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HELP!! my candy melts are not melting enough! - Page 2

post #16 of 19

Quote:

Originally Posted by indydebi View Post

If you're using the double boiler method (bowl of candy in another container of boiling water), take care that NONE of the steam is getting into the chocolate. If water gets in there, teh chocolate will seize up and get thick or just down right hard. Even adding shortening to it, once this happens, won't fix it ...........
 

If you use the double boiler, keep a towel next to the stove.  When you're done with your melting you can sit the top bowl on the towel.  Dry off any water on the bottom so you don't accidently get some in your chocolate or on your utensils later.

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
Reply
post #17 of 19

My first time too.  I bought the candy melt at JoAnne's (orange) and it was a disaster.  It said to add shortening, but it didn't say how much and it got worse.  I used my microwave, but it's a low wattage (600W) so I probably heated it too long.  Then I added butter as shortening and it got worse.  It behaved like play dough.  I am sure, after reading all the various responses that a double boiler method would have worked way better.  I don't think the directions were that good

post #18 of 19

try melting your shortening first before adding it to your candy melts.

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
Reply
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
Reply
post #19 of 19

Paramount crystals are super handy for this. Sometimes colored and white coatings don't melt as thin as your standard milk and dark. I always have less trouble using Mercken's Candy Coatings. However, paramount crystals will work with any candy coating.

 

Paramount crystals are flakes of palm kernel oil (they solidify more than shortening). Palm kernel oil is already in most of your brands of coatings, so it works well with them. It thins them out very nicely.

 

Here are directions to melt candy coatings in the microwave as well as some troubleshooting tips. I find it easier to melt them in the microwave, but that might just be me :)

 

https://www.confectioneryhouse.com/blog/tutorials/how-to-melt-confectionery-coatings/

 

-Ashley

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Visit us today to find just the right tool for every project-- and affordable prices to keep your budget on track.

 

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