I have Candy melts from Michaels....and I melt them on the stove using the Double boiler method. It melted, but I needed it more runny, I would like to use it as a glaze for my tinny cookies, not to spread with a knife, I would like to pour it over.
So I tried Corn syrup...and another batch with Crisco, and it is still not the consistency I would like. What else should I use?
PS: I don't have any real white chocolate at home, and can't run to the store, so is there any suggestion for the Candy melts???
Add cream. Best way is to heat the cream until it is just about to boil, then pour it over the candy melts.
From what I have recently read on this site, you need like 3 measures of cream to 1 measure of chocolate. White choco is naturally thicker than dark chocolate.
Won't the cream make the chocolate seize? I add some corn syrup and it did seize, so I am not sure of the liquid part. But it looks like you have an experience with it. I will try it.
For now, I add some more Crisco, and it made it more runny. I was able to dip my mini stars cookies, but when I dip, it made a peak in the middle. I mostly looking for smooth glaze. Will try the cream...thank you!
No if you do it the way I described.
As for the peak....try tapping on the bottom of the cookie until it becomes smooth.
Wilton candy melts ganache recipe:
You can add a small amount of shortening or paramount crystals. That makes them alot thinner. Just add them very slowly.
I actually just did it tonight. I had already melted my chocolate. So I went ahead and melted shortening all the way and then mixed it into the chocolate. It worked out great.
You dont have to melt it first. Just add small amounts.
AI sdded trex and it worked fine hun x