While a variety of plastic candy moulds are available for use with candy melts and chocolate, not many of these moulds will stand up to the temperatures of hot liquid sugar candy or gummy candies. Additionally, designs may be limited and you may simply want to make a truly unique candy. Homemade candy moulds are fairly easy to make from cornstarch, and you can reuse the cornstarch several times as long as you prepare your workspace to catch the excess when the candy is removed from the mould.
- Skill level:
- Moderately Easy
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Things you need
- 1/2 sheet cake pan
- Full sheet cake pan
- 1.81 to 2.27kg. cornstarch
- Dowel rod
- Hot glue gun
- Items to create desired impression
- Grid-pattern cooling rack
Set the 1/2 sheet cake pan into the full sheet cake pan.
Pour the cornstarch into the 1/2 sheet cake pan, gently pressing it into the pan so there are no spaces or cracks.
Roll the dowel firmly across the cornstarch to create a smooth, level surface.
Lay the dowel rod across the pan, and mark on the dowel where the edges of the pan are.
Glue the items that will form the impressions of your mould onto the dowel rod, being sure to keep them within the marks you made to indicate the edges of the pan and to space them far enough apart so that the moulds will not push into one another.
Press the glued-on items firmly into the cornstarch--the ends of the dowel rod should prevent them from going to the bottom of the pan--and then lift them out gently. Repeat this process to create rows of moulds, remembering to space them appropriately.
Pour your liquid candy carefully into your moulds and allow it to cool completely. To remove candy from the moulds, lay the cooling rack over the 1/2 sheet cake pan, and then swiftly flip the pan and cooling rack over, catching the cornstarch in the full sheet cake pan.
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