Things You'll Need
Instructions
Soak 1 cup of crayon pieces for 30 minutes in water, if you need to remove any paper wrappings from the crayons. Remove the paper from the crayons and dry the crayons, if wet.
Divide the crayon pieces according to color. Mix more than one shade of a color, such as light blue with dark blue, if desired. Create groups of approximately 4 tablespoons of crayons.
Add each group of crayons to a cornbread muffin tin; you may need to repeat this step if you have more groups of crayons than compartments in the tin. Spread out the crayons in the tin in a flat layer. Break the pieces of crayons into smaller pieces, if necessary, to fit the crayons into the tin compartments.
Bake the crayons for 10 minutes at 250 degrees Fahrenheit. Remove the crayons to check for bubbling. Return the crayons to the oven for five minutes, if they are not bubbling.
Tap the tin on a counter to burst any air pockets and settle the crayons into the base of the molds. Allow the crayons to cool for 30 minutes. Flip the tray over so the chunky crayons pop out. Place the tin in the freezer for 30 minutes, if the crayons don̵7;t release from the pan immediately.