Why Does My Chocolate Do This (Candy Melts)
Decorating By Lyssa423 Updated 27 Sep 2019 , 4:43pm by SandraSmiley
A lot of times when I use candy melts this happens to me as well. It is like the top layer starts to harden immediately and then you get these little cracks whenever you stir or dip something into it. I have found that this doesn't happen with all candy melts. The white ones always give me a hard time but some colored ones melt beautifully while others are a pain. I just stir the melted candy melts up right before I pour them into a mold or dip something into them. I have also tried using shortening and Wilton EZ Thin and sometimes that help and others it doesn't.
And this is why I have given up on making cake pops because between the candy melts being persnickety and regardless of what I do they always crack, I just can't deal with the irritation.
I use candy melts and melting chocolate like they are going out of style and I have never had this happen. When I am making modeling chocolate, I add white corn syrup and when I am making ganache, I add heavy whipping cream. I do use primarily white, but have also used a wide variety of colors.
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