Search the Candy folder. This has been discussed quite a bit.
I would like to buy the diamond/gem silicone mold to make edible diamonds with sugar.
Has anyone used the edible diamond/gem silicone mold? How do you rate it? easy to use? any advice using them? Do you use candy or cooked sugar?
thanks for your help
I used cooked sugar and it was not easy. I have two different sized molds. One is blue rubbery thick silicone and one is the paper thin white plastic that it seems like it would burn baby burn but it doesn't. The white one makes a bigger 'diamond' but pouring cleanly is an issue.
Probably from candy would be easier. I was just messing around, not doing it for an order so I didn't have to refine the process. Surprised it was so cumbersome, so messy.
Using a larger mold would also make it a lot easier. 'Pouring' hot sugar is not an exact process.
I know the purchased candy diamond shapes cloud easily and quickly.
Gem thoughts for you.
yeah i heard that the melted jolly ranchrs are super easy..
but how do you make them clear... ?
yeah i heard that the melted jolly ranchrs are super easy..
but how do you make them clear... ?
Well you gotta buy clear candy.
duh... sometimes i can be a little airheaded and ditsy... i swear... hehehe
Melting hard candy takes just as long as cooking sugar.. since you are doing just that. I'd skip it and get some isomalt. Dealing with sugar.. no matter it it was granulated or already a candy is a PAIN. I have the first impressions small gems mold.. they are 1/8-1/4" gems and they are such a pain to make. Not to mention when you cast sugar into a silicone mold it comes out with teeny bumps all over it from little air bubble and you have to take a torch to it to get them to go away so you lose the definition if you want them to be smooth. So frustrating. I said screw the sugar and made them with royal icing and painted them silver and gold and bronze. I spent 2 hours over hot sugar trying to get them to come out better.. and gave up.
I'm sure it can be done.. I just lack the patience needed. Working with sugar isn't easy.. it's finicky and can turn on you in an instant. Someday when I have time I want to take a class on working with sugar.
Great. I have THAT to look forward to now. Lol..thanks jkalman! Well...I like your idea of painting royal icing gems. Maybe color the RI jewel tones and luster dust them afterwards, or spray oil on them for shine? That sounds plausible.
And I already KNOW I do not have the patience for that. I will try it once, and then it's on to the RI trick.
Well wait, you can melt it on foil in the oven--you don't have to use a saucepan and re-cook it.
So the paper thin white plastic molds that you think are gonna melt, but don't melt, you can put those in the oven with the cavities filled with crushed candy & see how that goes for yah. Ain't easy for sure.
You could blow torch the air bubbles maybe.
And piping gel is very lustrous too for a jewelicious look.
Well wait, you can melt it on foil in the oven--you don't have to use a saucepan and re-cook it.
So the paper thin white plastic molds that you think are gonna melt, but don't melt, you can put those in the oven with the cavities filled with crushed candy & see how that goes for yah.
I was thinking, put pulverized candies in mold, and set oven to lowest setting possible to melt, and if it melted slow enough, maybe bubble wouldn't form? I have a feeling that may do the trick. The bubbles form from the shock of the hot melted sugar hitting the cool mold, right? That's my understanding. So if they are both at the same temp, there shouldn't be any hot air trying to escape from anywhere. Hmmm...ok, that sounds good too!
Good thinking. And, you could try it with sugar and if it works you're a natural born sugar diva but if you are a mere mortal you can let the stuff cool, crush it and do your thing. I mean I've melted candy in a 325 degree oven or so.
And, you could try it with sugar and if it works you're a natural born sugar diva but if you are a mere mortal you can let the stuff cool, crush it and do your thing.
Looks like I have some experimenting to try! I will post pictures...and OP, hope you're still keeping tabs on this, I guess i hijacked your thread. Sorry! 
What happened? Were you just making diamonds, or colored stones? What was the pain...I wanna know what I might face when I get my molds next week. The jewels are going to be on a cake dummy for a decorating competition, so I want everything to be perfect...lol.
I tried the Jolly Ranchers, they hardened too fast, air bubbles, just not pretty, messy when trying to pour into the little cavities...JUST A PAIN!
The bought ones can get cloudy but just give them a little spray with Pam cooking spray and they get all pretty again.
Sorry, I edited it to say that if it was a dummy just use fake ones but when I re-read it, it is for competition so they have to be real candy jewels.
Wow, I just ordered the molds toooo! But after reading this, I'm ready to just "buy" them tooo. 
Where can I purchase them from?
Thanks
Oh boy, it's 1:15 am and this is not what I needed to have in my head to go to sleep with 
I purchased the First Impressions small gems mold awhile ago, and was planning to use it in a few days. I was thinking this shouldn't be all that difficult, but now it looks like I'd better do some practicing. Anyone used these with success and relative ease? BTW, why does it seem that everything in cake decorating has to be so doggone hard??
I am fairly confident that putting crushed, probably nearly pulverized to the point where they are a chunky powder-Jolly Ranchers will do the trick. Put in mold first, put in oven and slowly melt. That's what I'm gonna try in a week or so when they get here. I'll post my results!
Cool, Jamie can't wait.
The problem is I have blue silicone molds too, can't bake in those, but why not? --but HandyM, they are wonderful with chocolate though.
Y'know you see them pouring with ease the big saucepans full of candy on the tv challenges into big molds. And then couple that picture with spun sugar--so working in the teeny tiny little bitty molds is a stringy, messy trip. So determining the correct temperature has gotta be key--but come to think of it --few folks work with such tiny molds huh.
I could see wearing gloves and doing it like you do chocolate clay--wad up little warm bits and stick them in there. Oooh, my burning fingers!
Here's a link and a 'top tip' fwiw.
http://www.squires-shop.com/ibf/index.php?p=product&id=4123&parent=141
Well, I tried it this morning. Pulverized the jolly ranchers in a mortar and pestle....filled them up to the top with the powdered candy. Put in oven at 250. They melted down, below the lip of the cavities. Lots of air bubbles when I took them out. Not so much where it would look funny, I mean the Jolly Ranchers candies are full of air bubbles too if you look at them close enough. Anyways, I thought they would be "ok". But, huge air pockets on the face of the gems. No way to fix that!
Gonna try again, more candy in cavities of mold next time, lower temperature, and leave in ovenmuch longer. Maybe the longer it stays in, the more air will escape. Not giving up yet!
So far I've tried pulverized Jolly Ranchers in the microwave twice--the second time they burned--and also very, very thick gelatine; nothing acceptable. Next I tried a venuance pearl (isomalt), but it cooled before I could get it into the mold. Please keep us posted, Jamie!
So far I've tried pulverized Jolly Ranchers in the microwave twice--the second time they burned--and also very, very thick gelatine; nothing acceptable. Next I tried a venuance pearl (isomalt), but it cooled before I could get it into the mold. Please keep us posted, Jamie!
just wanted to thank everybody for your help. I wonder what is the secret to get rid of air bubbles??. please keep us posted jamie!!
Oh look what I have found microwavable isomalt from pastry chef . com Maybe this would work better for using in candy molds?!!
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