I am trying to find a way to be paid wedding mints contained by candy molds? I need them to come out easier next to out sticking and maybe a honourable reciepe to use to and can I also make them in a minute and freezer in an nouns tight container?
Answer:
You need a Tablet Press, Not molds. Unless you want a Liqud Hard Candy, next they make molds surrounded by corn starch and pour the candy in the mold untill it cools and consequently take it out of the starch and start again. I hold a link of a candy company that make violet mints that are other used for wedding events. Good Luck
For the sticky situation you could do it the way the Big Boys do it and use cornstarch as your molding surrounding substance. How? Glad you asked, depending on how many "sided" cookie sheet pan you have cut a 1/2 surrounded by thick piece of plywood to fit inside of you pan, at the hardware store look for the little teflon stick-on feet, they come within rounds, squares, are about the size of the tip of your pinkie, anyway, cassette foil to your board and then stick on the foot in any unsystematic pattern, pour cornstarch to permeate the pans 3/4 full, lay the board resting on the cornstarch and tap a few times beside a hammer to tamp your dent, pick the board up and you have the non-stick molds, mold your mints, when hardened shake them within a wire strainer and your in place to start again. Here's a site for hard candy:http://www.recipegoldmine.com/candyhard/...
If you don't already have some, you will obligation a flexible mold for the mints. Craft stores carry these or you can find them on-line.
Butter Mints
1/2 cup butter
1/4 cup whipping cream
2 lbs backpack of confectioners' sugar
1/4 teaspoon butter flavoring
1/4 teaspoon peppermint oil (you can use 1 teaspoon extract, but the grease is nicer)
Leave butter at room temperature until soft. Heat cream until reheat. Mix all ingredients by appendage. It will be stiff, so you may have to use your hand to knead until smooth. Add color as desired and continue to mix by kneading.
Shape a marble-sized piece into a bubble and press firmly into a flexible mint mold. Immediately unmold. (If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness.) Place on wax paper. Let set overnight to dry. Turn and consent to other side dry.
Store in covered container. They will hang on to a long time and freeze well. This will produce about 200 mints. (Number will depend on size of mold you choose.)
Best wishes for your nuptial - it sounds as if you are really making it a personalized affair - what a nice touch!!
Here's a great recipe and it freezes very well (let them air dry as indicated in the past freezing.) The granulated sugar in this recipe help them release from the molds.
Cream Cheese Mints
1 (8 ounce) package cream cheese
1 (2 pound) box powdered sugar
10-11 drops peppermint extract (scant 1/4 tsp)
food coloring (optional)
granulated sugar (for rolling)
Mix cream cheese, powdered sugar and extract in a bowl (best if use dough hooks on your mixer). Mixture will be dry. Remove from bowl and knead. Add food coloring if you desire at this stage. Roll contained by small balls and after roll the balls surrounded by granulated sugar. Press into molds or slightly flatten balls. Remove from mold. Lay on wax tabloid to dry at least overnight. Turn over and dry on other side. Usually dry 24 hrs on respectively side. If keeping longer than a couple of weeks, they need to be frozen.
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Answer:
You need a Tablet Press, Not molds. Unless you want a Liqud Hard Candy, next they make molds surrounded by corn starch and pour the candy in the mold untill it cools and consequently take it out of the starch and start again. I hold a link of a candy company that make violet mints that are other used for wedding events. Good Luck
For the sticky situation you could do it the way the Big Boys do it and use cornstarch as your molding surrounding substance. How? Glad you asked, depending on how many "sided" cookie sheet pan you have cut a 1/2 surrounded by thick piece of plywood to fit inside of you pan, at the hardware store look for the little teflon stick-on feet, they come within rounds, squares, are about the size of the tip of your pinkie, anyway, cassette foil to your board and then stick on the foot in any unsystematic pattern, pour cornstarch to permeate the pans 3/4 full, lay the board resting on the cornstarch and tap a few times beside a hammer to tamp your dent, pick the board up and you have the non-stick molds, mold your mints, when hardened shake them within a wire strainer and your in place to start again. Here's a site for hard candy:http://www.recipegoldmine.com/candyhard/...
If you don't already have some, you will obligation a flexible mold for the mints. Craft stores carry these or you can find them on-line.
Butter Mints
1/2 cup butter
1/4 cup whipping cream
2 lbs backpack of confectioners' sugar
1/4 teaspoon butter flavoring
1/4 teaspoon peppermint oil (you can use 1 teaspoon extract, but the grease is nicer)
Leave butter at room temperature until soft. Heat cream until reheat. Mix all ingredients by appendage. It will be stiff, so you may have to use your hand to knead until smooth. Add color as desired and continue to mix by kneading.
Shape a marble-sized piece into a bubble and press firmly into a flexible mint mold. Immediately unmold. (If mixture sticks to the mold, add slightly more confectioners' sugar. Let set uncovered, for a few hours, for desired firmness.) Place on wax paper. Let set overnight to dry. Turn and consent to other side dry.
Store in covered container. They will hang on to a long time and freeze well. This will produce about 200 mints. (Number will depend on size of mold you choose.)
Best wishes for your nuptial - it sounds as if you are really making it a personalized affair - what a nice touch!!
Here's a great recipe and it freezes very well (let them air dry as indicated in the past freezing.) The granulated sugar in this recipe help them release from the molds.
Cream Cheese Mints
1 (8 ounce) package cream cheese
1 (2 pound) box powdered sugar
10-11 drops peppermint extract (scant 1/4 tsp)
food coloring (optional)
granulated sugar (for rolling)
Mix cream cheese, powdered sugar and extract in a bowl (best if use dough hooks on your mixer). Mixture will be dry. Remove from bowl and knead. Add food coloring if you desire at this stage. Roll contained by small balls and after roll the balls surrounded by granulated sugar. Press into molds or slightly flatten balls. Remove from mold. Lay on wax tabloid to dry at least overnight. Turn over and dry on other side. Usually dry 24 hrs on respectively side. If keeping longer than a couple of weeks, they need to be frozen.
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