Cream Cheese Mints- Recipe: 3 oz. cream cheese, 2 1/2 cups sifted confectionery sugar, Candy Flavoring (creme de menthe or peppermint) to taste, Icing Colors. Blend cream cheese with flavoring and coloring until softened. Gradually add confectionery sugar to cream cheese. Mix and knead until smooth, adding additional sugar if needed. Roll mixture into small balls and dip in confectionery sugar before pressing into mold. Pop mint out immediately and place on wax paper. Refrigerate overnight. (Makes appx. 4 dozen). Or use our RUBBER mint molds for this one.
Cookies-Gingerbread: Make 1 recipe of Gingerbread with regular molasses. Press a small amount of gingerbread dough into each cavity. Place mold in freezer for 15 to 20 minutes. Remove dough from mold, place on greased cookie sheet and bake at 350* for 15-20 minutes. When cool, paint with a small amount of clear vanilla mixed with desired shade of paste color. Paint figures with paste color mixture using decorator brushes. Let dry. Sugar Cookie/Rolled Cookie (1999 Wilton yearbook recipes): dust mold lightly with flour, roll dough into small ball, lightly dust ball with flour, press into mold and remove. Bake according to recipe instructions. Best used with simple, larger molds as the detail is lessened.
Butter- Fill cavity with butter or good quality margarine that is room temperature, smoothing top with spatula. Freeze until firm, 15-20 min., unmold onto waxed paper. Chill or freeze until ready to use.
Gelatin Wigglers - Spray molds with vegetable pan spray. Mix 12 oz. (2 large packages) gelatins with 2 1/2 cups boiling water and pour into candy molds. Place in freezer or refrigerator. Chill until firm. Lift from molds.
Fondant - Press Ready-to-use Fondant into cavity for a variety of designs. Attach to your cake using clear vanilla.
Edible Play Dough - Recipe #1: 1
cup peanut butter, 1 cup corn syrup, 1 1/4 cup confectionery sugar, 1 1/4
cup cups powdered milk. Stir until thoroughly mixed. Will keep for 2 weeks.
Do not refrigerate!
Recipe #2: 2 cups smooth peanut
butter, 2 cups rolled oats, 2 cups dried milk, 2/3 cup honey (optional
- rice cereal, coconut, Sprinkles).
Store in an airtight container. For each recipe, knead in enough confectionery
sugar so dough is not sticky. Roll into small bail, dust lightly with powdered
sugar, press into mold, unmold.
Molded Buttercream - Edible molded shapes of buttercream, Thicken the buttercream with enough confectionery sugar so that it can be worked like pie dough. Dust your Candy Mold with cornstarch, press the thickened buttercream into the mold and turn out. Optional: paint with Icing Colors thinned with a drop or 2 of clear Vanilla.
Sugar Molding - Place 2 cups lump-free granulated sugar in large mixing bowl. Make a well in sugar and add water (if tinting, blend icing color into water at this point). Rub mixture in hands and knead for about I minute or until well blended and mixture packs like wet sand. Be sure there are no lumps in mixture. Keep covered with damp cloth when not in use. Dust mold with cornstarch to prevent sticking. Pack sugar firmly into mold, using spatula to remove excess sugar. Unmold onto cornstarch dusted cardboard circle to completely dry. Sugar molds here.
Cinnamon Molds - Recipe: in a small bowl, combine 1/4 cup applesauce and 1/2 cup cinnamon (optional: add 1/4 tsp. each allspice, cloves and nutmeg). If mixture is too dry, add a Tsp. more applesauce, to make a smooth paste. Press into candy molds; let dry approximately 1 hr. remove from molds and dry at least over night. After drying, attach ribbons with hot glue for hanging, add to place cards, napkin rings, wreaths or packages as decorations.
Plaster Molds - Rub a small amount of detergent into each mold, wipe out excess soap with paper towel, leaving thin, even coating for easy release of plaster casting. Follow package instructions for making plaster of parts to a medium moist consistency. Fill mold 1/2 to 2/3 full. Tap to remove air bubbles. Add wires or pins for hanging. Air dry 3 hours. or more until solid. Tap gently to unmold onto towel. Dry overnight. Paint with acrylic paints. - The brand name, Faster Plaster*, available at craft stores, works quicker and is more durable. Leave in mold 1 to 1 1/2 furs. Heat to dry according to package directions. Let your imagination go: add magnets, use as paperweights, add to decorations, tree ornaments, piece cards, napkin rings, pins, etc.
Plaster in Pantastic cake pan - Fill pan with plaster and let set as directed on package. You can color it and place different colors of plaster too, if you like. The cow pantastic pan is a perfect example...make spots black etc.
Cornstarch Clay-Recipe: In medium saucepan stir together 1 cup cornstarch and 2 cups baking soda. Add 1 1/2 cups cold water all at once and stir until smooth. Add icing color if desired. Cook over medium heat, stirring instantly, until mixture reaches the consistency of slightly dry mashed potatoes. (Mixture will come to a boil, then start to thicken first in lumps and then in a thick mass; it should hold its shape.) Turn out onto plate and cover with a damp cloth; cool. When cool enough to handle, knead thoroughly on cornstarch dusted surface until smooth and pliable. Use immediately or store completely cooled clay in tightly closed plastic bag or air- tight container. May be kept in cool place up to two weeks. Knead thoroughly before using. Makes about 2 pounds of clay. Recipe may be cut in half. Make a small ball, dust lightly with cornstarch, press into clean, dry molds. Tap out and let dry. Paint as desired.
Purchased Products - Model Magic by Crayola is a press in, tap out let harden product that works great. Also, there are a variety of polymer clay products on the market (Filmo, Sculpey. Premo, etc.) that work well. They harden with baking. Dust the cavity generously with a soft brush and cornstarch before adding the softened (by hand) clay. Follow package instructions for baking.
Candles - Melt wax (either new candle wax or shaved old candles) in small jar or can in pan of water over medium heat. Be careful! It's hot! Pour into molds. As it hardens, poke and leave a toothpick in center for threading wick when hardened or use darning needle to pull it through. Let harden (room temp. or refrigerator). Pop out.
Soaps - Use only Dove or Caress soaps. Melt in microwave 30 seconds on medium, then at 15 Second intervals just until it becomes the consistency of a thick creme center mix. If it bubbles, it's getting too hot. Or you can use a double boiler to soften. Stir to mix and form into balls. Handle with care - it's HOT. Press into molds and use a spatula to level. Freeze until firm then pop out. (Ivory, foams too much and Irish Spring Is too strongly scented).
Crayons - Melt, as for candles, old crayons of the same or similar colors, and pour into molds. Allow to harden. Pop out of molds.
Sidewalk Chalk-Recipe: Stir together 1 cup water, 2 cups plaster of pans, tempera powder color (or Icing Colors). Pour into molds, tap gently to remove air bubbles. Let stand at least an hour until semi-firm,. To remove, invert mold on bath towel and gently tap until it releases.
Playdough - Use commercial play dough or your own. Recipe: 3 cups flour, 3 Tablespoons alum, 1/2 cup salt, 2 Tablespoons cooking oil, 2 cups boiling water. Add Icing Color to liquid. Adjust color intensity as desired. Mix in order given. Can use a dough hook, Mixmaster, or stir with a spoon. Knead well adding more flour until not sticky and workable. Keeps up to 6 months in heavy plastic ziplock bag. This dough is non-hardening.
IMPORTANT NOTES
To eliminate contaminating Candy products, mark molds used for crafts with a permanent marker, Crafts Only Store separate from molds used for candy.
Sugar molding may scratch molds so they will not make smooth chocolates.
To keep molds from drying out, wash them using mild soap (not a degreaser) and warm water (not hot).