hi there everyone. I'm new to this site, as I have just ventured into making CAKE POPS - which unfortunately is still in the "disaster" arena....

which brings me to ask - how do I actually melt CANDY MELTS? I always get it TOO THICK! can anyone please help me with these details:

1. what specific container do you use for heating it in the microwave (I might be using a wrong one, or should I by those melting pots by Wilton?)

2. HOW LONG SHOULD I ACTUALLY MELT THEM in the microwave. I've been reading a lot about it, and some say that I might have melted it too long that's why it's always THICK. Exactly how long, and what power should I use?

3. I bought a shortening, just in case. This may sound stup**, im sorry, but should I microwave it again after putting in some shortening? Or should I just mix it in the candy melt and it will do its job? (Sorry, i really cannot visualize it....)

4. Ive read somewhere here that Wilton's & Make n Mold really suck. And that they're really thick. Should I just buy those Mercken brand?

Thanks for all your help, in advance!!!

Yes add shortening... I usually add a little less then a spoon full.. I use tupper ware containers and melt for a minute mix and then melt for 20 seconds each time after if it isn't melted..I use a block I buy from target I can't think of the name but I really hate wilTons chocolate. too thick and don't taste good...

I like to melt my chocolate the old fashioned way....
All I do is take a pan put some water in it on the stove, bring the water to a boil or good steam and then take another pan a bit smaller put it on top of your other pan with your chocolate and just keep stiring until it melts. I myself don't like to melt the chocolate in the microwave because you could easily over melt to long then it's no good.

hth!

Shortening is also what I use just alittle bit

Sorry, I meant the pan you put on the top needs to be bigger that the one on the bottom...oops!

I will give you alittle tip on the cake pops.... after you dip the pop in the chocolate make sure you tap the side of the stick so you get off all the access chocolate, otherwise it could look like a blob of chocolate and not smooth.

I melt mine in intervals in the microwave..Don't leave it or it will sieze.Add a bit of shortening if it is too thick but I found the coating tends to SLIP off the cakepop if too runny.

I melt them both ways, but I have decided which ever way, I don't add shortening. It takes to long for them to dry and as Kiddiekakes said if you get to much in there, it will slide!

I just don't melt them in the microwave. I have a pot with a sloped bottom to fit over pretty much any sized pan to serve as a double boiler. It just takes a short time to melt beautifully and after ruining so many in the microwave I just pull this pan out. Takes a few minutes extra but, for me, well worth the time.

If you're melting the traditional way in a double water, please don't let the water come to boiling. Simmer is as hot as the water should be. And the pan containing the melts should not touch the water in the pan.

Also, Paramount Crystals work sooooo much better than veg shortening.

And Merckens melt and taste better than Wilton.

I purchased a Wilton Chocolate Pro (melting pot) It works really well I don't have to worry about it being the right temp or anything because it has a melt switch and a warm option, that way I don't have to keep heating the chocolate over! Its the perfect deep for dipping cake balls. I use both Wilton melts and make a mold and thought the taste was fine! I do add a little shortening to thin it a little. I purchased mine from Micheals and used the 40% off coupon. HTH

I just purchased some merkens. Oh, they are delicious!! A little pricier but so beautiful and no waxy taste.

You're probably microwaving them too long. I nuke 'em for about 20 or 30 seconds, then spend about 30 seconds beating with a spoon. Nuke for 20 ... beat for 30.

They will break down (i.e. "Melt") more with the beating than they will with the microwaving.

If you're looking for them to come straight out of the microwave looking like liquid fudge, you're going to overheat them which will cause it to be too thick ... even to the seizing point.

I microwave mine for only about 30 seconds and mush them around. They will get hot spots so you have to work them out. Also, you may want to add some shortening, it will make teh chocolates easier to work with! You'll get the hang of it!

I use Merckens and love them. They are cheaper than wiltons when bought in bulk through ebay.

Can anyone tell me if Merckens chocolates are sold at any chain stores? Most likely place to find them other than on the internet? Thanks!

I melt my big colors in a double (cover color) but for the decorating colors, I take the appropriate amount, put in a disposable icing bag and kind flatten it out so they are spread out. Then I take those bags and put inside a designated food only heating pad that has been folded over on top of the bags and "weighted" with a towel to keep it folded over. This way when I get my coating color melted, my decorating colors will be ready to go and will keep warm during the whole process and not clog up the tips. I usually dont have to thin it out but if I do I only use about a quarter to half teaspoon of shortening.

Don't know how a commercial kitchen stove is but the one burner on my stove that has the "vent" under it gets pretty warm when I am baking so I have been known to lay decorator bags with melts in them on pyrex dish and let them melt up and soften that way.