- First impression Silicone moulds made from high quality silicone
- Design: Fashion set
- High working temperatures from 250 degrees to freezable
- Warm water wash clean
All First Impressions Moulds can be used with:
Fondant, Gumpaste, Pastillage, Chocolate, Hard Candy, Candy Clay, Candle Making, Royal Icing, Polymer Clay, Soap Making, Ice, Bread dough, Marzipan, Cold Porcelain, Gelatin, Marzipan, Gum Candy.
Cavity sizes vary from 35mm to 25mm to 4mm
After cooking your hard candy recipe, carefully pour the candy into a glass measuring cup with a spout, then slowly and carefully pour candy into the mold.
Let harden on the counter, and then pop the piece out by gently holding the mold with your thumbs on top and fingers on the bottom of the mold and flexing it out and up.
If the candy becomes too thick for pouring you can put it in the microwave for about 5 to 7seconds to get thin again. If the candy gets too hard, you have to start over again!
It is best not to attempt making hard candy on a really humid day. You will end up with candy that feels sticky to the touch when it hardens.
You should only flavor your candy with flavoring oils; they are sold in most cake decorating shops, or online.
You can only color candy with liquid color, like the kind sold in the grocery store (food coloring).
Follow the recipe directions for hard candy exactly.
To store: wrap individual pieces to prevent them from sticking together.
2 cups granulated sugar
2/3 cup light corn syrup
3/4 cup water
1 tsp flavoring oil
liquid food coloring (as desired)
Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil to break into small bite size pieces later.
In a 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring, washing down any sugar crystals that form on the sides of the pan with a wet pastry brush.
Remove from heat precisely at 300 degrees (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add several drops of food color (if desired) and flavor. Stir to combine. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM.