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Has anyone used candymelts as a fake "ganache"?

post #1 of 67
Thread Starter 
Has anyone used candy melts or Nestle white morsels as a sort of fake ganache? I have a hard time finding real white chocolate around my area and when I do it's usually not cost effective to use it under fondant like I do for dark chocolate. I know candy melts and most white chips you find at the grocery stores aren't real white chocolate but I was wondering if they actually held up the same, if I mixed them 3:1 with the cream? Are they horrible? Too soft for under fondant? I like to roll my fondant pretty thin and dark choc always shows through but I like how solid it firms up so I was just trying to work up another option. Any input would be appreciated!
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post #2 of 67
Hmm, I've used a mixture of real chocolate and candy melts in ganache once. The reason was the cake was going outside in August and I reasoned the candy melts have a higher melting point so it might hold up better. I didn't have any trouble but the most I used was 1/3 candy melts to 2/3 real chocolate with cocoa butter. I would think it would work fine, just not taste quite so delish as the 100% chocolate version.
post #3 of 67
Thread Starter 
Yeah I figured it wouldn't be as melt in your mouth wonderful as real ganache but I figured it as long as it worked I'd give it a try, it probably just tastes super sweet, which real white choc does anyway, imho.
"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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post #4 of 67
I have a feeling that it would be disgusting. Like eating that plastic imitation chocolate they make those cheap gold coins from. Urrrggh.
post #5 of 67
Thread Starter 
I'm more thinking of using the white chips from the store not so much actually candy melts, like Wilton. Looks like my poor DH will become a ginny pig in the near future. Again. icon_smile.gif
"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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"A good man can make you feel sexy, strong, and able to take on the world... oh sorry... that's wine... wine does that."

"You are only helpless when your nail polish is wet. Even then, you could pull a trigger if you had to."
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post #6 of 67
It depends on whether or not you get a good candy coating. We use Merckens and it works just fine.

Paul
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Paul & Peter
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post #7 of 67
they work fine. ive used them on a number of occasions and never had a problem....
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post #8 of 67
I've used the 12oz. bag of Nestle white morsels + 1/2 cup of heavy cream several times. I find it tasty (not too sweet like I thought it would be), it firms up well, and spreads and smooths easily.

I bake for fun so I have no need to buy the more expensive stuff.
post #9 of 67
Like flourpots above, Nestle's white chocolate chips is all I use for white ganache. I use the same proportions, 1 12oz bag to 1/2 C. heavy cream. The consistency is perfect for spreading and it tastes delicious. It takes all my willpower to keep from eating it straight from the bowl.
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If you have knowledge, let others light their candles on it.

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post #10 of 67
Quote:
Originally Posted by milkmaid42

Like flourpots above, Nestle's white chocolate chips is all I use for white ganache. I use the same proportions, 1 12oz bag to 1/2 C. heavy cream. The consistency is perfect for spreading and it tastes delicious. It takes all my willpower to keep from eating it straight from the bowl.



Ditto thumbs_up.gif
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everyday is a good day, some are just better than others.
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post #11 of 67
Yep, I've used Nestle for all my ganache. It is sweeter, but it works. Rylan uses Nestle for all his ganache too...and his cakes are true art!
post #12 of 67
If it lists cocoa butter in the ingredients, I would use it icon_smile.gif
post #13 of 67
I am trying to understand why that would be "fake", I mean it is ganache, so how is it fake? I must be missing something
post #14 of 67
Quote:
Originally Posted by madgeowens

I am trying to understand why that would be "fake", I mean it is ganache, so how is it fake? I must be missing something



Ganache is a combination of chocolate and cream. Actually the true definition of ganache is the combination of semi-sweet chocolate and cream. Mixing candy melts and cream doesn't make ganache.

Actually white chocolate isn't considered by most to be chocolate because it doesn't contain any cocoa solids. Candy melts are a confectionary coating, certainly NOT chocolate. I think this is what she meant by "fake" thumbs_up.gif
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everyday is a good day, some are just better than others.
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post #15 of 67
In terms of consistency it should work fine as the only difference is the fat used (you can't use melts for dark ganache as they don't have the required cocoa solids content to set it). Best thing is to taste the melts - if they taste ok to eat on their own the ganache will taste ok, if they taste cheap and nasty so will your ganache!

Out of interest what type of fondant are you using? I roll my fondant very thin but you can't see the dark ganache through it...
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