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Candy Melts

post #1 of 22
Thread Starter 
I have a question about candy melts. I just made my first lollypops. They are disgustingly easy. I was thinking, "WOW! that's all there is to it?" I wanted to practice with something easy to see if I could do it before I embark on my Italian Tool Cake (see other thread--BTW, I'm still looking for recipes)

Anyway, somewhere in the back of my head I keep hearing someone saying to add corn syrup to the melts. Am I crazy or did I really hear that from somewhere? I didn't add any because I just wasn't sure, I just used the melts and some icing color and amaretto flavoring...boy the chocolate ones were really good. The white tasted more like orange for some reason.

I attached the pics just for the heck of it.
LL
post #2 of 22
Your lolipops turned out great! Well done and pretty easy to do, don't ya think? I've never heard of adding corn syrup to candy melts...but I do add a bit of Crisco to thin down chocolate before I use it as a coating. Perhaps someone else can explain the syrup thing to both of us!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #3 of 22
The adding of the corn syrup is to make candy clay(which you can mold , kinda like fondant or gumpaste).. But for suckers and such, just melting the wafers is all there is to it! HTH! icon_biggrin.gif
Why should I be busy??? I'm only a MOM!!!
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Why should I be busy??? I'm only a MOM!!!
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post #4 of 22
Thread Starter 
Oooooooooooooh! I read so much stuff on here that I just knew I had heard it. I get confused sometimes. icon_redface.gif LOL Thank you so much for clearing that up for me!!!
post #5 of 22
Very pretty lollies! I love candy melts. I used them to make a wrench for a tool guy cake. When I was making it I popped it in the fridge to harden. I took it out, popped it out of the mold and went to dusting it with my nu silver. It wouldn't stick to the cold wrench! I didn't have anything handy except for water to add to it so I could kind of paint it on (it works with fondant)--didn't work with candy melts icon_cry.gif . What I found was that if you let the molded chocolate come to room temperature, you can dry brush the silver on. Live and learn!
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #6 of 22
BTW...I like the way you used the Gald Press-n-Seal. I'm going to have to remember that.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #7 of 22
Thread Starter 
Quote:
Originally Posted by lisa

Very pretty lollies! I love candy melts. I used them to make a wrench for a tool guy cake. When I was making it I popped it in the fridge to harden. I took it out, popped it out of the mold and went to dusting it with my nu silver. It wouldn't stick to the cold wrench! I didn't have anything handy except for water to add to it so I could kind of paint it on (it works with fondant)--didn't work with candy melts icon_cry.gif . What I found was that if you let the molded chocolate come to room temperature, you can dry brush the silver on. Live and learn!



Lisa,

Thanks for the heads up. I'm sure I would have tried to put it on when it was cold! It's nice to learn from other peoples experiences!!
post #8 of 22
Has anyone used candy melts to make ganache ? Does it taste good ? I've used semisweet chocolate chips to make ganache and like how it tastes. Candy melts have got many colours so I'm tempted to try ganache with it. Any words of wisdom ?
post #9 of 22
Thread Starter 
Quote:
Originally Posted by lisa

BTW...I like the way you used the Gald Press-n-Seal. I'm going to have to remember that.



Ha Ha!! I just needed something quick to stick them in. I didn't feel like digging out the floral foam. So I wadded up a paper towel and put it in the cup (should've used two) and put that over the cup really tight and poked them through. It's really not for displaying. Just for my hubby.
post #10 of 22
When you work w/ the candy melts can you use regular pastes and gels to color them or do you have to use the oil based candy coloring?
post #11 of 22
Thread Starter 
I don't know for sure, but on the Sugarcraft website, they said anything other than oils would break the chocolate down. So I assume that's the answer. I would like to hear from someone who has tried it before though.
post #12 of 22
I've used the regular Wilton pastes to color candy melts and it didn't have any bad effects. I was making pastels though so if making primary colors or black--I don't know.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #13 of 22
my friend added the yellow liquid food color to her white candy melts last year and it was horrible. it turned into a hard nasty lumpy greasy mess.
post #14 of 22
I have never heard about karo syrup either but I have heard about the crisco and there is Paramount Crystals with is flakes of shortening that you can add to thin it down... I personally use the crystals....
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Victoria Cargill - Ladycake
Ladycake@pacbell.net
www.Ladycakes.com

"I'd Like To Help You Out -------- Which Way Did You Come In???"
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post #15 of 22
Thread Starter 
Where would you get crystals?
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