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How To Correctly Paint-On Candy And Construct Chocolate Lollipops

Adding color particulars to candies makes them more realistic and much more fun! For big areas of color, it’s best to color the melted chocolate right inside the mold before the entire chocolate is molded using a decorator brush. Or, for very small particulars like vines, mouths and messages, melted candy should be piped onto molded candies using a parchment bag with a small hole cut in the tip.

Melt desired Merckens® colors within the microwave using a candy Melting Plate. With a decorator brush, paint areas of the candy molds with melted chocolate in one shade. Keep cold mold a couple of minutes until chocolate is firm, repeating for every additional color. For greatest results, always fill in a single section of the mold at a time and allow it to set before adding further colors.

Piping Information: Piping is the way you may add designs or details by controlled squeezing of melted chocolate, icing, etc., from your decorating bag. Simply squeeze from your bag onto your molded chocolate. It’s easy to include hair, facial features, clothes or other designs to chocolate. When using parchment bags: Abide by Parchment Triangles package instructions to prepare one bag for each color. Melt the candy separately before putting in parchment bags after which you can spoon it into bags. Using scissors cut a tiny hole in tip and squeeze candy on molded chocolate. You can also reheat the candy if it hardens within the bag by putting the bag back inside the microwave or on the warming tray.

There isn’t any trick to molding candy on a stick! Most Candy Molds are created using indentations to fit our lollipop sticks, so it’s easy to create and give these great chocolate treats. Lollipops are fun to decorate for the occasion, with easy ribbon and wraps.

1. Pour melted candy into lollipop mold. Tap mold to get rid of air bubbles.
2. Position sticks in mold. Rotate sticks to thoroughly coat with candy so that they remain securely in place.
3. Cool until firm, detach lollipops by raising the stick and lifting chocolate out of mold.

Lollipop Bouquets: In search of a superb way to mention “Get Well”, “Happy Birthday” or “I Love You”? These magnificent bouquets are so easy to create, using a coffee mug, flower pot or gift container plus your homemade lollipops. They are even more appreciated, because you make them yourself

1. Using a craft knife cut a piece of foam craft block to fit your choice of container and put inside. Or, wrap a rectangle of craft block in Wilton Fanci-Foil Wrap to make use of it as a base for your blossom

2. Place in your lollipops into the craft block, arranging in desired positions.

3. Beautify around lollipops with tissue, decorated plastic wrap, curling ribbon, balloons, gift cards, etc

For extra information please visit our candy making supply online store.

Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 13th, 2010 · Comments (0)

Tips On How To Manufacture Chocolate Plus Nut And Crème Centers For Easter

The mixture of a salty, crispy nut surrounded by sweet, smooth candy is truly irresistible and it’s also very easy to do. Use your preferred nuts, like almonds, pecans and macadamias. Candy makers can find abundant Spring time chocolate molds at Candy Making Supply stores. We’ve established that the Merckens® brand of melting chocolate works the best. Just follow the straightforward and simple steps below.

For nut centers fill every shape cavity about one-half full with Merckens® brand melted chocolate. Tap the shape on a table top to remove any air bubbles. Place your required nut in every coated cavity of the mold. After that fill the rest of the cavity with more melted chocolate. Tap lightly again to get rid of air bubbles. Chill candies until firm and unmold.

For Crème Centers… Did you always wonder how do the professional chocolate makers get those elaborate crème centers into the chocolate? Well, it is pretty easy when you understand the tricks. Fill every shape cavity lower than ½ full with Merckens® brand melted chocolate. Using a decorator brush, paint the coating onto the edges of each mold to the very top fringe of the cavity. Coat the shape to ensure that no light can be seen through the shell. Position the shape into the refrigerator for a couple of minutes to harden the candy shell. Next, get ready the crème center. The crème centers can be ordered premade or they can be homemade. See recipe below. Form a tiny ball of the crème center combination and place it within the candy shell. Last, add extra melted candy to seal the top. Tap the shape lightly to remove air bubbles. Chill until solid and then unmold the chocolate.

Cooked Fondant Centers for Swirl Mints from Dry Fondant
For each 2-1/2 cups of dry fondant add 4 tablespoons water in the top of your double boiler Mix well and be certain there is no additional powdered fondant.
The fondant should liquefy right into a paste. For cordials with fruit centers you may wish it to be somewhat thinner. Heat to 155 degrees, put in coloring and oil flavors (extract flavors have alcohol so they cook out below 120 degrees).
Pour into funnel and deposit in party mint molds or center molds.

Basic Fondant You Make Yourself – For Mints or Centers 2 cups granulated sugar 1/8 tsp. cream of tartar 1-1/2 cups boiling water 1-1/2 qt. saucepan
Butter the sides of your saucepan. Blend all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238°). Pour onto a dish or shiny cookie sheet with sides. Don’t scrape the saucepan. Using spatula or wooden spoon, scrape fondant mixture from the edge of platter in the direction of the center. Gradually the fondant mixture will turn stiff and white. Knead until free of lumps. Wrap and place in covered container. Allow to ripen 24 to 48 hours. After making the basic fondant, you are ready to make mints or use in centers.

For extra information, please place pay a visit to our large internet website. We are happy to help with Candy Making Recipes.

Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 9th, 2010 · Comments (0)