instructions
*Brand confectionery coating.
Make a 1/4 in. thick candy shell using Sports Ball Pan half and melted
red candy. Make 2 recipes of candy clay, one using 14 oz. of red candy remaining
from preparing shell, the other using white candy. Divide white candy clay and
tint black, gray and yellow using candy colors (use a small amount of black
color for gray). Divide red candy clay and tint brown for hamburgers (add green)
and red for hot dogs (add a little white); reserve remaining red for trim on
grill.
For grate, lay lollipop sticks 1/2 in. apart on waxed paper-covered 6 in. cake
circle. Trim sticks to fit. Wrap each stick with Fanci-Foil, attaching with
glue stick. Reposition sticks on cake circle.
Roll a 3/8 in. diameter rope of
red candy clay, place over sticks on inside edge of cake circle, press down
to cover ends of sticks. Attach sticks to bottom of grate rim with melted candy;
Let dry.
For legs, cut plastic dowel rods into three 3 1/2 in. lengths. Trim
ends on an angle to fit against grill base. Wrap in Fanci-Foil, attaching with
glue stick.
To assemble grill, turn candy shell upside down. Shape three 1 in.
diameter balls from red candy clay; flatten bottoms and attach with melted candy.
Insert legs, attaching with melted candy; let dry before turning upright. Roll
out black candy clay 3/8 in. thick; cut 2 wheels using smallest round cutter
from set.
Roll out gray candy clay 1/8 in. thick; cut 2 hubcaps using large
end of tip 2A. Attach hubcaps to wheels, then wheels to legs with melted candy;
let set.
Shape hot dogs, 2 1/2 x 1/2 in. thick. Score casing lines at ends using paring
knife. Draw grill marks using black FoodWriter™. Shape hamburgers 1 3/4 x 1/4
in. thick. Score edges using paring knife. Roll out yellow candy 1/16 in. thick
and cut 1 1/2 in. squares for cheese; position on burgers. Fill candy shell
grill with licorice bits. Position grate, arrange food on top.
To make candy shells: Fill pan or mold to top edge with melted candy. Tap on counter to
remove air bubbles. Let chill in refrigerator for 10-15 minutes or until
a 1/4 in. shell has formed. Pour out excess candy, smooth top edges with spatula and chill
for 15-20 minutes longer.
Carefully unmold shells (if you have difficulty removing shells,
place in freezer for 2-3 minutes, then unmold). Excess candy can be reheated and used again.