The candy melts are a confectionary coating - not a true chocolate called for in ganache.
However, I'm pretty sure it would work and harden.
Just don't think it would be as rich or possibly thick as a regular ganache, which is why it's a "glaze".
If you try it, please post your results.
(Inquiring minds want to know.)
Ganache is chocolate and heavy cream and optional flavorings and enhancers like butter, honey, or corn syrup. The chocolate and heavy cream can be a various proportions. It can be one to one, one to two, one to one-and-one-half. The proportions determine the end result--how stiff it will be. The proportion you have will form a thinner glaze. The longer you let it sit after mixer, the stiffer it will get. Which is not a bad thing because you can then spread it as a frosting or filling. Or let it really firm up and make truffles. My recommendation would be to use your favorite chocolate--semi-sweet, bitter-sweet, milk, dark, whatever instead of the candy melts. Real chocolate will make the ganache richer and better tasting.
I used the recipe in the Whimsical Bakehouse for chocolate ganache. I loved the flavor and I used semi-sweet chocolate for the recipe and white chocolate. I did a Ying-Yang design, I will have to post pics, I haven't done it yet. I did make a major mistake. I did not smooth frost my cake with buttercream, therefore, I was unable to reuse the ganache that dripped from the cake, because it was filled with crumbs. Otherwise, delicious.
I also recently attended a commercial cake decorating class, and we used Brill La Passtierre, or Poured Fondant, Chocolate, It was the most beautiful look so far.
HTH, Tris
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