Watch for air bubbles;remove by tapping mold or use paint brush. Place in freezer until coating is set -up. Note:

Remember, when coating has a dull look, this means it has released from the mold and

is ready for removal. Remove from freezer, unclip mold and take off one half of mold.Clean seam edge by carefully running object, such as a toothpick, around the molded

candy. Do not use anything too sharp or you may damage the mold. Cleaning the seambefore removing from the other half of mold helps to prevent fingerpr ints on candy.

Sometimes bottoms of pieces need to be trimmed with a sharp knife to make them stand

properly. . You may make this same mold a hollow candy by clipping together as described above.

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Then fill 2/3's full and roll until candy completely covers mold. Drain excess candy fromthe mold. Place in freezer until candy sets up. The larger the piece, the longer it takes to set-up. Be careful not to leave in freezer too long, otherwise piece will freeze and crack. When candy has set up, remove from freezer and repeat this process at least one or twomore times to thicken walls of candy. Meanwhile, place a small flat pan or tray in the freezer to cool.

Remove cooled tray from freezer. Place wax paper on the tray. Fill mold approximately 1/3 full. Place tray over mold and invert mold so candy will run down and setup on tray. Quickly place mold on tray in freezer in upright position. This molds the bottom into your hollow piece. Leave in freezer until set up. Remove from freezer. Remove one half of the mold and clean seam. Remove the other half of the mold and trim bottom if necessary. . To make a solid piece of candy using a two piece mold with no opening, fill one half of the mold to the edge and place in the freezer. Cool just long enough to set-up top half of

candy. Remove from freezer. Fill other half of mold to the edge and then addapproximately one more teaspoon of candy. Now take the half that has set-up and place

on top of melted half. Clip together. Candy will bleed out of mold se am. This will assure

that you won't have cracks at candy seams. Now that the mold is clipped together, turnover so that melted half is on top. This helps the two halves to adhere. Place in freezer.

When ready, remove from freezer. Remove one half of mold and clean seam. Remove

other half of mold and trim the bottom if needed. . To make a hollow piece of candy with this mold, fill one half of mold and clip together. Roll mold until completely coated. Place in freezer in upright position and allow to set -up approximately three minutes. Remove from freezer and repeat this process one or two more times. Place mold in upright position in freezer until set -up. Remove from freezer, remove one-half of mold and clean seam. Remove the other half

of mold and trim bottom if necessary.

HOW TO MOLD A BASKET Basket Mold above is #90-2418 HERE Some basket molds come pre-cut. Most basket molds have to

be cut and trimmed. When cutting and trimming the mold, be

careful to leave enough edge for your clamps. Next, cut out thetop of the basket. This is easily done using a sharp pair of

scissors; be sure to trim edge carefully so the basket will beeven. Clip basket mold together. Fill 2/3's full and roll basket tocoat mold completely. .

NOTE: If you have trouble rolling basket, you can use a paint brush to draw the coatingup the sides of the mold. Before placing mold in the freezer, stand mold in a Styrofoam

block. Make a cut in the Styrofoam large enough to hold the mold upright. Another wayto support the mold is to purchase hand clamps which will clamp the bottom of the moldsecurely. The handles also serve as a freezer stand for your mold. A third option is tostand your mold in a bowl and fill-in around the mold with paper towels sufficiently to

support the mold. After standing mold upright, place in freezer. When coated part of mold is set-up, remove from freezer and roll basket to coat again. Return to freezer to

set-up again. If basket is small, coating twice is sufficient. Medium or large baskets

should be coated a third time. After coating basket three times place in freezer to set-upcompletely. Allow extra candy coating to accumulate in the bottom of the basket. The

basket needs the extra weight in the bottom for stability. This keeps the basket fromtipping over when filled. When basket has set-up, remove from freezer, remove mold

and trim as previously described.

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. 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. Youneed this 'lip' to fasten the clips as shown. CLAMPS

SOLID: Fill each half. Put together and fasten with clips.

Place in freezer until chilled solid. Turn the mold several

times while it is chilling. This prevents air holes on theoutside. TIP: You can see that it has separated from the

mold when it is solid. HOLLOW: Fill only one side. Clamp mold sides together.Turn the mold until both sides are well coated. Place in

freezer to chill. Turn several times while chilling to becertain that both sides are evenly coated. FOR VERY LARGE MOLDS: Be sure this mold would fit in

your freezer before purchasing! Besides trimming the moldto leave a 1" lip, now also trim the bottom out to leave a 1" lip. Clamp mold sides

together. Fill through the cut out hole in the bottom. Chill as usual, turning several timesto be evenly coated. Remove from freezer and refill again. Refill as many times asneeded so that the chocolate is thick enough. It usually takes 3-4 filling times depending

upon the size of the mold.

HOW TO COLOR MOLDS...alos see "Painting Lolipops" below next Molds are colored by painting the smaller areas of a mold with a nylonbrush. Use small brush for painting small details and a large brush for

larger details. Melt colors. Dip brush into desired color and apply to an

area of the mold. Continue to do this until desired areas are colored.The last and largest area you will spoon the color in and fill the mold.

Never tap a mold that is colored. Tapping the mold will cause runningof the colors. If you do not have enough brushes for all of the colors

and you want to change the color on the brush, wipe brush clean, dip

into new color and brush on a paper towel. Repeat the process untilbrush shows no trace of original color.

Do not wash brushes because wet brushes should dry approximately 24 hours beforeusing again. Another way to color molds is with a small 2 ounce squeeze bottle. Thisbottle was designed for the purpose of coloring and filling small molds. Fill bottle and use

#1 cake decorating tip. When you turn the bottle up-side down and squeeze, the candycoating will run out. When you stop squeezing and release the pressure from the sides of the bottle the candy coating will draw back into the bottle. Be careful not to apply too

much pressure. Further, excessive candy will cause the colors to run. The squeezebottles also come in 8 Ounce and 16 Ounce sizes. The larger bottles are used for filling

molds. The bottles must be placed in warm water between uses. When you are done

with the bottles, drain out melted coating. Place bottles in the freezer. When candy hasset-up remove from freezer, squeeze bottle and coating will break up. You can now

shake the hard coating from the bottle. Wash, dry and store bottles until next use. . Another way to paint molds is by using parchment paper cones. Fill cone 1/3 full of

melted candy coating. Squash sides of bag and roll bag down tight until you applypressure on coating. Tape bag so that it doesn't un-roll. Bags are stored in the dry top of

a double boiler with hot water underneath. When ready to use, lift cover remove colorneeded, cut small hole in end of bag and you are ready to use like a crayon to color.

When done, return the bag to top of double boiler with cut end up. Replace double boilercover. Double boiler acts as oven to keep bags warm so your candy coating will stay

melted. Be sure to keep hot tap water under double boiler while coloring bags are in use. . 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. Lay the

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bath towel on the counter folded in half. Melt chocolate in the microwave, enough to filleach mold painter with colors needed. Use the decorating tips provided, instead of abrush. (Other plastic tips) T his goes a lot faster since you can have enough chocolate

available to complete each paint job. Let the painted piece set until it is no longer runny

before you paint another section. Lay the squeeze bottles on the towel and cover themwith the heating pad. Use a large squeeze bottle to fill with the last color. It is

recommended that you use the lightest color to fill. When finished for the day, simply

unplug the heating pad and let the bottles cool. Then plug back in to start again anotherday. -----------------------------------------------------------------------

Painting Details in Lollipop Molds

Adding color details to candies makes them more realistic and

much more fun! For large areas of color, it's best to paint themelted candy right in the mold before the whole candy is

molded using a decorator brush. Or, for very small details like

vines, mouths and messages, melted candy should be pipedonto molded candies using a parchment bag with a small hole

cut in the tip.

Tools: Candy Melting Plate Decorator Brush Set Disposable Decorating Bags Parchment Triangles

instructions

Step 1 Melt desired Candy Melts® colors in the microwave, using the CandyMelting Plate. With decorator brush, paint areas of candy molds with

melted candy in one color.

Step 2 Refrigerate mold a few minutes until candy is firm, repeating for eachadditional color. For best results, always fill in one section of the mold ata time and let set before adding additional colors.

Step 3 To complete candy, using cut parchment bag or disposable decoratingbag, fill mold to top with melted candy. Tap mold, refrigerate until firm

and unmold.

Suggestion Our make ideal place markers at your holiday party. After assembling all

the candy parts, add the name using melted candy in a cut parchmentbag.

----------------------------------------------------------------------- HOW TO CARE FOR MOLDS

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Molds are only washed when too dirty to use. Plastic candy molds should be washed inlukewarm water. You may use a mild dish washing liquid if necessary. Do not use harshdetergents such as Dawn. It will remove the shiny finish. Do not soak molds, nor scourthem. HOT WATER will discolor and warp molds. After washing, towel or drip dry; store

flat. . HOW TO CARE FOR BRUSHES

Wash brushes in warm water with a small amount of dishwashing liquid. Wash brushesquickly. Never let a brush soak in water because glue will soften and bristles will fall out.After brushes are washed, gently squeeze out excess water and stand brushes bristle

end up to dry. Brushes should dry for at least 24 hours before next use. . Keep covered tightly - wrap box also in plastic (saran) wrap & store in cool place. Keeps

about 3-4 weeks. The cherries don't spoil. "Bloom" occurs when chocolate is not tightly

sealed. Add invertase if kept longer. . ---------------------------------------------------------------------------------- Trimming, and molding in 3D . The information is provided to help with melting chocolate candy and making the

completed items by using plastic candy molds.

. A EASY WAY TO TRIM A 3D MOLD The first step is to make sure your mold is capable of making a 3D Design. This is quite

simple. Make sure the back shows an identical reversed image of the front. Many molds

look as though they are 3D capable, but when examined closely they have slightdifferences that do not allow 3D Molding. . TRIMMING FOR THE CLIPS The ideal way to get the pieces of the mold to give you the best seal is to place theholding clips as close to the design as possible. For this you'll need to cut/trim in closer

to the cavity on the mold. . Trim around the mold leaving a 'lip' of about 1" all around for the clamp later. It does

have a tendency to be forced apart by the weight/pressure of the pour. Tightly placed

clips help to eliminate the spreading apart of the candy mold, which will help cut downon the final stage of trimming the excess from the completed piece. . For very large molds, such as the 3D bunnies 24" tall or more, this method is essential.

You probably would never make the mold solid. You probably will need to coat the moldseveral times before the bunny is thick enough. . HINT: the more clips you can use the better the seal. Use small pointed clips for

reaching into thin narrow areas. The neck area on this mold seals better with a small clipthat can reach in next to the cavity, then a wider clip that can't get into the space

between the head and the shell. . DECIDING ON THE PIECE! Before you trim/proceed any further, you need to know whether you'll be making a

Hollow or Solid pi ece. Once you trim for making a solid poured piece it will be morecomplicated using the candy mold for doing hollow pieces. . If you decided to try a HOLLOW piece then you don't need to do anymore trimming, you

can now use the mold as it is. Here's how. 1. Separate the mold so you have both halvesopen. 2. Fill one of the halves with chocolate. 3. Place the other (empty) half back on top of the filled half. 4. Clips both pieces securely together. 5. Rotate the clipped together mold. Work it so the hard to get at areas fill in first. Youwant these areas to be filled first because as the chocolate cools it'll be more difficult to

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get and even fill. The smaller the area the less likely it will fill properly if you wait to longto work the chocolate into it. For really hard to fill areas, try flicking the outside of themold with your finger to get the chocolate to work in and help remove air bubbles. 6. Once you're satisfied with the small areas, continue to slowly rotate the mold in all

directions, side to side, top to bottom, side to bottom, top to side etc. This will create anice even consistency of the thickness all the way around. Once the chocolate stops

moving around in the candy mold it you can now place it in the refrigerator for the final

cooling. . SOLID If you have decided on trying a fully filled/solid piece, you'll need to cut a pour holesomewhere in the mold to allow filling. The base would probably be the most likely area

to cut the mold, however depending upon the design you may prefer to cut the fill hole

in some other area of the candy mold. Try to choose a spot where it will not take awayfrom the actual design of the piece. . This shows a rough cut pour hole cut out in the ba se of the mold for making a solid

piece.

POURING THE SOLID FILLED PIECE A set of helping hands is always great for holding the mold while it's being filled. If noone is available then placing the mold between a couple objects to stabilize it will work . . Start pouring a little bit, 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. You definitely don't want to fill themold only to have it run all over the table. . If you are satisfied with the seal then you can continue pouring the mold full. . Hold or Leave the completed pour for a while, wait long enough that when moved your

chocolate will not run out the pour hole. Once it has set -up enough to be safely movedyou can place it in the refrigerator for final cooling. Since much of the inside of the piecemay still be soft, it's recommended that it be placed in the fridge in and up right position

(pour hole up). Actual cooling time will vary on the size of the piece. . REMOVING THE PIECE FROM THE MOLD. Once the piece has properly cooled, it's now safe to remove it from the mold. First

remove all the clips that hold the 2 pieces of the candy mold together. Very slowly

separate one side of the candy mold. DO NOT rip the mold apart, they have a tendencyto form a vacuum and may break the piece if pulled apart to quickly. Gently pull it apart

allowing air to work into the cavity of the mold. This is critical on thinner designs thatcannot stand up being forced apart. . FINAL PREPARATION BEFORE PACKAGING Once the completed item is fully removed from the mold, now is the time to trim off anyexcess that may have squeezed into the seams. Using a medium sharp knife simply run

it around where the seam was and this will cut off any extra, making a nice smooth

design. Don't try to remove all the details created by the seam, it's a waste of time justclean it to remove the unsightly looks. Even professionally molded chocolates show a

slight seam. A properly clipped together mold will require ve ry little if any seam

trimming. .

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FUN TIME !! Now we're ready for decorating. We recommend waiting for the completed item beforedecorating. Most of the time if you paint the mold prior to pouring 3D items as wedescribed above, the painted areas will bleed into none painted or be deformed by the

pour. HINT: A candy glove is essential for holding the finished piece for trimming. .

A nicely detailed design, such as a turtle would have different colors designs on his back,maybe an outline between those design for highlights. For outlining we recommend acandy writer (candy in a tube). Or using a finely pointed object, a brush tends to smear

when trying to decorate fine lines. The tip of the brush handle works great along with atoothpick (none flavored tooth pick). Simply dip any of these items into the chocolate

and then paint it on the candy piece. This is also a nice time to add extra decorations as

desired. Candy eyes really make the pieces look nice. . We hope these tips and suggestions will help you in creating your craft ideas. Remember

it's a fun craft, feel free to experiment, come up with your own designs and creations. If

you don't like your first attempt, simply melt it down and try another one. Or like mysel f,I like to EAT the evidence of a mistake!

A guide to sugarOne thing most candy recipes have in common is their copious use of sugar. It¶s important to

know the distinctions between different types of sugar products, so that your candies are

successful.

y Granulated sugar: This is derived from either beets or sugarcane, and when a recipe

calls for ³sugar´ or ³white sugar,´ it is referring to granulated sugar.

y Brown sugar: This is granulated sugar with molasses added. It comes in ³light´ and

³dark´ varieties; light brown sugar has a milder flavor and is usually recommended

for candy making. Brown sugar should be packed down in a measuring cup while

measuring. Generally, brown sugar should not be used to replace other sugars.

y Superfine sugar: Also called caster sugar. This is granulated sugar with a very fine

texture. It is useful when making candy centers because it dissolves quickly and

doesn¶t produce a grainy texture. Superfine sugar can be used in place of regular

granulated sugar without adverse results.

y Powdered sugar: Also called confectioner¶s sugar or icing sugar. This is very fine-textured sugar with cornstarch added; it needs to be sifted before use. Do not use

powdered sugar to replace any other sugars in candy recipes.

y Corn syrup: Also known as glucose. Corn syrup is produced from cornstarch and

comes in ³light´ and ³dark´ varieties; in confectionery light is generally preferred.

Corn syrup prevents other sugar from crystallizing and makes cooked candies firmer,so is often used in cream fillings and fudges.

y Invert sugar: Liquid sugar. It improves the shelf life of many candies. Only use

invert sugar if a recipe specifically calls for it.

y Honey: Any mild bee¶s honey can be used in recipes that call for honey. The honey

should be liquid, not of the ³creamed´ or ³honey spread´ varities.

y Molasses: A by-product of the sugar refining process, it is a thick dark syrup with a

distinctive taste.

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A guide for temperature

It is well-known that water boils at lower temperatures at higher altitudes, 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, as described on this page.

However, if you do not have time to test your thermometer in boiling water, or if you just

want a general idea of how to adjust candy temperature recipes, here is a handy rule of thumb:

Subtract two degrees Fahrenheit from a stated temperature for every 1000 feet you are

above sea level.

For instance, if you live at 2000 feet above sea level, your approximate conversion would be

four degrees less than the stated candy temperature. So if you were making a recipe that

called for the candy to be brought to 240 F, you would only boil it to 236 F.

Another example: if you live at 6500 feet above sea level, your convers ion factor would be

13 degrees less. (2 x 6 (thousand feet) + 1 degree for that extra 500 feet.) If your recipe calledfor 280 F, you would only cook your candy to 267 F. As you can see, the higher the altitude,

the more important it is to do this conversion. Even a few degrees can make a huge differencein the successful outcome of the candy.

Remember, this is just an approximation, and for a more accurate conversion formula, you

should do the boiling water test on a regular basis.

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