SweetDreams Posted 7 Oct 2009 , 3:02pm
post #1 of

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!

28 replies
KKC Posted 7 Oct 2009 , 3:06pm
post #2 of

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 Posted 7 Oct 2009 , 6:12pm
post #3 of

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 Posted 7 Oct 2009 , 7:42pm
post #4 of

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 Posted 7 Oct 2009 , 10:54pm
post #5 of
Quote:
Originally Posted by Loucinda

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 Posted 11 Oct 2009 , 8:03pm
post #6 of

You can order it from Global Sugar Arts and I expect most cake supply stores would have it. HTH

bobwonderbuns Posted 15 Oct 2009 , 4:46pm
post #7 of

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 Posted 16 Oct 2009 , 6:38pm
post #8 of

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 Posted 16 Oct 2009 , 8:24pm
post #9 of

I did mine right in the silicone butterfly mold.

PuffCake Posted 16 Oct 2009 , 9:29pm

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 icon_smile.gif

bobwonderbuns Posted 16 Oct 2009 , 9:40pm

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.php?name=gallery&file=displayimage&pid=995093

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=94472

http://forum.cakecentral.com/how-to-make-stained-glass-ftopicp-2786563.html#2786563

PuffCake Posted 16 Oct 2009 , 9:52pm
Quote:
Originally Posted by bobwonderbuns

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.php?name=gallery&file=displayimage&pid=995093

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=94472

http://forum.cakecentral.com/how-to-make-stained-glass-ftopicp-2786563.html#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 Posted 16 Oct 2009 , 9:58pm

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/search.php?search=confectioners+glaze&searchimage.x=10&searchimage.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...) icon_rolleyes.gif

StaceyCakes75 Posted 16 Oct 2009 , 10:18pm

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 Posted 16 Oct 2009 , 10:35pm

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.

PuffCake Posted 19 Oct 2009 , 2:11am
Quote:
Originally Posted by bobwonderbuns

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/search.php?search=confectioners+glaze&searchimage.x=10&searchimage.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...) icon_rolleyes.gif




Thanks for all your help bobwonderbuns! How stable are the pieces that are made from melted jolly rancher candy? It seems that I heard pulled sugar pieces and even isomalt pieces are not stable for very long. Is that true with jolly ranchers too?

bobwonderbuns Posted 19 Oct 2009 , 4:34pm

Mine lasted a couple of weeks before they were eaten. On one cake I did them and the lady didn't pick it up until a week late... icon_confused.gif But it was all still edible. I find if I brush them with confectioners glaze they stay good longer.

Loucinda Posted 20 Oct 2009 , 12:19pm

BWB - what time of year did you make these? I really did try several times with the jolly ranchers this summer to make the jewels for that brown ribbon cake, they would NOT work for me! They were sticky and gross within minutes of setting in the molds. Any ideas on what I did wrong?

I have melted the candies for windows for gingerbread houses (not jolly ranchers - butterscotch discs) and that worked fine - is it because they are flat and the jewels were thicker?

bobwonderbuns Posted 20 Oct 2009 , 12:50pm

I haven't done jewels, just butterflies. I'm wondering if the mold shape has something to do with that -- jewels are deeper and smaller while the butterfly molds are shallow and wide. I've made them at all different times of the year with no problems. I've heard for jewels some people like Isomalt -- they say it works better but I've never tried that. Other than that I'm not sure.

Loucinda Posted 21 Oct 2009 , 3:56pm

Isomalt is what I ended up using.....and even that didn't work well. I did talk to K. Ryder about it during the pulled sugar class I took - he said I needed to take the isomalt up to 370 (I had only taken it to 320 and 340 the times I did it) Live and learn! I am betting we are right though, it has to do with the mold I was usuing being a deeper one. Thanks!

KHalstead Posted 21 Oct 2009 , 4:09pm

I melted jolly ranchers for the water on this penguin cake and also for the star at the top of this cupcake tower.

I just crushed and put in the oven, very simple.

I did crush up white lifesavers for the lake initially and went to check on it and it was nice and clear as it melted, however I forgot it was in the oven (I was molding the penguins) and was like "what's that smell?" oh yeahhhhhhhhhhhhh..........the LAKE! lol So I wound up using the blue instead.

but if you're looking for clear, try lifesavers.
LL
LL

tatorchip Posted 21 Oct 2009 , 4:16pm
Quote:
Originally Posted by KHalstead

I melted jolly ranchers for the water on this penguin cake and also for the star at the top of this cupcake tower.

I just crushed and put in the oven, very simple.

I did crush up white lifesavers for the lake initially and went to check on it and it was nice and clear as it melted, however I forgot it was in the oven (I was molding the penguins) and was like "what's that smell?" oh yeahhhhhhhhhhhhh..........the LAKE! lol So I wound up using the blue instead.

but if you're looking for clear, try lifesavers.


I love the star, what did you melt the jolly rancher in and what temp. also the lifesavers, if you don't mine me asking.

KHalstead Posted 21 Oct 2009 , 4:31pm

I just put them on a sheet pan lined with foil that was sprayed with non-stick cooking spray, crushed up the candies and spread them out in an even layer, popped them in a 350 degree oven with the door slightly ajar so I could watch it and take them out as soon as it's all melted. For the star I let the candy set up just a bit (it was still soft but gooey) and used a metal cookie cutter and pushed it down into the melted candy really good and just left it there for a couple minutes and let the candy set up more...then I picked up the cutter (the cut out part stays inside) and removed excess candy from around it (it was the consistency of taffy at this point) and then pushed the star out of the cutter with my finger tips and allowed it to completely cool and reharden on a flat surface.

Then I just attached silver dragees to the edge of the star with some royal icing.

tatorchip Posted 21 Oct 2009 , 4:52pm

Thank you so much, dh is on his way to the store as I type and getting me the jolly ranchers, I appreciate the info and the speedy answer.

Loucinda Posted 21 Oct 2009 , 5:42pm

KH - thank you so much for all of this - I think I will give it a try again to see how it works - only make the mold thinner next time! I love the effects you have gotten with it.

tatorchip Posted 22 Oct 2009 , 2:01am

KHalstead, one more thing, I am having a hard time crushing the jolly ranchers to a dust, would you mine telling me how do crush yours, TIA

bobwonderbuns Posted 22 Oct 2009 , 2:56pm

I throw the jolly ranchers into a food processor for a few seconds. Pulse until it's how fine you like it.

tatorchip Posted 22 Oct 2009 , 3:25pm
Quote:
Originally Posted by bobwonderbuns

I throw the jolly ranchers into a food processor for a few seconds. Pulse until it's how fine you like it.


Thank you bobwonderbuns, last night I put them in a zip bag and dropped on floor but couldn't get them small enough, I will try your way thanks again

ramacake Posted 1 Nov 2009 , 8:04am

You can melt jolly ranchers or life savers or any hard candy in the oven on a foil covered cookie sheet or on a silpat. But once they are melted, you only have just a few moments before they will harden up again. But I don't know of any hard candy that is totally clear. The best thing that is clear is Isomalt pellets. You can probably buy them from Global Sugar Arts. Also, if you have a metal form (cookie cutter?) in the shape of what you want, drop a few of the Isomalt pellets inside of the form and melt in the oven. That way you don't have to try to shape it while it is hot. It will just run or puddle into the forms shape. I also used aluminum foil inside the form, so I could just lift or pull it out of the form. Hope that helps.

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