What kind of mold do you use for hard candy?

SARAH SAYS: The best solution is to use silicone molds. These are definitely the way to go. Nothing sticks to them, especially fat-free stuff like sugar. No greasing is ever needed for silicone molds when used with sugar.

How do you pour candy into a mold?

Carefully fill molds by pouring in a small stream of hot sugar. Do not use a spoon and do not scrape sugar from sides of pan into molds. Let molds rest until sugar hardens, about 20 minutes. Gently unmold lollipops, wiping excess oil from surface of candy if necessary.

Do you need to grease silicone candy molds?

Generally, good old greasing is not really necessary with silicone molds. However, using cooking sprays or even greasing before baking and cooking can make your life a lot easier when it comes to washing them later on.

Can you use silicone mold for hard candy?

Silicone candy molds can be used for things such as chocolate, fondant, caramels and gum paste, but it cannot be used to make hard candy.

How is a cast iron mold made?

Iron casting is a manufacturing process in which a molten material is poured into a mold, which contains a hollow cavity of the desired shape, and then allowed to solidify. The solidified part is also known as a casting, which is ejected or broken out of the mold to complete the process.

How do you season a cast iron mold?

To season a brand-new cast-iron mold or pan, heat your oven to 300 F. Then, wash the cast-iron in hot, soapy water. Rinse and dry thoroughly before applying a liberal coat of solid vegetable shortening to every nook and cranny.

How long do candy molds take to set?

How long it takes for the chocolate to completely set up in the molds depends on the size of the plastic candy mold. Smaller molds might take 5 to 10 minutes and medium to large molds could take anywhere from 15 to 20 minutes.

Why is my rock candy not hardening?

The simple answer is that there is too much moisture in your candy. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.