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Anyone else having trouble with Candy Melts seizing? - Page 2

post #16 of 25
11/1/09 at 6:27pm
I thought it was just me! I had trouble with all the Halloween ones I bought. I used the Wilton melter and the double boiler. I gave up on and I was bummed since I really wanted to use the black and spooky green.
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post #17 of 25
11/1/09 at 6:27pm
I use the melts from AC MOORE. Don't know if you have that store by you. I have been using the double boiler instead of microwave. Find it works much better, never hardens because I cover the cake balls while the chocolate is sitting over the pot of hot water. I don't have to use any shortening either.
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post #18 of 25
11/1/09 at 6:34pm
AC Moore carries Make'n Mold brand candy melts.

Theresa icon_smile.gif
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post #19 of 25
11/1/09 at 6:39pm
I've done OK with Wilton melts at 30% power on the microwave. I have made the mistake of forgetting to turn down the heat and have had it seize because it burned. I did have a problem with the orange Wilton ones for Hallowe'en. I also use the Merckens wafers, and I find those troublesome. They melt fine, but as I let them sit on the heating pad that I keep my chocolate on while I work, it doesn't want to stay melted like the Wilton melts usually do. Not sure why????
Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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Mommy to Colette (b. Oct. 4, 2006) and to my four-legged "baby" Otto (b. July 7, 2004)
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post #20 of 25
11/1/09 at 6:41pm
I only had trouble with them when they either are old or I heated for too long.
Edna icon_smile.gif
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Thanks Edna
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Visit my website.. www.designmeacake.com
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Thanks Edna
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post #21 of 25
11/2/09 at 1:41pm
I found that certain colors were terrible to melt and I had a lot of problems with them ( the dye did something) purple, orange , red and blue were difficult. I think something has changed such as the fat products used. I use to get food parafin, melt a bit of it and add to these colors. Try some other companies and see if you are having the same problem.
Of course chocolate is the answer!
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Of course chocolate is the answer!
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post #22 of 25
11/2/09 at 3:05pm
Quote:
Originally Posted by nancyrice

I found that certain colors were terrible to melt and I had a lot of problems with them ( the dye did something) purple, orange , red and blue were difficult. I think something has changed such as the fat products used. I use to get food parafin, melt a bit of it and add to these colors. Try some other companies and see if you are having the same problem.



Yeah..this is true!..I sometimes add some crisco to make them better.
Edna icon_smile.gif
Visit my website.. www.designmeacake.com
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Check my Gumpaste Tutorials in You tube
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Check my new Blooms and Vines DVD!



Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #23 of 25
11/27/09 at 8:24am
I put them in the micro for 30 secs then about 20 and stir, the only one I always have problems with is red melts, they always seize on me icon_rolleyes.gif
live...love...laugh
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live...love...laugh
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post #24 of 25
12/6/09 at 7:07pm
I'm in Australia and just used these melts for the first time (I bought them online). I am planning on making cake pops with them, but just melted a small handful of the green to see how they went. Everything was going smoothly until I left it to re-set. I've found that the green has ended up with a speckled white film on it. Does anybody know what this is, and how I can avoid it??? Also, how runny do they get when they melt? As I said I am making cake pops and was under the impression that the melts would go quite runny, but they are far from being runny - definitely melted and smooth, but not runny! Thanks! icon_smile.gif
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post #25 of 25
12/8/09 at 7:45am
Quote:
Originally Posted by Julesmcm

I'm in Australia and just used these melts for the first time (I bought them online). I am planning on making cake pops with them, but just melted a small handful of the green to see how they went. Everything was going smoothly until I left it to re-set. I've found that the green has ended up with a speckled white film on it. Does anybody know what this is, and how I can avoid it??? Also, how runny do they get when they melt? As I said I am making cake pops and was under the impression that the melts would go quite runny, but they are far from being runny - definitely melted and smooth, but not runny! Thanks! icon_smile.gif



I have added oil to them to make them runnier, or added cocoa butter to the chocolate to make it smoother and runnier. I'm not sure how cocoa butter would taste in the colored ones, but you could always try it icon_confused.gif

I used 1 oz. of cocoa butter to one bag of the Wilton melts.
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