'food Grade Mold' Recipe

Baking By blwilley Updated 25 Feb 2016 , 2:16pm by blwilley

blwilley Posted 3 Nov 2015 , 3:12am
post #151 of 156

Hi Dizzy29

I usually let my hot liquids sit a bit before pouring them in, then I don't have a problem.  I pour my hot GummyGel mix in them, just not too hot, it still pours easily.  If it is too hot, it WILL melt the mold.  No isomalt please.

yste Posted 6 Nov 2015 , 9:15pm
post #152 of 156

Hi what happened to your decogel recipe. I cant find it anymore. Is it okay if i ask for the recipe? Thanks a lot

Debmar Posted 24 Feb 2016 , 11:21pm
post #153 of 156

where do you buy glycerin and glucose  and what brands what am I looking for

  1/3  cup glycerin    
1 1/4  tsp glucose

Read more at http://www.cakecentral.com/forum/t/765361/food-grade-mold-recipe#33pt8Ce59hbGRuUk.99

1/3  cup glycerin    
1 1/4  tsp glucose

Read more at http://www.cakecentral.com/forum/t/765361/food-grade-mold-recipe#OsjbRlOfZVbGzOPk.99

blwilley Posted 25 Feb 2016 , 12:22am
post #154 of 156

Hi Debmar,

   I lost the page I was writing on, so am doing over.   Here is the pic of my 5 ingredients.  The Glycerin can be found online, I get it by the gallon now, or in a health store with the lotions, called NOW.  In the pic, it is the center bottle, name is 'NOW', Even though it is with the other lotions, it is edible, says so right on the bottle.  It is 100% pure VEGETABLE glycerin-edible! {:o)

   Now for the glucose, i just use Karo, light corn syrup.  I do have glucose, but I save it for making dough for flowers & such.  I use Karo for all my fondants, my mold recipe, and my GummyGel recipe. 

   Hope this helps!


Debmar Posted 25 Feb 2016 , 1:34pm
post #155 of 156

Not great with measurments how do i measure out 1/6 of  tsp of coconut oil?

blwilley Posted 25 Feb 2016 , 2:16pm
post #156 of 156

This is a very forgiving recipe, just use 1/4 tsp, just don't leave it out, I tried that & the texture I wanted just was not there.

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