Sorry, I don't like it when people need help right now either.
So I've bought Merckens candy coating, but i think I've destroyed one bag, and I only have one more.
So I heated a third of a bag in the microwave, and it became stir-able, but not ever pourable, and I didn't want to heat it any more in case it burned. It didn't seem to be getting any more liquid.
So I mixed it with some melted white chocolate, which seemed to melt fine. But it was still too thick and was too heavy on the cake ball which fell apart. And the coating on the ball that fell apart never seemed to get hard, even after a couple of hours.
Does candy coating melt to liquid?
Can I put the whole cake ball in the fridge to help the coating set? (It's warm here today, and we have no air-con)
Should I give up and just use white chocolate?
Any other ideas?
Thanks very much in advance!
I don't like putting candy melts in the microwave. You should only microwave for about 20 seconds... stir, 20 seconds stir and so on... so much easier to just throw a glass bowl over a boiling pot of water. Its not liquid when it fully melts. Its got a little body to it. I do put my cake balls in the fridge after dipping
Candy melts will eventually melt to almost liquid consistency. I use the wilton chocolate pro to melt mine, but have used the boiling water/bowl on the stove and that works great too.
I also add either shortening or paramount crystals to my candy melts to make them more liquid.
I would put your cake balls in the freezer for about 5 or so minutes just before taking them out to dip. I also put my cake pops into the fridge after dipping. I do let the candy melts on the outside set for about 1-3 mins before putting in the fridge.
If you use real white chocolate (a whole different animal than candy melts) you will have to temper it to get it to set back up right (or at all, depending on which crystals you unleash). That's probably why the mixed batch didn't firm up.
Thanks for your help all - will have another go this afternoon.
If I use white chocolate chips for baking, do they need tempering?
No, but they won't melt well either. They are DESIGNED to hold their shape. Candy melts (try a different brand?) are the way to go on this.