So for Mother’s Day, I did a dessert table with the theme “A Mother is a True Gem.” I thought it turned out pretty nicely…I really liked the rich blue hues.
For the cake, I decided to make sapphire candy to adorn the cake and it looked a little royal, no?
About those candy jewels…
All that glitters isn’t gold, nor is it always the easiest task in the world…
I found this awesome tutorial over at Chica and Jo that took a pretty thorough approach to the task. As with any project, make sure to read all of the directions before proceeding. Especially the calibration step…it’ll save you a lot of headaches in the end.
There’s a particular passage in the tutorial that states, “Just pour the sugar slowly and carefully into the molds, taking care not to overfill them. Do your absolute best to not leave huge puddles or trails of sugar between the pieces, because they will be nearly impossible to remove later.”
Correct and correct!
See that? Beautimous!
What you don’t see is reality. Well, at least my reality. What the tutorial fails to mention is that the hot, molten, sugar lava will be trying to escape from itself into the cool embrace of the greased up candy mold. This is what will happen:
I quickly figured out that this was fixable. Maybe not the most efficient task, but fixable.
First things first, this stuff is hot. If you can’t take the heat, well, don’t try this in the kitchen.
Simply take a sharp, non-serrated kitchen knife and clean the edges off of the mold. Remember, the stuff is hot to the touch, but be aware that it will cool very quickly once it’s in the mold. Work quickly and efficiently! If when removing the excess, the entire piece starts to come out of the mold, you’ll either need to leave it alone or sacrifice it to your stomach gods once the mold is cooled and set.
What about the cup full of hot, molten, sugar lava? If you have to work on cleaning every mold (like moi…) it’ll take some time. In the middle of the candy cleaning, the sugar mixture will cool off, but that’s why microwaves were invented! Probably, maybe? Anyway, depending upon the wattage of your microwave, pop the glass back in for about 30 sec to 1 min. If you don’t mind having the color of your gems differing a very slight shade or two, it’s great for working slowly.
Honestly, no one notices the difference in color when they’re devouring them 🙂
Another thing…remember seeing those faint strings of candy between the gem cavities from the original tutorial pictures? That will happen too, but again, no big deal! You can fix it in a snap!
Literally…fix it with a simple snap!
Be sure to check back with Chica and Jo for the original tutorial…it’s actually pretty sweet and I’ll definitely be using their method again in the future. I hope these hints were helpful and will keep the kitchen niceties flowing 🙂