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Anyone else having trouble with Candy Melts seizing? - Page 2

post #16 of 32
I thought it was just me! I had trouble with all the Halloween ones I bought. I used the Wilton melter and the double boiler. I gave up on and I was bummed since I really wanted to use the black and spooky green.
post #17 of 32
I use the melts from AC MOORE. Don't know if you have that store by you. I have been using the double boiler instead of microwave. Find it works much better, never hardens because I cover the cake balls while the chocolate is sitting over the pot of hot water. I don't have to use any shortening either.
post #18 of 32
AC Moore carries Make'n Mold brand candy melts.

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post #19 of 32
I've done OK with Wilton melts at 30% power on the microwave. I have made the mistake of forgetting to turn down the heat and have had it seize because it burned. I did have a problem with the orange Wilton ones for Hallowe'en. I also use the Merckens wafers, and I find those troublesome. They melt fine, but as I let them sit on the heating pad that I keep my chocolate on while I work, it doesn't want to stay melted like the Wilton melts usually do. Not sure why????
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #20 of 32
I only had trouble with them when they either are old or I heated for too long.
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post #21 of 32
I found that certain colors were terrible to melt and I had a lot of problems with them ( the dye did something) purple, orange , red and blue were difficult. I think something has changed such as the fat products used. I use to get food parafin, melt a bit of it and add to these colors. Try some other companies and see if you are having the same problem.
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Of course chocolate is the answer!
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post #22 of 32
Quote:
Originally Posted by nancyrice

I found that certain colors were terrible to melt and I had a lot of problems with them ( the dye did something) purple, orange , red and blue were difficult. I think something has changed such as the fat products used. I use to get food parafin, melt a bit of it and add to these colors. Try some other companies and see if you are having the same problem.



Yeah..this is true!..I sometimes add some crisco to make them better.
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post #23 of 32
I put them in the micro for 30 secs then about 20 and stir, the only one I always have problems with is red melts, they always seize on me icon_rolleyes.gif
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post #24 of 32
I'm in Australia and just used these melts for the first time (I bought them online). I am planning on making cake pops with them, but just melted a small handful of the green to see how they went. Everything was going smoothly until I left it to re-set. I've found that the green has ended up with a speckled white film on it. Does anybody know what this is, and how I can avoid it??? Also, how runny do they get when they melt? As I said I am making cake pops and was under the impression that the melts would go quite runny, but they are far from being runny - definitely melted and smooth, but not runny! Thanks! icon_smile.gif
post #25 of 32
Quote:
Originally Posted by Julesmcm

I'm in Australia and just used these melts for the first time (I bought them online). I am planning on making cake pops with them, but just melted a small handful of the green to see how they went. Everything was going smoothly until I left it to re-set. I've found that the green has ended up with a speckled white film on it. Does anybody know what this is, and how I can avoid it??? Also, how runny do they get when they melt? As I said I am making cake pops and was under the impression that the melts would go quite runny, but they are far from being runny - definitely melted and smooth, but not runny! Thanks! icon_smile.gif



I have added oil to them to make them runnier, or added cocoa butter to the chocolate to make it smoother and runnier. I'm not sure how cocoa butter would taste in the colored ones, but you could always try it icon_confused.gif

I used 1 oz. of cocoa butter to one bag of the Wilton melts.
post #26 of 32

Not sure if anyone noticed BUT... Wilton just got VERY popular very fast in the last... year and a half? Maybe the sudden change in demand took its toll?

post #27 of 32
Quote:
Originally Posted by Julesmcm View Post

I'm in Australia and just used these melts for the first time (I bought them online). I am planning on making cake pops with them, but just melted a small handful of the green to see how they went. Everything was going smoothly until I left it to re-set. I've found that the green has ended up with a speckled white film on it. Does anybody know what this is, and how I can avoid it??? Also, how runny do they get when they melt? As I said I am making cake pops and was under the impression that the melts would go quite runny, but they are far from being runny - definitely melted and smooth, but not runny! Thanks! icon_smile.gif

Julesmcm:  'Mercken' & 'Peters' make candy coatings that I buy and like  better than Wilton's. I also have to buy them online from here.

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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #28 of 32
Quote:
Originally Posted by tonedna View Post

I only had trouble with them when they either are old or I heated for too long.
Edna icon_smile.gif

tonedna:   You aren't kidding about heating them too long.  That really kills candy coating.  I've learned the hard way to just slightly heat, then patiently let it sit a few seconds,  stir a bit, repeat.........

 

ps:  your cakes are the absolute BOMB !!

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #29 of 32

When I first started candy making I only used Wiltons candy melts because that's all I knew! I hated the taste and I found that it never got to the perfect creamy consistency I wanted. I just feel like Wilton doesn't put out a good food product anymore. After taking a candy class at a supply store nearby I started using Peter's Chocolate and Merckens chocolate because that's what they carry. They are AMAZING! I use a crock pot to melt them. (Not directly in the crock pot, I fill it with water and set the chocolate in a bowl on top of the water) It melts down quickly and is sooooooo unbelievably delicious. I would never ever use any other chocolate product besides Peter's Chocolate and Merckens Chocolate. Sometimes when I'm making cake pops, I have to add some of the paramount crystals to thin it down. It's honestly one of the best, if not THE best, candy making product on the market!

post #30 of 32
I had the same problem so I too stopped using the melt setting on my chocolate pros. If I'm in a hurry I melt them in 20 sec burst at 40% in the microwave then transfer them to the pro. Also I'm not fond of the taste when using vegi oil so I switched to grape seed oil. Sales went up since the switch so grape seed's a keeper.
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