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- There has been such a high volumn regarding information on how to Make candy Creations, I used to do it as a profession and I am including my instructions, these are 2 different method on making them.
- Making this kind of candy is exciting because It's so easy to do and less expensive than ready made candy. Your candy making can be "never fail" if you just follow a few simple directions as followed.
- All chocolate and buttercreme candy, If properly melted, will be the right consistency for pouring into molds. NEVER add in lowfat milk, water,or possibly other liquid to thin the candy. Alcohol or possibly waterbased flavors should never be used to flavor candy. Only pure oil flavors should be used.
- DOUBLE BOILER METHOD Use warm water (below boiling) in the bottom part of the double boiler. REMOVE FROM HEAT. Place the candy in the top part of the double boiler over warm water in the bottom part. Wait for it to heat. Don't place a lid over the melting candy as condensation may drop into the candy. Be careful not to get any water into the candy. When it begins to heat, stir occasionally. The best molding or possibly pouring temperature is 95-110 degrees, but no need to check the temprature with a candy thermometer.
- MICROWAVE METHOD Place candy in a microwave safe bowl. Heat on medium or possibly half power. It takes about 2-1/2 min for one lb.. The candy can then be microwaved again for 15 seconds at a time till melted. Don't OVERCOOK Or possibly THE CANDY WILL BURN.
- When the candy is melted, pour it into the molds. Once the candy is poured, tap the mold on a flat surface to release air bubbles and level candy. Then place the mold in the freezer for approximately 5 min. This will cause the candy to set (make sure it is on a level surface in the freezer), and it will pop out of the mold easily when it is turned upside down and tapped. If it does not come loose quickly and easily, return it to the freezer or possibly refrigerator for a minute or possibly two. It won't pop out of the mold till it has been set properly. When the candy pops loose from the mold, It can be treated just as any fine candy and left out in room temperature. It will however, heat in tempratures exceeding 80 degrees. Let the mold come to room temperature before filling again.
- I also love to make chocolates. I have used both of these methods, but lately what I use is the disposable decorating bags which Wilton puts out in the cake decorating section of the supermarket. I just put some chocolate pcs in it and mircowave it carefully watching it so which it do not burn. When it is done I simply snip off the tip and fill the mold. Simple clean up which way:)
