How To Make Candy Thin

Sugar Work By flaca1965 Updated 9 Sep 2011 , 7:20pm by Mammadukes

flaca1965 Posted 14 Aug 2011 , 10:07pm
post #1 of 9

I have tried to make cake pops but the chocolate is to thick and when i shake it it starts to break. What am i doing wrong could anybody give me any advise on how to go about and making my cake pops better. Thank you very much. icon_redface.gif

8 replies
ShandraB Posted 14 Aug 2011 , 10:20pm
post #2 of 9

You can thin candy melts, chocolate bark or real chocolate by adding shortening. I usually use bark and add 1 Tbsp of shortening per 4 oz. of chocolate bark.

I'm not sure what part is "breaking", but most people chill the cake balls, dip the stick in chocolate and then insert. When that has set up a little bit, you dip the ball (don't stir, just dip in and out) and then gently tap to release the extra coating.

If your cake ball is coming apart, it may not have been mixed or packed well enough.

ginger6361 Posted 9 Sep 2011 , 4:23am
post #3 of 9


ShandraB Posted 9 Sep 2011 , 12:19pm
post #4 of 9

I don't usually mold chocolate, so I don't really have experience with that. However, the pops do solidify at room temperature, so it might be worth a shot. I would just thin a small amount and test in the mold you are considering.

leah_s Posted 9 Sep 2011 , 12:31pm
post #5 of 9

shortening will work, but Paramount Crystals are better.

Mammadukes Posted 9 Sep 2011 , 1:01pm
post #6 of 9

I have to agree with leah_s the Paramount Crystals are the best thats what I use with my chocolate to pour in molds it thins it out just enough hth

jeartist Posted 9 Sep 2011 , 1:09pm
post #7 of 9

What are Paramount Crystals please?

gb89 Posted 9 Sep 2011 , 1:19pm
post #8 of 9

What's the measurement? 1 tbsp. per 8 oz, 1 tsp. per 4 oz? Or do you just add until you get the consistency you're looking for?

Mammadukes Posted 9 Sep 2011 , 7:20pm
post #9 of 9

Sorry it took awhile Paramount Crystals are chips of partially hydrogenated palm kernel oil combined with lecithin and citric acid (as a preservative) for the use in confectionery coating and chocolate work. When used it keeps the chocolate fluid. Used similarly to cocoa butter in chocolate work, except paramount crystals have virtually no flavor (tasteless). wow I didn't know what they were exactly either until I looked them up lol I usually use about 1/4 tsp. to about a half a bag of the candy melts and add little flakes at a time til its as I like HTH : )

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