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Old November 27th, 2013, 08:56 PM
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Default Bite size hard candy mold

Ok, anyone know where to find one of these. I would prefer a maple leaf shape but would take a Christmas tree shape also. The smallest I could find is 1 3/4 inches across- hardly what I would call bite size.
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Old November 27th, 2013, 09:33 PM
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good luck finding bite size maple leafs because as far as I know there aren't any molds out there for hard candy in little leaves. somebody on trader said their daughter uses their rubber molds to make hard candies, but I personally like my rubber molds too much to spray oil in them and pour 300 degree liquid in them.
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Old November 27th, 2013, 10:56 PM
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They must make high heat molds. The make rubber silicone that can take higher than 450 degrees.
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Old November 28th, 2013, 06:12 AM
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they do make a high heat mold but nothing in the bite size maple leaf that I'm aware of. When I say bit size I'm referring to the size of what the maple drops would be. Now how are the Maple drops created.......well these as far as my knowledge tells me are created using the Makat(sp) method of candy making. What happens is a aluminum die is created with the desired shaped, and then is used to create a corn starch mold in which the die is pressed into the corn starch mixture. At the next point the corn starch mold goes down the "line" where your candy solution is poured into the mold, then the candy is put through a chiller, and the corn starch mold is broken to release the candy, and then recylced to start the cycle all over again.
Rubber molds by the manufacturer will with stand the heat to do suckers, but I see how my rubber molds break down with using 200 degree maple candy, plus I have always been told you need to spray the molds to release the hard candy, and I know how much of a PITA it is to clean my sucker molds......couldn't imagine trying to clean a $90 rubber mold after each use.
lastly would be are you planning on reselling these candies??? If so, then you need a 20C certified kitchen to be able to resell these because you are altering the maple syrup with other ingredients unless you play on using the 100% maple recipe from the Cornell Maple Confections Notebook.
I hope this helps
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