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.
Hi what happened to your decogel recipe. I cant find it anymore. Is it okay if i ask for the recipe? Thanks a lot
where do you buy glycerin and glucose and what brands what am I looking for
Read more at http://www.cakecentral.com/forum/t/765361/food-grade-mold-recipe#33pt8Ce59hbGRuUk.99
Read more at http://www.cakecentral.com/forum/t/765361/food-grade-mold-recipe#OsjbRlOfZVbGzOPk.99
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!
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.
My recipe is called 'GummyGel', 'Decogel' is a totally different product. Hope it helps!
Here is the recipe:
you are brilliant, blwilley, and so kind to share your expertise -- many many thanks
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