Melt
Double Boiler Method
Place Melt ‘N Mold Drops in the top pan of a double boiler which has about a cop of water in the bottom.
Heat to a simmer (not boiling), then remove double coiler from heat.
Stir slowly until Melt ‘N Mold Drops are melted and smooth.
Microwave Method
Place Melt ‘N Mold Drops in microwave container and heat at 1/3 power or defrost setting for 1 minute. Stir thoroughly.
Microwave and stir at 30 second intervals until smooth and completely melted.
Pour melted Melt ‘N Mold Drops into molds that are dry. (Do not grease molds.)
Tap molds gently to remove air bubbles
Place in a cool place until hard (in refrigerator for 10 min. or freezer for 5 min. Larger molds may take longer.)
Remove candies by inverting mold and tapping gently. If candy does not release easily, return briefly to freezer.
Be sure all containers and utensils are dry, because water causes melted Melt ‘N Mold Drops to thicken and become streaky.
Heat Melt ‘N Mold Drops to a temperature that is quite hot to the touch or to 105-115 degrees F by thermometer.
Do not overheat or it may become thick and fudge-like.
Dip candy centers, fruit or nuts in melted Melt ‘N Mold Drops using a fork.
Scrape excess costing against edge of container as you lift out dipped center one at a time.
Place dipped center on a waxed paper on a cookie sheet.
Allow to set in a cool place at about 65 degrees for 20- to 30 minutes or in refrigerator for 10 min or in freezer for 5 min.
Tea Recipes & Hints
3 large lemons
5 eggs
1 cup of super-fine sugar
8 Tbsp unsalted butter
Grate the lemon rinds and set to one side. Squeeze the juice and put into a blender or food processor. Add the remaining ingredients and process until smooth. Pour the mixture into the top half of a double boiler. Stir in the lemon rind and cook over simmering water for about 10 minutes until thickened. Stir the mixture with a wire whisk if it appears lumpy. Chill the lemon curd before serving. It becomes thicker as it cools.
1 2/3 cups self-rising flour
1/2 tsp baking powder
3 Tbsp caster sugar (super fine)
1/2 tsp salt
4 Tbsp unsalted butter, chilled, cut in bits
1 large egg
5 oz whole milk or cream (heavy cream is best)
Mix the milk or cream and egg together in a mixing cup. (If using any extracts, put them in.)
In a large mixing bowl or food processor, combine flour, baking powder, sugar and salt. Cut butter into the mixture until it resembles coarse crumbs about the size of peas. (If using any dried fruit or other additions, add them after the butter has been cut in, otherwise it will color your scone dough.)
Pour the wet ingredients into the dry ingredients and stir just to combine. Once combined, turn dough out onto a light floured surface and knead the dough 5 or so times, then pat into a circle about 1/2 to 3/4 inch thick. The dough can either be cut into 8 wedges or rounds with a biscuit cutter, re-rolling to get all 8.
NOTE: Don't over knead or over work the dough. Keep the butter in chunks. Less is more.
Place scones onto a parchment lined cookie sheet. Brush with milk and put into a 425o oven for 12-15 minutes.
Currant: Add 1/2 - 3/4 cup currants
Orange-Cranberry: Add 1 Tbsp orange extract and 1/2-3/4 cup dried cranberries - (2 Tbsp of candied orange peel finely shopped is also quite tasty!)
Apple-Cinnamon: Add 1 tsp cinnamon and 1/2 - 3/4 cup diced apples
Lemon-Poppyseed: Add 1 tsp lemon extract and 2-3 Tbsp poppy seeds
Chocolate Chip: Add 1/2 cup chocolate chips
Orange: Add 1 Tbsp orange extract plus (optional) 2 Tbsp candied orange peel, finely chopped
Blueberry: Add 1/2 - 3/4 cup blueberries
Cinnamon-Raisin: - Add 1 tsp cinnamon and 1/2 - 3/4 cup raisins
Garlic-Cheddar: Add 1-2 cloves of crushed garlic to the cream and egg mixture. Add 1 cup of finely shredded sharp cheddar cheese to the dry mixture. Omit the sugar. (You can even add a 1/2 tsp of your favorite dried herb.)
NOTE: When doubling this recipe, use 12 oz of milk or cream, not 10. Baking time will be approximately 16-22 minutes.
Bake petit fours in shaped pans or cookie sheet.
Allow to cool, then place in freezer.
Once frozen, turn out of shaped pans or cut shapes with cookie cutters or a knife.
Return to freezer.
Take a cooling rack and place over a cookie sheet or parchment paper. You can reuse any of the drips to finish covering your cakes.
Make the poured fondant. It should be fairly thick but pour able. If too thick, it will take longer to dry and set. If too thin you will probably need to do two coats.
Get the petit fours from the freezer and place them on the cooling rack. Leave some space between each cake so they do not dry together.
Put on your plastic gloves and begin dipping each petit four completely and placing back on the cooling rack. If the cakes begin to thaw and become too soft to handle, simply place the entire rack back in the freezer until hard again. If the poured fondant becomes too thick while waiting for the cakes, add a few drops at a time of hot water until desired consistency.
Once all the cakes are dipped, allow to dry. I recommend allowing 24 hours. The cakes will be sealed so no need to worry about them going stale. If adding decorations, thoroughly dry - hardened cakes will be much easier to work with.
When presenting petit fours, always place individually on doilies.
4 cups powdered sugar
1 Tbsp light corn syrup
Hot water or milk (but then must be refrigerated)
Sift the powdered sugar into a large bowl and add the tablespoon of corn syrup. Add hot water or milk by tablespoon until desired consistency.
NOTE: Food coloring and/or flavoring can be added to this icing. Mike thicker for piping outlines, then thin to fill-in. This icing dries to a hard, shiny finish
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