On 12/2/2020 at 9:18 PM, GRiker said:I decided I wanted to try the Chef Rubber ones since I needed another one anyway. Just purchased it today. Will see how that one works.
I’ve used the Chef Rubber molds several times now. They are twice as expensive as the O’Creme molds but soooo much easier to use. Worth it!
I bought two of them. One batch of caramel fills about 1 2/3 of the mold. Once I’ve finished cooking the caramel in my Presto pot, I strategically pour the caramel into the molds then quickly scrape the top with my taping knife. It’s super easy and very minimal waste. I had no problems getting the caramel out of the mold.
It was so successful I decided to try my almond toffee. I had to cut the almonds in half widthwise so they’d easily fit in the mold, but this also worked out great. The only downside was that I always have a bit of butter that separates out at the end and it’s difficult to wipe out the little bits of butter which then get in my chocolate when I dip them. Still figuring out what to do about that.
Overall, I’m very pleased. The uniform size is great and it makes a lovely box!
Here’s the O’Creme mold for reference:
Not sure what I’m going to do with it now but if anyone can think of a good use for it, it’s yours for the cost of shipping!
