Plastic Fondant Recipes

Recipes for Plastic Fondant Molds

Plastic Fondant Molds

The material from which these molds are made has been approved for use with food. They need no curing before they are used but before using wash in warm water and mild soap. Rinse well and let dry.

It usually is not necessary to grease the molds in any way, for your candy will be easy to remove when it is thoroughly set. Cream candies are removed immediately, but chocolate and fondant types must stand long enough in the mold to set thoroughly before trying to remove the pieces.

Use these molds for chocolate, white chocolate, summer coatings, fondant, marzipan, plaster of paris, crystal sugar and even wax candle decorations.

Refer to the special instructions received with your chocolate or fondant for the correct melting procedure and care during hardening.

If your mold has tiny pits or bubbles in places, do not become alarmed, as this is a common appearance. Unless extremely large, their presence will not detract from the appearance of your candy. Avoid excessive heat!

To form individually molded candies:

(Such as Party Mint Candies, Cream Cheese Candies, Sugar Plums and Marzipan) With scissors or sharp blade, cut one section (cavity) from Fondant Mold. Pinch off a small amount of dough (made with recipe of choice); roll between palms of the hands to form a small ball. (If a mixture is slightly sticky, dust hands with a small amount of confectioners' sugar.) When making Cream Cheese Candies or if a crystalline candy is desired, dip one side in granulated or sanding sugar and place, sugar side down, in cavity of mold. Otherwise, merely place ball in cavity of mold. Press firmly and level off top, if necessary, so that candy is even with the top of mold. Unmold at once (by gently flexing mold) onto parchment or wax paper. Allow to stand until a light crust forms, then turn over and let bottoms dry for a few minutes. Store candies in a cool place or place in freezer in an air-tight container until used.

Party Mint Candies

1/3 cup thick cream
1/2 cup melted butter
2 Tbsps. water
1 tsp. cream of tartar

Peppermint or other flavorings
Liquid or paste food coloring
2 lbs. confectioners' sugar, sifted
1 3/4 tsps. Egg White powder (#30430)

In a small saucepan heat thick cream until hot, but not boiling. Combine heated cream, butter, water, cream of tartar, flavoring and food color (if all candies are to be the same color). Combine the egg white powder and confectioners' sugar and gradually blend into cream mixture; mix thoroughly. If several colors of candy are desired, divide mixture and work in colors as desired. For ease of handling, chill mixture well-covered in refrigerator for about 15 minutes. If mixture is sticky, work in additional confectioners' sugar. Press into fondant mold, as directed above, and unmold at once onto parchment or wax paper. (Yield: about 14 dozen candies - 2 1/2 lbs.)

Cream Cheese Candies Small recipe:

1 3-oz. cream cheese (room temp.)
1/4 to 1/2 tsp. flavoring*

Food coloring as desired*
2 1/2 cups confectioners' sugar

Large recipe:

1 8-oz. cream cheese (room temp.)
1/2 to 1 tsp. flavoring*

Food coloring as desired*
6 3/4 cups confectioners' sugar

In mixing bowl, beat cream cheese until soft. Add coloring and flavoring, as desired. Gradually add confectioners' sugar, mixing and kneading until consistency is like pie dough or putty. (If a firmer texture is desired, add more confectioners' sugar.) Roll in balls the size of a marble. Place one side in a small amount of sugar, granulated or colored crystal sugar corresponding with flavoring and coloring used. Place, sugar side down, into cavity of mold, pressing from edge of mold to center. Unmold at once onto waxed paper. (Small recipe makes about 23 roses and 23 leaves.)

* Use food coloring only if desired and flavor to correspond with color.

For example, add a touch of green or pink coloring with wintergreen flavor, add a touch of yellow food coloring with lemon flavoring or add pink food coloring or leave plain with peppermint flavoring. To make chocolate mints, add 3 tsps. cocoa and 1/2 tsp. vanilla.

Note: Mints should stand out in the open to harden for at least 24 hours to become firm. Then place in freezer or refrigerator.

Sugar Plums

1/4 cup heavy cream
1/2 cup butter
5 1/4 to 5 1/2 cups confectioners' sugar

Flavoring to taste
Food coloring as desired

In small saucepan heat cream until hot, but not boiling. In mixing bowl cream butter; gradually add 3 cups confectioners' sugar and blend thoroughly together. Add heated cream, flavoring and food coloring (if all candies are to be the same color). Then gradually add remaining confectionersÕ sugar until desired consistency is reached. If several colors of candy are desired, divide mixture and work in colors as desired. Pinch off a small amount of mixture, roll between palms of the hands to form a small ball. Press into cavity of mold; unmold at once. (If desired, dip ball in granulated or sanding sugar and press, sugar side down, into cavity of mold.) (Yield: 1 1/2 lbs.)

Molded Party Cookies (Plastic Fondant Molds may also be used for molding fancy, dainty cookies.)

2 1/2 cups all purpose flour
3 Tbsps. cornstarch
1/4 tsp. salt
1 cup butter or margarine
1 1/3 cups confectioners' sugar, sifted

1 egg
Flavoring* (See variations below)
Food color, as desired
Granulated or sanding sugar

Sift or stir together flour, cornstarch and salt. In mixer bowl cream butter and confectioners' sugar together. Add egg; beat until fluffy. (Note: If all cookies are to be the same flavor and color, add flavoring and food coloring along with the egg. Otherwise flavoring and food coloring are worked into the dough after it is made and divided into equal portions.) Add dry ingredients; mix well. If flavoring and coloring have not been added previously, divide dough into equal parts and add proportionate amounts of flavoring and food coloring. (For example: If dough is divided in half, add half the amount of flavoring specified in recipe to half the dough.) Chill dough for one hour or more.

To form cookies:

With scissors or sharp blade, cut one section (cavity) from Fondant Mold with design of choice. Pinch off a small amount of dough; roll between the palms of the hands to form a small ball. Dip one side in granulated or sanding sugar in a small bowl. Place sugar side down, into cavity of mold, pressing firmly and leveling off top, if necessary, until dough is even with top of mold. (For two-toned flowers, place a tiny amount of green dough into stem end of mold; then place "flower" colored dough into the petal end of the mold.) Unmold at once onto lightly greased or Teflon-lined cookie sheet. Bake in a preheated 300 F. oven 20 to 25 minutes or until cookies are a light straw color on bottoms. do not brown. Serve plain or brush tops lightly with Pastel Summer Coating Glaze **. (Yield: 10 to 11 dozen cookies.)

*Flavor variations and color suggestions

Vanilla-Almond:: Add 1 tsp. almond extract and 1/2 tsp. vanilla extract and red, rose pink or bakers rose color or other color of choice.
Spice:: Add 1/2 tsp. cardamom flavor and 1/2 tsp. cinnamon flavor and egg yellow color.
Lime:: Add 1 1/2 tsps. lime flavor and green color.
Lemon:: Add 2 3/4 tsps. lemon extract and lemon yellow color.
Orange:: Add 2 tsps. orange extract and orange color.

**Pastel summer coating glaze: Preheat oven to 200 F. Turn off heat. Place 6 ozs. confectioners' coating (yellow, ivory, pink or green) and 1 Tbsp. vegetable shortening into a small ovenproof bowl. Set in oven; melt, stirring occasionally.

note: Mints should stand out in open to harden. Allow at least 24 hours to become firm. Wrap well or place in an airtight container, in freezer or refrigerator.