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Home tools Buyer's Guides from tech enthusiast who loves technology and clever solutions for better living.
Top Of The Best Candy Making Molds Reviewed In 2018Last Updated January 1, 2018
№1 – Wilton Dark Green Candy Melts, 12-Ounce
№2 – Smooth-On Silicone Mold Making, Liquid Rubber OOMOO 30, Easy to Use – Trial Size 2.8 lb
№3 – Lorann Hard Candy Making Mold Gems Set – Includes Jewels, Break Apart Hexagon, and Break-apart Rectangle
Run a fan to promote air circulation.
Fix leak or other water problems as soon as possible. Dry all items completely. Mold will begin to grow in 2to 4hours.
Scrub mold off hard surfaces with detergent and water, and dry completely.
Absorbent or porous materials, such as ceiling tiles or carpet, may have to be thrown away if they become moldy.
Zoku Classic Pop Molds
Although they don’t release the pops quite as easily, these plastic oblong molds work almost as well as our main pick. The resulting pops are more prone to breaking and a little messier to eat.
If our main pick sells out, we’d get the Zoku Classic Pop Mold. These are almost identical to the round version, except they’re oblong and made of plastic, rather than silicone, so they need to be run under hot water to set the pops free. These molds do have a larger footprint in the freezer, but they’ll also make six pops at once. The pop shape is slightly more prone to breaking and a little messier to eat—partially because the handles don’t come with a drip guard. But the shape makes them ideal if you like to bite into a pop. Plus, unlike the Zoku Round Pop Molds, these molds aren’t opaque. That’s useful if you tend to make more than one flavor in a batch, since you can see which flavor pop you’re grabbing more easily.
For serving a crowd, we like the Norpro Ice Pop Maker. You’ll get pops all at once and their iconic, squarer shapes look most like the pops you’d have bought off an ice-cream truck in the ’50s. But the plastic molds need to be run under hot water (from various angles) to free the pops, and it’s tricky getting just one out at a time. The lid that sits on top of the mold can also be difficult to pry off. Still, it’s the best option for when you’re planning a party and need a lot of pops at one time. Considering how many pops you can get from it, it’s also fairly sleek, profile-wise, so you won’t have to clear out a ridiculous amount of freezer space to make room for it.
These clever under-the-sea molds make smaller-than-average pops, so they’re more manageable for little ones to actually finish. The silicone molds release easily, but they’re also easier to overfill than our main pick.
If you’re looking for impressive visuals, we wholeheartedly recommend the Zoku Fish Pop Molds. The adorable aquatic figurines will delight little ones, and they looked crisp and professional regardless of the pop recipe. Like with our main pick, it’s easy to pull the fish pops from their silicone molds, each of which holds about 1.ounces, depending on the shape—a great size for toddlers on up to elementary-aged kids. The molds are easy to overfill, though, and it’s not always obvious which of the playfully-shaped plastic sticks corresponds to which pop (the whale body gets a whale tail, the puffer fish gets fins, etc.) But overall, these were the easiest to use of the kid-specific molds we tried. As with the other Zoku molds, this set has a fairly large freezer footprint, but they’re unmatched in terms of visuals.
If you like push-up pops
Less messy and easier to eat for kids, these push-style molds can also be recapped and frozen midway through eating. The resulting pops aren’t quite as fun to eat, though, as those from the Zoku round or fish molds, and they’re a bit pricier per mold.
If keeping little hands clean by reducing sugary drips is a priority, we also like the push-style Kinderville Little Bites Ice Pop Molds. The molds feel sturdy, the 3.5-ounce treat amount is appropriate for children, and they can be made one at a time, so you won’t need to reserve a ton of freezer space. And you can recap and freeze them, in case your kid runs out of steam mid-way through eating. The shape of the molds doesn’t have the wow factor of our main pick or the Zoku fish pops, and they seem to have a smell when new that needs to be washed out thoroughly. They also don’t come with a stand, so they need to be filled in your hand and propped up in the freezer—pop them into a mug or cup to keep them upright before they’ve frozen solid.
In our own tests, we found creamier pops worked fine in the more elaborate molds, but tended to lose detail faster than juice pops once they started melting.
Ice pop molds are available in a range of shapes and sizes. Generally, smooth molds will be the most versatile for a variety of recipes. “Molds that have a lot of elaborate detail to the shape will work best with mixtures that are going to freeze really solid, like fruit juice,” says Charity Ferreira, author of
Perfect Pops. “Anything creamy or boozy or with chunks is not going to show much definition when you freeze it in a mold with a lot of detail.” She also told us that pops involving ice cream “or anything else that will freeze on the softer side,” may be harder to extract from detailed molds. (In our own tests, we found creamier pops worked fine in the more elaborate molds, but tended to lose detail faster than juice pops once they started melting.)
Molds are generally offered in three different materials: plastic, silicone, and stainless steel. Each has its own pros and cons.
Plastic molds are cheap and readily available, but they’re prone to breakage and they also sometimes prove difficult to use, as they need to be run under hot water until they’ll release their precious popsicle cargo. Reuben Ben Jehuda, owner/co-founder of the popsicle chain PopBar, declined to say which material his stores use for their molds (it’s a trade secret), but explained, “For home use, you can definitely go with the plastic one. I don’t think it’s going to affect the quality in the long run, and they’ll stay good for minor consumption.” If you’re concerned about chemicals leaching from plastic pop molds, you likely don’t need to be (see our Ingredients of concern section).
Silicone is a frequently used material in pop molds, but durability is an issue—accidentally puncture these molds with a sharp object in the dishwasher, cabinet, or sink, and they’re permanently out of commission. Plus, they can emit a not-too-pleasant smell and are more likely to hold onto the odors of pops past. Because silicone doesn’t become brittle at freezing temperatures and will simply peel away from frozen matter, it’s a particularly good material for pop molds. As food scientist Doug Goff told us, “plastic under a microscope is very rough, with lots of nooks and crannies, so ice can easily adhere to it and that makes withdrawal of a frozen novelty out of a plastic mold difficult. Silicone molds are much preferred for ease of removal, and they are smoother … but more importantly silicone repels water, so the lack of stick is mostly due to the lack of interaction between water/ice and silicone at the surface of the mold.” As with plastic, there’s little risk of chemicals leaching from silicone into your pops.
Flaws but not dealbreakers
Because of their round shape, these molds won’t make layered pops (you need a more oblong shape for that). The pops may also be too big and oddly shaped to fit in all but the most Steven Tyler-sized mouths, so they’re difficult to bite.
Care and use
If you don’t like using reusable plastic sticks, you can always use old-fashioned wooden pop sticks. Ferreira told us of a hack she uses to modify molds that come with plastic sticks: “You can choose to just use wooden sticks—cover the top of the mold with foil, make a slit in the foil, and insert the stick. That holds the stick in place while the mixture freezes.”
We tested these molds in our most recent testing
A speedily melting fudgesicle from a Freezycup mold (left), and finished pops in the Freezycup molds (right).
The Tovolo Ice Cream Pop Molds were extremely cute in a retro way and some of the easiest molds to fill of any we tried, given the way the ice-cream-shaped molds locked into the sturdy stand.
Note the wide drip cup of the Tovolo bug-shaped molds (left), and a finished pop in the Tovolo Ice Cream mold (right).
But they lost points for the way their “cone” sticks were designed. The melted popsicle escaped down into the four-chambered handle, and it was nearly impossible to tip the cone into your mouth to slurp up the liquid. And forget about trying to clean inside the depths of those tiny plastic chambers.
Other molds we looked at but dismissed
The Kidco Healthy Snack Frozen Treat Trays are too cheap to reasonably consider, and the reviews back us up: the cheap plastic is prone to breaking, even when you’re just trying to pull the pop out of the mold.
While the Munchkin Click Lock Fresh Food Freezer Pops are well-reviewed, the pops they make contain only two tablespoons of liquid, which isn’t enough for anyone that isn’t a baby or young toddler. Reviewers also say they can be hard to remove from the mold, requiring 10-1seconds of hot water before releasing.
Cuisipro makes several shapes of their Snap Fit Pop Mold. This year we tried the robot shape and opted to skip their rocket and sailboat shapes. Reviewers say they’re a little too big for kids, the ones who would most enjoy the fun shapes, and the sticks were too pointy (as we found with the robot molds)—a health concern if the kids were to slip while sipping.
Charity Ferreira, author of 2011’s Perfect Pops, Interview
Reuben Ben Jehuda, owner/co-founder of the popsicle chain PopBar, Interview
Jennifer Chait, GUIDE: 2BPA-free popsicle molds for making all kinds of delicious homemade popsicles, Inhabitots
Start off by bringing cup dark callebaut chocolate chips to 101°F, using the double broiling method. Gently mix the chocolate as it slowly melt to ensure all of the solids liquify.
Once the chocolate is throughly melted and up to temperature, remove it from the stove and mix in a few chocolate chips to cool the mixture. Gently stir in the chocolate chips until the mixture is smooth and approximately 89-90°F.
Once the chocolate is tempered to 89-90°F, pour the liquid into your chocolate mold about a quarter of the way up. Be sure to coat all sections of your mold. Then allow it to cool in the fridge for 30 minutes. Flip every 2-minutes to ensure is cools evenly.
Getting the Right Concessions Equipment
The county fair wouldn’t be the same without candy apples and corn dogs; nor would an American sporting event score with fans sans nachos and popcorn. There are certain venues where people congregate and expect food to be served. If it isn’t a location or event where it makes sense to have a full-service restaurant, a temporary or permanent concession stand or a light-service eatery can prove remarkably convenient and profitable.
According to estimates by Gold Medal Products, one of America’s top concession equipment manufacturers, concessions sales can net up to a 9percent profit thanks to the low food costs associated with concession treats. Please note that all figures provided here are estimates and do not reflect the profits you should expect, nor do they guarantee a return on your investment. The costs shown do not include miscellaneous line items like freight, shipping, and other supplies.
This delicious snack is always a big seller and can be flavored with butter, covered in caramel, sprinkled with seasonings, or cooked in a kettle.
Concession stand equipment needed: We’ve got it all, from poppers to butter dispensers, in one popcorn concession equipment category. At the very least, you’ll need a popper, oil, popcorn, butter, salt, or oil, and serving boxes. We also have equipment you need to offer some tasty variations on the theme, including caramel corn equipment and kettle corn equipment.
Corn dogs are hot dogs on a stick dipped in a cornmeal batter and fried to golden perfection, typically in a specialty fryer.
Concession stand equipment needed: Specialty corn dog fryers are a must because they offer space-saving designs important in most concession stands and simple operation that makes cooking a snap. You’ll also need hot dogs, batter mix, sticks, and paper serving items. KaTom has those items categorized in our corn dog equipment category.
Pretzels take relatively little work to make. Use pre-mixed batter or your own recipe to create dough, twist it into an interesting shape, and then bake it. Pretzels can be topped with salt, cinnamon and sugar, and just about anything else in powder or granular form. Pretzels can also be served with dips like cheese or fruit toppings.
Concession stand equipment needed: For Meister Bake, all it takes is a little space to store them and possibly a display to advertise them. If you want to sell fresh-baked pretzels, you will need a pretzel oven to bake them. We also offer pretzel merchandisers that can keep those products at proper temperatures and humidity levels while offering an attractive display.
A thin layer of ice crystals is shaved off of an ice block then put into a cup and flavored with syrup to create a cool, sweet treat. With the bulk of the work done by a machine, offering shave ice doesn’t take much effort and can bring considerable rewards. If you’re running a concession stand at the beach, shaved ice is a must.
Concession stand equipment needed: Our shaved ice equipment category includes ice shavers, ice molds, syrups, dispensers, and serving items. We also have carts that let you to take your concession stand on the road.
Often mistaken for shaved ice, snow cones are made with crushed ice rather than shaved ice. Because crushed contains a higher concentration of water, snow cones don’t hold flavoring quite as well as shaved ice, but many customers prefer the crunchier texture.
Concession stand equipment needed: Making snow cones is a bit easier than producing shave ice because the latter requires forming blocks of ice in molds. Snow cone machines can crush bagged ice or any other type of cubes. KaTom’s snow cone equipment category has the machines, serving utensils, syrups, and carts you need to get into this icy business.
Slushies are clearly a close cousin of snow cones and shaved ice, but are made by a much different process. Slushies are created in machines that freeze a mixture of water and syrup or fruit juice, churning the mixture with an auger to create a consistent texture. That process produces a drink that is both icy and smooth, perfect for a hot day.
Concession stand equipment needed: The concentrated drink mix is just as important as the slushie machine itself. You’ll also need cups, though straws are optional. Each of those and other accessories can be found in our slushie equipment category.
Smoothies are also in the icy-treat family, being as they’re typically served cold and often with ice mixed in. Fresh smoothies can be produced using healthful ingredients like fruit and yogurt, but adding these trendy items to your concession stand menu can be as easy as adding water to a powdered mix.
Concession stand equipment needed: You’ll need smoothie mix, serving items, and a slushie machine to freeze the liquid to that smoothie consistency. Check out our smoothie equipment category for the selection. If you will be using fresh ingredients, a blender will allow you to crush the ice and blend ingredients.
The funnel cake is one of the staples of the midway and the amusement park. In its simplest form, batter is fried in a specialty funnel cake fryer, then topped with powdered sugar, though other toppings like chocolate and strawberries can also be added.
Concession stand equipment needed: The batter mix, a mold to keep it in shape, the funnel cake fryer, oil, serving plates, and a sifter or similar device for distributing the sugar. Most of that can be found in our funnel cake equipment category.
Back to menu.
Nachos are corn chips served covered in or accompanied by warm cheese sauce. They can also be topped with other things, including salsa, jalapenos, ground beef, and pulled barbecue pork. Nachos are a big seller at fairs, amusement parks, sporting events, and anywhere else concession stands and hungry people coexist.
Concession stand equipment needed: You’ll need a chip warmer or display merchandiser, a heated pump for the cheese, the cheese and chips themselves, and serving trays. All but the food items can be found in our nacho equipment category and in our concession trays and cups category. KaTom also offers Gold Medal nacho chips, cheese, and other toppings.
Like pizza, hot dogs are among America’s favorite foods and they’re easy for event-goers to tote down the midway or back to their seats. They’re also similar to pizza in that they’re remarkably easy to add to a concession stand menu.
Concession stand equipment needed: Hot dogs can be prepared on agriddle or on a hot dog roller, which takes most of the work out of preparation and can even have a bun warming area. You’ll also need serving items like paper trays and napkins. Check out our hot dog equipment category for all our offerings related to this snappy snack.
These little round pastries can draw a crowd all by themselves, so they’re the perfect addition to any concession stand. They can give you some added attraction over your competition and give you the potential for tag-along sales. And all it takes is a little batter, some hot oil, and sugar.
Concession stand equipment needed: You’ll need a doughnut fryer and a batter dispenser to make doughnuts from scratch. The good news is, people love to watch a doughnut maker in action, so you’re likely to draw a crowd without even trying. You’ll also need bags for serving and you may want something like a chocolate dip to coat your doughnuts. Check out our doughnut equipment to get everything you’ll need.
Soft serve ice cream is a popular concession stand treat in warm weather. Simply adding this offering to your menu can stretch your lines around the block when the dog days of summer arrive, but many people love this frozen food year round. Creating it means simply pouring a pre-made mix into a machine, letting it chill into a creamy consistency, then dispensing the product into a cone. That simple process makes it one of the easiest-to-offer treats.
Concession stand equipment needed: KaTom offers all the equipment you need to begin serving ice cream, including soft serve machines and waffle cone bakers.
The unmistakable of smell frosted nuts warming lets this treat market itself. bringing impressive results from something that really only requires a brief toss in a pre-mixed coating.
Concession stand equipment needed: The machine you need is called a Pralinator, which tosses the nuts around in the coating mix. You might also want to check out our food pans category for something to dispense your nuts from our selection of scoops.
Since gaining popularity as a casual dining chain appetizer, this fried concoction has bloomed on concession stand menus across America. Creating a blooming onion entails partially wedging a large white onion, coating it in batter, and deep frying it. They’re often served with a dipping sauce like a remoulade or ranch dressing.
Concession stand equipment needed: Gold Medal offers an onion blossom cutter specifically for these menu items. You’ll also need some batter mix, which KaTom can provide you. To cook the onions, you will need either a countertop or floor-model commercial deep fryer.
With all the delicious food on your menu, you know your customers are going to get thirsty. While fountain drinks can fill that need easily, complementing them with fresh-squeezed lemonade can really supplement your earnings and provide incredible profit potential.
Concession stand equipment needed: You’ll need a lemon squeezer and some cups. Except for the makings of the drink – things like lemons, sugar, ice, and water – that’s pretty much it. Find the supplies in our lemonade equipment category.
KaTom also has all the accessories you need to stock your concession stand. Check the concession trays and cups category for the serving items you need, including food trays, cups, and drink carriers. We offer stations for both dispensed condiments and packaged condiments. We also have the cleaning equipment you need to keep your concession stand sparkling and sanitary.
Shaping your gummies
Let’s discuss one more thing before diving into these recipes: molds. You actually don’t need any fancy-schmancy molds, but they do make your gummies more interesting and fun to eat. No molds? No problem — just use a greased pan and cut them into cubes after they set.
I experimented with a chocolate mold (on the right), a hard candy mold (the white mold in the center) and a silicone heart mold (on the left).
I was able to fill all three molds with the liquid these recipes yield.
Let cool at room temperature for minutes, then place in the freezer for 10-1minutes, depending on the size of your mold cavities. I like to pop them out of the molds and let them dry out more, about an hour, at room temperature. Store in an airtight container and refrigerate for up to weeks.
If you find that your gummies are a bit sticky, place them in a colander, sprinkle a little bit of cornstarch over them and shake them around to remove excess cornstarch.
Heat the liquid over medium heat, whisking frequently. When it starts to thicken, add your sugar or honey (if desired) and stir. Let the mixture simmer until it thickens to the consistency of paint, stirring constantly. This will take a couple of minutes.
First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.
Most important, have fun and choose your Candy Making Molds wisely! Good luck!
So, TOP3 of Candy Making Molds
- №1 — Wilton Dark Green Candy Melts, 12-Ounce
- №2 — Smooth-On Silicone Mold Making, Liquid Rubber OOMOO 30, Easy to Use – Trial Size 2.8 lb
- №3 — Lorann Hard Candy Making Mold Gems Set – Includes Jewels, Break Apart Hexagon, and Break-apart Rectangle