A tray of shaped cavities into which a liquid confection is poured and left to set, so each piece comes out in the same finished form. Flexible silicone moulds release gummies, caramels, hard candy and lollipops with a gentle push; rigid polycarbonate or plastic moulds are used for shapes that need sharp detail. Hard-candy moulds must stand the heat of sugar cooked past 150 C; many silicone trays are rated for it, thin plastic is not.
A light coat of oil or a dusting of cornflour stops sticky fillings clinging, and gummies are often tumbled in sugar or citric acid after unmoulding. A mould made for chocolate is a separate tool: see chocolate mold.