Google Sugar Dot Cookies: Tutorial - How to Use Candy Melts and Sugar Stamps on Sugar Cookies

Saturday, April 30, 2016

Tutorial - How to Use Candy Melts and Sugar Stamps on Sugar Cookies

How to Use Candy Melts and Sugar Stamps on Sugar Cookies

Sugar Stamp design sheets and candy melts make the cutest (and easiest) treats!

Sugar Stamps are design transfer sheets - different than any other sheet you've used.  These were manufactured specifically for meringues.  I've found that they work beautifully with candy melts!  The sheets need gentle heat to make the designs transfer.  Once transferred to your treat, there is no additional texture or any taste whatsoever.  Love them!

Because I'm a cookie decorator, I've been trying to figure out a way to get Sugar Stamps to transfer onto royal icing or onto sugar cookies.  My first experiment was not successful.  My second time was better - a semi-miss and success.  I wanted to improve upon that semi-miss, trying to clean up the edges, so here we go again......

(More on that "success" later.)

Supplies needed:
Sugar Cookies  (Dough Recipes, Royal Icing Recipes)
Bright White Candy Melts
Sugar Stamp design sheets

Place Sugar Stamp sheet on a cookie tray.  Shiny side down.  Rough side up.

Place candy melts into a piping bag.  Melt candy melts in the microwave - slowly according to package directions.  You need heat to transfer the design.  Be sure that the melts are warm to the touch.

Immediately pipe the chocolate onto the back of one cookie.  No need to be neat or cover entirely.

Immediately flip it over and place on the Sugar Stamp sheet.  Press down on the cookie to make the chocolate ooze out past the cookie edge.

Repeat with more cookies.  If you're doing a lot of cookies, be sure to re-warm the chocolates (for only about 10 seconds) in the piping bag every so often so that the chocolate stays warm.  (You need heat to transfer the design!)

Allow the chocolate to cool and harden. Place in the refrigerator or freezer for a few minutes if you're the impatient type.

Once cool, simply peel the cookies from the design sheets.  As you can see, the design lifts off onto the chocolate. 

Using a pairing knife, scrape the chocolate so that it's flush with the cookie edges.  I have to admit - this was messy, and somewhat time-consuming.  The edges aren't perfectly flush and straight.

It does work and it's super cute.  If I were to do this again (and I will!), I would choose Plan B or Plan C.

Plan B is that "success" that I mentioned at the top of this post.  In that case, I spread melted candy melts on the Sugar Stamp sheets.  When they were almost cooled, I used cookie cutters to cut shapes.  Then those were glued to the cookies.  Much faster and cleaner!  (I've been told that you can warm up the cookie cutters in hot water to help cut through the chocolate easily.  Nice!  Be sure to dry the cutters prior to cutting.)

Plan C is another great option.  With this one, place cookie cutters on top of the Sugar Stamp sheets.  Fill the cutters with warm candy melts.  Once cooled, peel them from the sheets, pop the chocolate out of the cutters, then glue to cookies with additional candy melts.  Tutorial for that here (except the part about gluing to cookies).

These are candy melt shapes made using the above method, Plan C, ready to be glued to cookies.

 Sugar Stamp design transfer sheets are available for purchase through my website.  Many more designs available.  #SugarStamp

Check out the many other creations I've made with Sugar Stamps.

This post contains Amazon affiliate links.  I earn a small percentage on purchases made through these links.  Thank you for your support!

Interested in learning more about working with candy melts? Check out my Candy Melts Creations Facebook page.
Candy Melt Creations

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