How To Make Sugar Molds

MAKING SUGAR MOLDS: It's easy to make all sorts of molds for holiday decorations, cake trims, and table centerpieces. We have three different recipes, depending on the type of mold you are using and how durable you want it to be: Regular, Fine Detail, and Extra Strength. Just a word of caution: do not try to make really large molds on a rainy or high humidity day. They will not turn out.

SOME GENERAL TIPS

Make sure you mix well with your hands until every bit of sugar is moistened. If your fingerprints remain when you squeeze the sugar in your hand, it is ready to mold. It should feel like cool "beach sand." If it doesn't hold together, the mixture is too dry. Remember, water sinks, so keep the sugar mixture mixed up frequently as you work.

1. TINTING THE SUGAR:

You can use food coloring or icing paste colors to color the sugar. When using liquid food color, substitute the food coloring for water. When using paste coloring, add a toothpick at a time to achieve the desired color. Use a spoon to evenly distribute coloring in sugar. Knead if necessary. Keep the sugar covered with a damp cloth after coloring to prevent the sugar from drying.

2. MAKING THE MOLDS:
• You should pack the sugar mixture FIRMLY into the mold with special attention to indentations and edges. Use a straight edge to scrape the back of the mold flat. Pack down some more until perfectly tight.
• Place a stiff cardboard square (approx. 5" x 6") over the mold and invert immediately. Lift the mold off carefully. Throw any "mistakes" back into your bowl, stir up, and try again. If the mix is too dry, spritz with a water bottle.
• If all the sugar mixture does not fall out of the mold easily, it is too wet. Re-mix with a bit more sugar. Hand wash and dry your mold after every 5 uses to avoid sticking.

Regular Sugar Mold Recipe (This recipe can be used for any sugar mold)

Ingredients:

• 2 cups granulated sugar
• 4 tsp. water

Instructions:

1. Place sugar in a mixing bowl. Make a well, then add water. Add coloring. Mix by hand, kneading for about 1 minute until sugar is moistened and feels and packs like wet sand, making sure there are no lumps. Keep the sugar mixture covered with a damp cloth when not in use. For a sparkly effect, add 1/4 teaspoon of gum arabic to the mixture.
2. Pack the sugar mixture into the mold as firmly as possible. To make a multi-colored mold, start with features and press the desired tinted sugars into the mold. When making more than 4 of the same mold, dust the mold with cornstarch to prevent sticking.
3. Scrape off excess mixture with a spatula so the top is level with the top edge of the mold. Unmold at once. Place cardboard over the mold top, turn upside down, lift the mold off the sugar shape.
4. Let dry for 5 hours or place in a 200°F oven for 5 to 10 minutes. Decorate with thinned royal icing, drop flowers, or other colorful trims.

Fine Detail Sugar Mold Recipe (Use this recipe when your mold has very fine details)

Ingredients:

• 2 cups super fine granulated sugar (available in most grocery stores)
• 3 1/2 tsp. water

Instructions:

1. Place sugar in a mixing bowl. Make a well, then add water. Add coloring. Mix by hand, kneading for about 1 minute until sugar is moistened and feels and packs like wet sand, making sure there are no lumps. Keep the sugar mixture covered with a damp cloth when not in use. For a sparkly effect, add 1/4 teaspoon of gum arabic to the mixture.
2. Pack the sugar mixture into the mold as firmly as possible. To make a multi-colored mold, start with features and press the desired tinted sugars into the mold. When making more than 4 of the same mold, dust the mold with cornstarch to prevent sticking.
3. Scrape off excess mixture with a spatula so the top is level with the top edge of the mold. Unmold at once. Place cardboard over the mold top, turn upside down, lift the mold off the sugar shape. Let dry for 5 hours or place in a 200°F oven for 5 to 10 minutes.
4. Decorate with thinned royal icing, drop flowers, or other colorful trims.

Extra Strong Sugar Mold Recipe (This recipe is great when you are using large molds or if you want extra strength)

Ingredients:

• 2 cups granulated sugar
• 2 tsp. Meringue Powder
• 2 tsp. water

Instructions:

1. Place sugar and meringue in a mixing bowl. Make a well, then add water. Add coloring, if desired. Mix by hand, kneading for about 1 minute until sugar is moistened and feels and packs like wet sand, making sure there are no lumps. Keep the sugar mixture covered with a damp cloth when not in use. For a sparkly effect, add 1/4 teaspoon of gum arabic to the mixture.
2. Pack the sugar mixture into the mold as firmly as possible. To make a multi-colored mold, start with features and press the desired tinted sugars into the mold. When making more than 4 of the same mold, dust the mold with cornstarch to prevent sticking. Scrape off excess mixture with a spatula so the top is level with the top edge of the mold. Unmold at once. Place cardboard over the mold top, turn upside down, lift the mold off the sugar shape.
3. Let dry for 5 hours or place in a 200°F oven for 5 to 10 minutes. Decorate with thinned royal icing, drop flowers, or other colorful trims.

Please note: If your mold is large, the drying time will be longer.