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Melting Jolly Rancher Candies for sugar decorations? Goto page 1, 2  Next      CakeCentral.com Forum Index » Candy Making & Pulled Sugar / Blown Sugar Author Message SweetDreams Regular Member Joined: Nov 08, 2005 Posts: 147 Location: Michigan Posted: Wed Oct 07, 2009 8:02 am  I was just wondering what the best way to do this is? In the mircowave or on a stove top? I am trying to make lights for a car and possibly a windshield. Do they make clear Jolly Ranchers? I tried to boil sugar before but it did not set up for some reason. I am not sure what the right ratio of sugar to water is to do this or even how long you boil the sugar. Any tips on this as well?? Thanks for the help! KKC Forum Addict Joined: Apr 09, 2008 Posts: 869 Birthday: May 02 Posted: Wed Oct 07, 2009 8:06 am  I think the closest thing you'll get to clear jolly ranchers is the lemon flavor. I've read somewhere that you can do it in the microwave you just have to keep a close eye on it. HTH farmersdaughter4 Junior Member Joined: Aug 01, 2009 Posts: 26 Posted: Wed Oct 07, 2009 11:12 am  I learned yesterday about "poured sugar" - look up subject matter on search engine on your computer to get details. Recipe I found on http://www.foodnetwork.com (Poured Sugar Centerpiece). You can make clear or color. Can also make lollipops using the recipe. This might be what you are looking for as a reader was inquiring about method as she was doing a photographer's CAMERA and needed something clear for the lens, etc. It would be more work than just melting jolly ranchers but might be well worth the effort. Another suggestion is to use gelatin or gelatin sheets - I've used this method to make fairy wings. Loucinda Forum SuperStar! Joined: Jan 26, 2005 Posts: 3414 Location: Central Ohio Posted: Wed Oct 07, 2009 12:42 pm  I have tried melting the jolly ranchers to make jewels and it didn't work out - they were very sticky. If you use the sugar recipe, it will not be clear - it starts to turn amber before it gets to the point you need it to be for poured sugar. If you want it to be clear, your best bet is isomalt. That stays clear - unlike sugar. I would use the gelatin method - it is flexable too. KKC Forum Addict Joined: Apr 09, 2008 Posts: 869 Birthday: May 02 Posted: Wed Oct 07, 2009 3:54 pm  Loucinda wrote: I have tried melting the jolly ranchers to make jewels and it didn't work out - they were very sticky. If you use the sugar recipe, it will not be clear - it starts to turn amber before it gets to the point you need it to be for poured sugar. If you want it to be clear, your best bet is isomalt. That stays clear - unlike sugar. I would use the gelatin method - it is flexable too. Loucinda, Where do you find isomalt?? sjlilley Newbie Joined: May 05, 2009 Posts: 9 Posted: Sun Oct 11, 2009 1:03 pm  You can order it from Global Sugar Art and I expect most cake supply stores would have it. HTH bobwonderbuns Forum SuperStar! Joined: Nov 17, 2006 Posts: 5555 Location: one block from the edge of the earth... Birthday: Nov 01 Posted: Thu Oct 15, 2009 9:46 am  If you look in my pix I have two cakes with jolly rancher butterflies done in that fashion. Let me look and see if I still have the written out directions (if not I'll have to write them out again.) kirasmom Newbie Joined: Sep 17, 2009 Posts: 3 Location: Knoxville, TN Posted: Fri Oct 16, 2009 11:38 am  First put the candies on a parchment paper (or Silpat) lined cookie sheet. Put in a 300 degree oven until they are completely melted flat. This takes between 5 and 10 minutes. bobwonderbuns Forum SuperStar! Joined: Nov 17, 2006 Posts: 5555 Location: one block from the edge of the earth... Birthday: Nov 01 Posted: Fri Oct 16, 2009 1:24 pm  I did mine right in the silicone butterfly mold. PuffCake Frequent Member Joined: Jan 23, 2009 Posts: 282 Location: Columbus, OH Birthday: Mar 02 Posted: Fri Oct 16, 2009 2:29 pm  bobwonderbuns- I can't find which of your pix have the jolly rancher butterflies. Which ones are they? Did you use cornstarch or something in the mold to help the removal process? Did you melt them in the microwave or the oven? Thanks bobwonderbuns Forum SuperStar! Joined: Nov 17, 2006 Posts: 5555 Location: one block from the edge of the earth... Birthday: Nov 01 Posted: Fri Oct 16, 2009 2:40 pm  Here are two cakes I did with the jolly rancher butterflies and a link to a thread on how I did them: http://cakecentral.com/modules.....pid=995093 http://cakecentral.com/modules.....&pid=94472 http://forum.cakecentral.com/h.....ml#2786563 PuffCake Frequent Member Joined: Jan 23, 2009 Posts: 282 Location: Columbus, OH Birthday: Mar 02 Posted: Fri Oct 16, 2009 2:52 pm  bobwonderbuns wrote: Here are two cakes I did with the jolly rancher butterflies and a link to a thread on how I did them: http://cakecentral.com/modules.....pid=995093 http://cakecentral.com/modules.....&pid=94472 http://forum.cakecentral.com/h.....ml#2786563 Thanks bobwonderbuns! Just a few more questions! When I use fondant with silicone molds I have to dust the inside with cornstarch or the fondant will stick. You don't put anything in the mold before adding the candy? Do you just have to use trial and error for the correct "baking" time? How do you know when it's done...is it done when all the candy is completely melted? What is confectioner's glaze? bobwonderbuns Forum SuperStar! Joined: Nov 17, 2006 Posts: 5555 Location: one block from the edge of the earth... Birthday: Nov 01 Posted: Fri Oct 16, 2009 2:58 pm  I just smash the jolly ranchers and pour the "dust" into the molds, no need to put anything like cornstarch or anything to make it nonstick. I watch them carefully, maybe 5 minutes and when they glaze over I take them out and they are done when they pop out. Confectioners glaze is hard to explain, let me see if I can get you a link to it. Okay here's a link: http://www.globalsugarart.com/.....himage.y=1 If you get the glaze, get the thinner also or you'll never get your brushes clean. (Go ahead, ask me how I know this...) StaceyCakes75 Regular Member Joined: Apr 21, 2008 Posts: 165 Location: Orange county, CA Birthday: Sep 17 Posted: Fri Oct 16, 2009 3:18 pm  You can melt the sugar on the stove top but you need a candy thermometer. I think it needs to get to 350 but don't quote me on that. Also to keep that clear color you need to add cream of tarter otherwise it will burn and turn brown. Its not very hard to just takes a little time to get the sugar to the correct temp. If it doesnt reach the right temp. it will not harden. cutthecake Forum Addict Joined: May 19, 2008 Posts: 997 Location: NY Posted: Fri Oct 16, 2009 3:35 pm  For gingerbread house windows, directions often say to melt hard candies (chopped up) in the oven. You put the chopped candies on an aluminum foil-covered baking sheet, then put in oven to melt the candies. Keep an eye on it so it doesn't scorch. You can make single-colored windows or a stained glass look with multi-colored candies. 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