Silicone Molds for Caramel and Soft Candy: Heat, Stick, and Draft
Silicone molds for caramel and soft candy - pour heat, sticky demold, Shore A, food-grade path, and MOQ 50 custom trays.
Kyler Yang · Founder5 min read
Caramel and soft candy hit molds hotter and stickier than tempered chocolate. A tray built only for bars can scorch, lock, or leave strings in sharp corners. RUUIPON cuts custom confectionery silicone molds at MOQ 50 with prototypes in 3-7 days when heat and release are specified.
Quick answer: Confirm peak pour temperature, Shore A 35-50 for sticky caramel, 1-3 deg draft, walls 2.5-5 mm, platinum food-grade docs, and sample with your real batch.
Caramel Specs
| Spec | Starting point |
|---|---|
| Shore A | 35-50 |
| Draft | 1-3 deg |
| Walls / spacing | 2.5-5 mm / 8-20 mm |
| Food grade | Platinum + docs |
| MOQ | 50 |
Heat and Stick
Ask for continuous and peak temperature on the compound. Soft candy is not the same duty cycle as baking trays - see baking heat limits and isomalt / hard candy. Prototype with your real caramel, not water.
Shore A and Draft
Harder Shore helps demold sticky fills; too hard locks undercuts. Edge radius reduces tear-outs - edge radius and draft angles.
Food Grade
Layout
Dense layouts cool unevenly and string more. Start 6-12 cavities, spacing 8-20 mm - layout guide.
Frequently Asked Questions
Will chocolate molds work for caramel?
Not always - heat and stick differ. Prototype first.
Release spray?
Food-safe only - release guide.
MOQ / lead time?
MOQ 50; prototype 3-7 days.
Contact?
[email protected] | WhatsApp +86 135 3006 2969 | Contact.
Ready to order custom silicone molds?
Free quote for OEM/ODM projects. MOQ 20 · Prototype 3-7 days · FDA/LFGB available.