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Hot Fudge
Sundae
By Bob Sherman
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| Item | Amount Used |
| 140 Melt Point Paraffin Wax | Several pounds. |
| Vybar 103 | 1 level teaspoon per pound of wax. |
| 1 ounce per pound of wax (ice cream portion only, I do not recommend scenting the fudge or cherry). | |
| Banana Split Chocolate Mold | One. |
| Melting / Pouring Pot | At least one, but several is much more convenient on these. |
| Thermometer | One |
| Dyes | Red, Brown |
| Tabbed Wicks | One per scoop. 44-24-18 zinc core was used here. |
| Bowl | A glass bowl of suitable size. |
| Melon Ball Tool | From a housewares store. |
| Hobby Knife | A sharp, pointy blade is needed. From a hobby or craft store. |
| Insulated Work Gloves | For handling the hot mold. |
| Baking Pan, Wooden Spoon, Measuring Spoons | Purchase at a housewares store or a dollar store. |
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| 1. When using chocolate molds the plastic will distort if poured hotter than 165 degrees F. Supporting the mold in a tray of sand will help prevent damage to the mold as well. | 2. Pour the ice cream scoops with vanilla scented wax. Pour enough scoops for your bowl. |
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| 3. A heated wire was used to make the wick holes in the ice cream scoops. Alternatively, you could drill the holes with a small drill bit. | 4. The heated wire is pushed through from the bottom. |
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| 5. Insert tabbed wicks into the wick holes. | 6. This photo shows the alternate method of drilling the wick holes. |
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| 7. Pour some vanilla scented wax into your bowl. Allow it to cool. | 8. While waiting for wax to cool, prepare a small amount of red wax to make the cherry. |
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| 9. When the red wax begins to solidify, use a melon ball tool or your fingers to shape a cherry. | 10. Allow the cherry to cool. |
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| 11. Once the wax in the bowl has cooled, pour a thin layer of vanilla wax and position your ice cream scoops. | 12. Use a knife to shave the "chopped nuts" from a suitably colored block of wax. Set this aside for later. |
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| 13. Use a lot of brown dye to create some hot fudge. Drip this on with a spoon or metal baster. | 14. Immediately sprinkle on the nuts prepared in step 12 before the fudge wax starts to set. |
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| 15. Press the cherry in place. Optional (not shown) - Whipped wax could be added here to impart a whipped cream look. | 16. Trim the wicks to 1/4 inch. |
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| The finished candle. |
Disclaimer: The information presented here is accurate to the best of my knowledge and common candle making practices as of the time of this writing - March 2006. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.
Author: Bob Sherman
Publisher: Bobby's Craft Boutique Inc.
This article is provided free of charge for use. Candles may be made and sold using this design royalty free, however no portion of this article may be reproduced for publication elsewhere without express permission from Bobby's Craft Boutique Inc. with the following exceptions:
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