Hello-Can I use as a substitute for chocolate chips in a ganache recipe?

Ewwww. Wilton candy melts do not ganache make. You could but I wouldn't tell people it was ganache. I don't know what you would call it.

NONONONONONONONONONONO!!!

I'm convinced that candy melts aren't even food.

THANKS! I was really thinking of trying it & now I know better!

Maybe I'll try it and let you know....I have some lying around

The thing I really hate about candy melts is that they get all waxy with an almost flaky look when they harden again. Once I mistakenly used them to coat the tops of cupcakes, and man was I disappointed. Never again!

I've made it with them, this is actually the only way I have done it and it works just fine. I like the darker candy melts. Those that have eaten it have never complained or said anything bad about it. In fact they have all loved it.

I use semi sweet chocolate chips all the time for ganache and it's gorgeous and shiny and delicious!

Here's a cake covered in it.

Chocolate chips, sure. Wilton candy melts? Uhhhhh, that ain't ganache.

I see your comment about using semi sweet chips for ganache. Do you just melt them or do you add heavy cream. Thanks - love your cake. Nana

i use wilton or merkens chocolate disk all the time for making ganache. i do consider mine food.. sorry for those that are above using wilton products.. like TexasSugar. all that i make it for ... love it.. my family loves it when i make ganache.. i use the dk. chocolate when i make it. have made with the merkens pure white. and wilton white...

well. at least i didn,t have to change my username to stay on here... got all brands of products just like you.. aren,t you the one..that beats your neighbor down the street in the ground in all your post.. yeh.. i think you are.. lol

wilton acutally calls it

Basic Truffle Candy Center

Ingredients:
14 ounces White Candy Melts®
1/2 cup heavy whipping cream
Makes: Each candy serves 1.


instructions
Chop Candy Melts (or place in food processor) to smaller pieces. Heat whipping cream in saucepan just to boiling point. Do not boil. Remove from heat and add chopped Candy Melts. Stir until smooth and glossy. Note: May be formed into round balls for candy centers. Dip into melted Candy Melts for truffles. Coat with cocoa, chopped nuts, jimmies, etc.

*Brand confectionery coating.

One thing you need to be aware of is when you start 'substituting' ingredients that you can have a LESS THEN DESIRABLE effect on your end product.

This point in case!

GANACHE is a hot topic here on CC at the moment - us Aussies have been using ganache under fondant here for years and years AND LOVE IT!
It appears that lots of MIS-information is appearing here though which results in lots of confusion.

PLEASE consider this :-

If you are planning to use your 'ganache' under fondant - then you DO have to be careful what chocolate you use. And this is NOT chocolate snobbery as you suggest! It is scientific !! the ingredients contained in chocolate 'substitutes' are DIFFERENT - they have a much higher OIL content and also have a high water content. This will effect the shelf life of your 'ganache' - it will effect how it SETS and may affect how it reacts with the fondant.

When we tell people that ganache is SAFE to be left unrefrigerated for days - we are saying this is CORRECT - but only IF you use the products containedin the recipe!! Bacteria need food, warmth and moisture to multiply - Compound chocolate (as in Wilton candy melts etc. ) with their high water content provide too greater food safety risk.

Same goes for people that whip their ganache - by introducing AIR into the mix you are providing FOOD for bacteria - and this will reduce your shelf-life as well - this might be OK for whipping and putting on your cakes as a final coating but NOT RECOMMENDED for use under fondant!

Wilton does not have a strong foothold on the Australian market - and from reading CC - am sort of glad!!

Nicely said Applegum. And LOVE your signature!

I realize this is an old thread, but I have a pseudo-ganache question--if you do make a ganache-like substance from Wilton Candy Melts and Cream, will it pour like real ganache and coat a cake sort of like poured fondant or aganache glaze? 

I'm wanting to coat a tall narrow cake layer with something lime green, and one of this year's new flavors for Easter is Key Lime Pie Candy Melts (They actually taste quite yummy!!) and I thought it might work for this cake.

I've done many cakes with real ganache, so I know what I'm looking for, but I'd hate to waste time and money if it just won't work technically and someone out there already tried it.

I also don't need a shiny ganache mirror glaze loo. A matte finish will be ideal.

I use Callebaut Chocolate chips or just the chocolate chips from the grocery store. There are plenty of good ones at the store.  If you like candy melts, great but they don't make a true ganache.

Using the basic Wilton recipe in discussion here, how many mini heart cakes do you think it would cover? I've got a pan that makes six mini cakes at a time (about 2"x2"x2"-the one in the picture), and I'm trying to figure out how many supplies to buy. The website says it makes about 2 1/4 cups, but it doesn't say how many cakes/cupcakes it would cover.

what kind of white chocolate do you use?

Your cake is lovely.