Letter from Satisfied Customer
Rubber Mfg. Co., Inc.
Newark, Maryland 21841
Cropper, Managing Director
Sorry I couldn't answer your letter sooner. I've been
have been using your rubber molds for more than 10
years. Don't let anyone tell you that you should not
pour anything into the molds hotter than 160*F - I
have been pouring hard candy into mine for more than
10 yrs - the oldest of the molds are just as "live
and flexible" as the newer ones. Hard candies
must be cooked to at least 300*F and poured at once
or the candy will harden in the pot. We use upwards
of 600 lbs. of sugar, over the holidays. Any cookbook
will have recipes for hard candies.
molds can also be used to make decorations for cakes.
Use a butter creme icing, color and flavor, add confectioners
sugar until the icing is the consistancy of "play
dough", take a small portion, roll into a ball,
press into desired mold, scrape off excess with straight
edge knife or spatula - unmold at once onto flat surface.
chocolate candies can also be made in the molds. Chill
molds in refrigerator - melt chocolate over hot water
- not too hot - chocolate should be about 80*F - pour
into chilled molds - return to refrigerator for a
short time, until chocolate has hardened - then unmold.
Ergo - peepies and bunnies for Easter - lots cheaper
than you can buy.
Mrs. C.H. Statnecker