Review on 🍬 Rekidool 3-Piece Candy and Chocolate Silicone Molds Set: Perfect Non-Stick Baking Molds for Hard Candy, Gummy, Caramel, Cake, Jello, and More (Blue) by Elwanda Johnson

I love making caramel but it's a pain to shape. Before doing this I poured hot caramel into a baking dish and cut the cooled candy into squares. It was far from elegant, and the candies varied in size. So I tried them. You have done an excellent job. I sprayed the molds with pan spray and then poured the melted candies into the molds. When the candies cooled, they slid right out of the molds! The chocolates looked much more elegant than the ones I had made before and they were all the same size and shape. Waste was minimal as the caramel didn't stop flowing between each lollipop shape, so some trimming was required as the lollipop cooled. I used the ingredients as a quality control for the chef. (me) Just to see if it works with other stuff besides caramel, I've also made marshmallows and ganache chocolates. They were even easier to make than caramel, probably because the very hot sugars in caramel are difficult to control. The ganache was the easiest because you don't work with candies that are hotter than body temperature. The marshmallow worked well when it was still warm, but it was difficult to pour once the mixture had cooled. Not that the molds are to blame, just some information. If you make candy at least once a year, I recommend this one. The difference in appearance is huge, and not having to mold the caramel at lava temperature is more than worth the price of the molds.