2. Mix the water & the gelatin. Start mixing immediately & keep mixing until all the water & the gelatin is thoroughly mixed together, & all the dry powder is gone. When ready, the mix(mess) should be consistent in (lumpy-bumpy) quality. lol
3. Heat in microwave, for 20 sec. intervals & stir, until the gelatin is melted and free from lumps.
4. Add the warmed glycerin, and glucose if using, and stir until blended.
5. Add the coconut oil, and stir until thoroughly blended. It is now ready to use, & should be used immediately. Will start to set quickly! I use a small wooden skewer to first stir, then scrape mixture out of bowl.
6. Cooling the new mold can be accelerated by placing in the refrigerator for 20 minutes. To remove, place finger near edge, pull toward center to detach from side, & lift out. Store the molds in a baggy, or other container, in the fridge, to extend the life of, and retain the flexibility of, the molds. Simply remelt in the microwave, in 20 sec. intervals as above, to reuse for pouring new molds. Cleanup is easy. Leave skewer in bowl, let cool, then pull stick up & out, twisting as needed, & all of the leftover mix will come out attached to the stick. Bag it, or return it to bowl till next time, that's what I do.
7. The life expectancy of a mold is yet unknown, it is too early to tell. It is 6 months and counting at this time. With no visible signs of any deterioration, or molding(as in green & black stuff-lol),... as might be expected, since this recipe is totally made from edible products.
8. Just a reminder: Water will dissolve these, so don't plan on rinsing them off, and heat will melt them. Don't expect anything that looks as detailed as SugarVeil, they are not firm enough. I have not tried SugarVeil in them, don't have any. I've also noticed that they get a little firmer each time they are melted in the microwave, because it dries them out a little more each time, but they are still very flexible & usable, just not as soft, which is good for some applications, like leaves. I have added more warm glycerin, when reusing the mix, & it seemed to help with the consistency. Will try adding more warm water next time instead, to see which works the best. If you find a solution, please let me know.
Updates, & any further changes, will be posted as needed. Questions &/or comments welcome. This is an ongoing process, & learning experience, that just happens to also be fun! My little grandkids love making things with it (with my help, of course).
Now on to new business:
This stuff sounds good! Not as cheap as when using my recipe, but looks like the 'real deal'. They remelt to reuse the same. This stuff looks like it might hold it's shape better than my mold mix. Probably does, since it is a commercial product. lol
It says that it can be melted & reused 35 times, and can be used with chocolate, which I have never tried with my mix. Maybe the chocolate is not too hot when being poured, so as not to melt the mold. I never tried this with my mould, because I have never worked with chocolate, yet. It doesn't mention isomalt, but that is understandable, since isomalt is pure melted sugar, and VERY, VERY hot! Would probably melt most things it came in contact with, and it dries so quickly. Anyway, check it out below!
Making Material for Chocolates, Fondants, Gum Paste and More
Certified Food-Contact Safe and Reusable over 35 times!
Make Molds that You Want by duplicating your own objects.
ComposiMold-FC is a 100% reusable mold making material for chocolate, fondants, gum paste castings. It's a flexible, rubbery, molding material that works by melting and pouring. Many casts can be made using the same mold. ComposiMold-FC is good for the mold maker and confectionery artist because it can be reused to make different molds without worrying about wasting mold making material.
Try using many different casting materials such as chocolate, fondant, gum paste, gummy recipes, no rise cookie shapes and more!