It's not starch crusted booze. See, the booze is mixed with a sugar syrup and poured into a starch mold. The sugar syrup crystalizes and forms a crust, the booze separates from the syrup as it crystalizes, the starch is only there to hold the shape until the crust forms.
It's an ancient technique, like casting steel or iron, except you do it with cornstarch and gummy bear filling. Starch molding is pretty much obsolete now, since the new silicone molds came out onto the market.
A thought occured to me, cone shape, eh? So you fill the cone say, 2/3 full of booze and drop a pre-cut bottom down, the cone shape will stop the bottom from contacting the liquid, then you could seal with a heat gun or "weld" with tempered couveture......... |