Do you add the melted candy melts to the melted marshmallows before the powd sug???


Amy

I'm not completely sure ,but that's how i would do it. I'd melt the candy melts and then mix it with the melted marshmallow. Once the two are mixed evenly i'd add it to the powdered sugar. If you try it let me know what happens. Sorry i couldn't be much help!

That's what I was thinking. I just needed to know if anyone has even added the melts before to enhance the flavor. So you would do the same thing I was thinking of doing. That must be the way it's done.

THANK YOU for your speedy reply!!!!! I'll let you know.....here goes......!


Amy

Sorry, but I haven't heard of this before. I have heard of adding melted baking chocolate and cocoa to make chocolate marshmallow fondant, but not candy melts. Candy melts don't really have much taste other than sweet so I am a bit lost as to how they would enhance flavour. Is this something new?
Usually people do add the candy flavourings to fondant to enhance flavour, like raspberry etc.
Hugs Squirrelly Cakes

I hope I am in time to stop you! Don't do it yet!

Ok I hope you saw that.

Here is why... I mix marshmallow fluff with white candy melts 50/50 to make a very thick filling for candy melt molds. I actually used this for the sea shell candies in my photos. It is so thick you can cut it or roll it into a ball.
soooo I don't think it would be a good idea. If you have tried it and it was OK please let me know.

I am not sure if this is what you are looking for, but my recipe calls for white chocolate. I melt the marshmallows, then add the chocolate. It will melt with the heat of the marshmallows, then I add the sugar. Hope this helps. Keli

This is going to sound dumb, but I am trying to figure out what she is doing and I thought perhaps she was going to try to make a tiara out of this? Haha, I could be way off base, but I saw another post she made. You can make a tiara strictly out of the candy melts, I have done this a few times. But I was a little lost as to why she would be doing this for flavour because candy melts are sort of chalky sweet, not much on taste.
Hugs Squirrelly

Squirrelly, You have never sounded dumb a day in your life!! I bow to your knowledge!!!

What in the heck are you still doing up anyway?

I pulled a late night making roses, mums, and carnations, and just couldn't turn off the comp. without looking just one more time....

Heehee, it is called "mentalpausal induced insomnia"!
Sorry everyone, this post caught my eye and I wasn't sure why she was doing it and I was worried she would be wasting expensive ingredients on something that might not suit her purposes. Heehee, it is the old maternal instinct coming out, I hate to see anyone have a problem that could be avoided.
Hugs Butting in Squirrelly

Guess I can butt in too, obviously too late to be of any help, but if flavor is what she wanted I'd think some Lorann oils or other flavor extracts would be better too. Whatever flavor the candy melts have would certainly be diluted in a batch of BC or MMF.

Newtodecorating...if you want colored seashells do you have to add oil base colors to the candy melt/fluff combination? Janice

Yes I added some wilton icing colors and some americolors to the candy melts to get the color I wanted. The fluff/ white candy melt combo was uncolored and was the filling in some.
Candy melt colors work best, but I didn't have the colors I wanted on hand. It takes more icing color to get the color you want.

Ok...I use candy melts in all my MMF! White for white chocolate and chcoclate for chocolate. I've never had a problem. It works great and is easy to use. If I leave it over night and it gets a little stiff, just pop in the microwave for a few seconds. I always melt it and add it to the marshmallows before the sugar. No worries... It will work great!

Okay, peacockplace, I guess the question is why use the candy melts, what do they add to the MMF? Janice

Thanks for clearing that up Peacockplace! I was just afraid of it being to thick to do anything with.

I guess my question to you is Why add the candy melts? Does it really change the taste that much? What does it do to the consistancy? OK I know that was three questions but I can't help myself.

Well it started out because I wanted a white chocolate taste, but only had white candy melts. It tastes so good. Everyone loves it, and raves about the taste of my fondant. I'm not really strict on my measurements. Instead of using the large batch recipe, I double the small one. It just works better for me. I never had the large recipe turn out right (before I started adding the candy melts).
I think adding the melts makes it a little easier to work with. I use the white candy melts for all my wedding cakes, but I add some of the wilton white to make it a little whiter. This is not to say I won't ever try melted chocolate, but I tried this and it worked well. Also the candy melts are whiter than the white chocolate chips I've seen.

That is my question too, I am not sure if it is to get white chocolate or chocolate fondant, to add flavour or what the reason is. I would think that adding a high quality white chocolate or dark chocolate would give best results if the purpose was to enhance flavour. And since I am not always up-to-date on latest trends, I was curious. But bottom line was I was more concerned that Cake Mommy thought this was the way to go to make her tiara.
The white candy melts are not actually what qualifies to be called "white chocolate", though many people are not aware of this. Their milk chocolate and dark chocolate also do not qualify to be called real chocolate because they do not meet the percentages of required ingredients to be termed chocolate.
Quote from Mercken's site:
Merckens® COMPOUND COATING Chocolate - A Confectionery coating, also known as Rainbow Wafer, Confectionery Coating or Summer Coating. For use in candy molds by the novice and/or professional candy maker. Compound Coating should not be confused with 'Real' chocolate. Our confectionery compound coating has a rich chocolate velvety flavor, and may contain small amounts of cocoa butter or chocolate liquor, but they primarily contain other vegetable fats and cocoa for easier handling and faster set up. The colored confectionery coatings have a pleasant vanilla flavor and that same velvety melt-in-your mouth feel.
Hugs Squirrelly Cakes

Sorry, I was posting while you were answering Peacock Place, so you prefer the flavour over the marshmallow fondant on its own. Got it!
Hugs Squirrelly Cakes

So how much of the candy melts is added to the MMF? Do you need to increase the amount of icing sugar you now add to the batch?

I don't have a set amount of candy melts I add. I actually fill a tiny pyrex bowl to the bottom line and that's how I measure. I know some people use one ounce of chocolate, so you could try that. I like to do it by taste. You probably do need to add extra sugar. I just do it by feel. I add sugar and mix until it feels right.

I add a 1/4 of a cup to my batch and Ihave not needed to add anymore sugar to it. I do use 2 TBLS of water, but I think that is in the regular recipe. Hope this helps.