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Ugh..candy melts..

post #1 of 17
Thread Starter 
I just finished dipping 94 halloween marshmallow pops! I'm sure glad they are done. I was having such a problem with keeping the candy melts at the proper temp. I'd melt..and in no time they would be getting thick again..remelt..dip..too thick...I had bought a stainless steel deep cup hoping it would retain the heat better but it didn't. Then trying to pipe all the little details was a chore too! I melted the dark chocolate and the melts were to thin..dripping out of the tip. Very hard to control making little designs. Then when it started to cool enough for me to pipe with it..it would start to harden. Not to mention the chocolate drippings all over my kitchen. I sure hope the customers like them as they were lots of work and really tested my patience today.
I don't think i will be begging to make more of these anytime soon. i had saved the snowman marshmallow pops for christmas but this has got me rethinking my plans.
Geesh chocolate!...I LOVE eating it but HATE working with it.
I'll post a pic shortly.
suz
post #2 of 17
Thread Starter 
Here's a sample of the finished product..
LL
post #3 of 17
They turned out great! I use an electric skillet with a little water in it. Then put the melts into little glass bowls and set in the water. Piping bags can also be layed into the bowls to keep the melts soft. It keeps the melts at a constant temp. at whatever consistancy you want by adjusting the thermostat. I may just have to give in an try this, they are jsut too cute!
Liz
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Liz
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post #4 of 17
Oh Boy, I guess I know what I'm in for! I'm going to be making a ton of Halloween chocolates today and tomorrow but using the molds. I never working with the candy melts so now I'm worried. LoL. Yours came out awesome tho. You would never be able to tell you were having problems by looking at them. Very Cute.
post #5 of 17
When I was getting ready to try the same pops last year I read on here somewhere that you could use a heating pad (like for backaches etc.) I tried it and worked well for me. I just put a towel over the pad first to keep any choc. from dripping on it.
post #6 of 17
That is exactly what I do....large electric skillet with water and I use coffee cups with the candy melts in them. Keeps them the perfect temp every time!!
tlreetz

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tlreetz

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We are here to make your cake dream a reality. Our designs are limited only by your imagination.
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post #7 of 17
Thread Starter 
You all offer some great tips. I'll have to remember that next time. Yet..how to do keep the chocolate cool enough to pipe with without hardening up immediately in the bag? Do you have to just keep going back and forth putting it on the heating pad etc.. I was sooo frustrated with that part of it. Dipping them went very smoothly, it was the piping that killed me.
Thanks for the kind words. I do hope the customers are happy with them.
post #8 of 17
Thread Starter 
Quote:
Originally Posted by tlreetz

That is exactly what I do....large electric skillet with water and I use coffee cups with the candy melts in them. Keeps them the perfect temp every time!!



What temp do you set it at? Do you have to use a candy thermometer?
post #9 of 17
Thread Starter 
Quote:
Originally Posted by Bossy

They turned out great! I use an electric skillet with a little water in it. Then put the melts into little glass bowls and set in the water. Piping bags can also be layed into the bowls to keep the melts soft. It keeps the melts at a constant temp. at whatever consistancy you want by adjusting the thermostat. I may just have to give in an try this, they are jsut too cute!



I was inspired by 'newtodecorating's and shelleylynn's marshmallow pops. i love CC, tonnes of great ideas and helpful members.
post #10 of 17
Quote:
Originally Posted by sweetcravings

Quote:
Originally Posted by tlreetz

That is exactly what I do....large electric skillet with water and I use coffee cups with the candy melts in them. Keeps them the perfect temp every time!!



What temp do you set it at? Do you have to use a candy thermometer?




I set my skillet at about 200-250 degrees.
tlreetz

www.TalkCake.com

We are here to make your cake dream a reality. Our designs are limited only by your imagination.
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tlreetz

www.TalkCake.com

We are here to make your cake dream a reality. Our designs are limited only by your imagination.
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post #11 of 17
They are very cute...and I bet they taste good too!!!
post #12 of 17
You can lossen up the consistancy of the melts by adding Paramount Crystals (palm oil based product). It will make the chocolate thinner and take a litte longer to set. Have used crisco shortening when in a crunch, but the Paramount dosen't change the taste. I have a Pyrex bread pan that I put the in skillet to lay bags of or squeeze bottles in to keep them warm. I also have a yogart maker that has glass jars with plastic lids. I nuke the jars to get the melts soft, then use the yogart amaker to keep melts soft when I have a large number of colors and they don't all fit in the skillet. I love that I can keep the chocolate stored in the little jars between uses! That way I always have at least 8 colors to choose from already to go.
Liz
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Liz
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post #13 of 17
YOGURT MAKER! You are BRILLIANT!! I'm digging that thing out of the back of the closet. GENIUS!!!
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #14 of 17
Quote:
Originally Posted by sweetcravings

You all offer some great tips. I'll have to remember that next time. Yet..how to do keep the chocolate cool enough to pipe with without hardening up immediately in the bag? Do you have to just keep going back and forth putting it on the heating pad etc.. I was sooo frustrated with that part of it. Dipping them went very smoothly, it was the piping that killed me.
Thanks for the kind words. I do hope the customers are happy with them.


I read on here once that you can add just a TINY bit of water to the chocolate and it will thicken it up just enough to pipe with. Very much would make it seize up, but they said that a very small amount would do the trick to keep it from running out all over the place.
I've never tried it myself, but it sounds like it might work!
Hope this helps! icon_smile.gif
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A person's a person, no matter how small.
-Dr. Seuss
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post #15 of 17
When you pipe the details are you using a metal tip, or just a small hole cut? I find the metal tips do make the chocolate cool too fast, but if I just use a disposable bag and cut a tiny hole in the tip, I can just use that for details, and if the chocolate gets too firm I just squeeze it out with my fingers and keep going.
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