Why.... Candy Melts Not Melting???

Decorating By Addie2580 Updated 13 Dec 2009 , 3:51am by Addie2580

Addie2580 Posted 10 Dec 2009 , 3:54am
post #1 of 15

I've been trying to melt candy melts and they never melt enough for me to dip anything on it. HAve tryied it on the double boiler, in the microwave, I even bought a Chocolate Pro Melter but still cant get it right. The only chocolate I've been able to melt is the one from wilton that comes to be used with the melter. What am I doing wrong?? Is there any tricks, any special instructions?? Please help me ouch.gif , Im doing cake balls and will love to cover some with white chocolate.
Thanks in advence
Addie

14 replies
revskg Posted 10 Dec 2009 , 4:08am
post #2 of 15

Are you adding some shortening to the melts? I have found that you need shortening to thin it out enough for dipping cake balls.

indydebi Posted 10 Dec 2009 , 4:24am
post #3 of 15

Are you trying to melt them in one swoop or are you doing the melt-stir-melt-stir?

If you melt in the microwave (which is how I do all of mine), you put them in the microwave for 30-45 seconds. Remove and stir the snot out of them! Microwave for another 20-30 seconds. Remove and stir the snot out of them. You'll see them do most of the "melting" during the stirring process. If you try to leave them in the microwave until they are totally melted, with no stirring, you'll over cook them and the choc will come out thick and yucky .... it will look like it's 'not melted', but it's really 'overmelted' back to a 'seized' status.

ailika Posted 10 Dec 2009 , 4:37am
post #4 of 15

indydebi that has happened to me I have put them in the microwave & tried melting them & had have become so thick and yucky. So now I do like you said nuke a little & stir

DetailsByDawn Posted 10 Dec 2009 , 4:47am
post #5 of 15

My 2 cents.... Brown (Milk, Dark, Semi-Sweet, etc.) melts nicely when microwaved at 50% power at 30sec-1min intervals, between which you "stir the snot out of them" as IndyDebi says. White and coloured chocolate melt better at a lower temp. I use 1 min at 30% power, then 30% power at 30 sec intervals after that. I also find it easier, after stirring the first time, using a teeny tiny whisk to stir (NOT to whip, just stir so you don't add air) will remove all those little leftover bumps. I do a LOT of piping with white and coloured candy melts and I need to get it smooth enough to run through my #1 tip. I don't know the science behind it, but white and coloured should be melted at a lower temp for a longer period of time. Good luck!

CarolAnn Posted 10 Dec 2009 , 4:48am
post #6 of 15

The things retain their shape until they are stirred. If you continue to heat them until they look melted you'll fry em and they'll be trash. Been there, done it. Learned real fast. Take it slow and stir, like the lady says.

sugarjones Posted 10 Dec 2009 , 4:49am
post #7 of 15

Same thing happened to me! I attempted my first cake ball adventure and the candy melts just never became runny enough to smoothly go over them. And I added shortening! It became a little thinner but never really good enough. Now I'm scared to try them again. I bought some decent chocolate to temper, maybe that's the trick?

indydebi Posted 10 Dec 2009 , 4:52am
post #8 of 15
Quote:
Originally Posted by sugarjones

Same thing happened to me! I attempted my first cake ball adventure and the candy melts just never became runny enough to smoothly go over them. And I added shortening! It became a little thinner but never really good enough. Now I'm scared to try them again. I bought some decent chocolate to temper, maybe that's the trick?



I use the cheap-o candy melts. works fine. Sounds like you're over-cooking them. As Carol said, you're frying the chocolate. (Carol, I like that description! It's perfect!)

And I've tried to understand what the heck tempering is and many CC'ers have patiently tried to explain it to me, but all I can get out of it is "melt it, cool it, melt it again." Sorry, gang, no time for that. I just nuke-n-stir 'em and run with it. works for me! thumbs_up.gif

helsbels Posted 10 Dec 2009 , 5:06am
post #9 of 15

In the micro 30 seconds stir, 30 seconds stir, maybe once or twice more for a larger batch. There might still be a few chunks but if you let it sit a for a few then stir again it should be good to go. This is also the way I temper real chocolate and it works every time.

madgeowens Posted 10 Dec 2009 , 5:26am
post #10 of 15

Don't use to high a heat under your pan of water. You can use shortening or parafin to thin the chocolate but if heat is too high it will never thin down. Also if you get an old batch of chocolate thats hard to melt. HTH

mamawrobin Posted 10 Dec 2009 , 5:56am
post #11 of 15

I use my little crock pot with the setting on low. Works like a charm.

mamawrobin Posted 10 Dec 2009 , 6:00am
post #12 of 15

Forgot to say stir, stir, stir and I do add a little shortening. But they don't "cook" and so far this is the best method I've found when doing cake balls.

SugarNSpiceDiva Posted 10 Dec 2009 , 7:44am
post #13 of 15

I recently made some cake balls dipped in white chocolate.

I used the toll house white chocolate morsels. They worked perfect. I just followed the directions on the package, and like Ms. indydebi said, stir em like their aint no tomorrow!

I'm not sure why, but with the toll house morsels, I was able to get the white chocolate to harden really well, but the brown chocolate was still really soft. I'm not sure why.

madgeowens Posted 10 Dec 2009 , 7:52am
post #14 of 15

I believe the white chips are not exactly chocolate but I forget it is haha.....that must be the key

Addie2580 Posted 13 Dec 2009 , 3:51am
post #15 of 15

Thanks everyone for your fast responses!!!!
Actually I've done all you have recomended, exept for adding shortening. How much of it will i need to add?? would it change the flavor or texture of it???
Again thank you very much
Addie icon_wink.gif

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