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Does anyone else HATE Wilton Candy Melts?

post #1 of 60
Thread Starter 
In October I took my very first candy class from my Wilton cake instructor (whom I love!). Everything she tried to show did not work. Now I know why after taking a 2nd, NON-Wilton candy class from a private instructor, Kathleen Lange of Confectionary Chalet.

Kathleen used Guittard A'Peels and the difference was astounding! Guittard melts to the correct "pancake batter" consistency, dries shiny, has a lovely "snap" and tastes great. I had tried and tried to get the correct consistency with the Wilton and now don't believe it is even possible. I told Kathleen I'd purchased about $30 worth of Wilton when they were on sale at 25% off. She sighed and said that the craft stores and Wilton put them on sale when they are at the end of their 6 months shelf life so they can restock. The older a candy melt is, the harder to melt.

I am going to use as many of the Wilton Melts as possible on my gingerbread houses--after all, I don't have to worry about them melting in a heated room, do I? Then, the rest I'm giving away to an after-school care program. I purchased Guittard Dark Chocolate A'Peels and am planning to make lots of glorious, dark, shiny, tasty chocolates with snap that look professional. I haven't tried Merckens yet, but have heard very good things about that product. Which do you prefer? Guittard or Merckens?
post #2 of 60
apti, try adding some crisco shortening to your chocolate wafers, it will thin it nicely and give it shine...I always melt mine with a pan of water on the stove under another sauce pan.....hth
post #3 of 60
I can't stand Wiltons melts either. I have to add so much shortening that it makes the chocolate unstable to work with.

I like Merkens as long as they are fresh.
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Have a smashing day!!
www.smashingcakedesigns.com
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post #4 of 60
Of the brands sold where I live, Merckens is the best. The independent vendor who sells them here only orders what she needs immediately, so her product always works.

No matter what brand you buy, they've got to have a fast turnover - they've got to sell fast enough so a fresh supply is always at hand.

The trouble with craft store melts is that they sit in the manufacturer's warehouse, then the distributor's warehouse, then the retailer's warehouse or storage area, until they get on the shelves. From what I've been told by a few sources, this can sometimes take up to 2 years.

Theresa icon_smile.gif
post #5 of 60
Quote:
Originally Posted by thumbs

I can't stand Wiltons melts either. I have to add so much shortening that it makes the chocolate unstable to work with.

I like Merkens as long as they are fresh.



If you add paramount crystals to them, they melt nicely and work well.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #6 of 60
I don't add much crisco and it turns out fine. Maybe you have to much heat under the chocolate. Sorry I can't be more help. I use them and have no trouble. However if I want better tasting chocolate I will ise a better chocolate.
post #7 of 60
Thanks for the Guittard candy melt suggestion! I recently bought a few candy molds and you probably just saved me a lot of grief, because otherwise I was planning on buying the Wilton melts!
Jessica, proud owner of Smudge and Fluffy the shetland sheepdogs.
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Jessica, proud owner of Smudge and Fluffy the shetland sheepdogs.
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post #8 of 60
Thread Starter 
Madge, I tried thinning with shortening, no go. Tried melting in double boiler, no go. Tried melting in microwave, nope. Tried melting in Wilton Pro Candy Melter, nope. I have heard wonderful things about Paramount Crystals, but didn't have access to any and haven't gotten any online yet. However, the Guittard used in candy class worked beautifully without any shortening or paramount crystals.

When Kathleen melted the Guittard in the microwave in class, it would drip off the spatula exactly like pancake batter. We went thru about 12 pounds in the class, so it wasn't a fluke. The Wilton never, ever dripped! If I continued to heat it, it burned. Even in the Wilton Pro Melter for an hour, it never dripped. When I tried it earlier with cake balls, ended up very lumpy, never a smooth covering. I don't think the actual taste is that different between the two products, but the workability and appearance and snap is amazingly different.
post #9 of 60
I can honestly say I've never had a bit of trouble with Wilton Candy Melts. Maybe my stores sell fresher items, or I just get lucky. In fact, there are about a dozen skulls for a pirate themed cake on my counter and they look (and taste) great.
Cake is life
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Cake is life
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post #10 of 60
I don't use wilton ( haven't for years because some days they would work fine, and the next time , they would be a lump of nothing and go in the garbage). If I need to use melts, I use Merckens.
I don't have access to the brand you have recently used, but they sound lovely to work with.
I wonder where you can buy them?
Jodi icon_smile.gif
post #11 of 60
Yes if the candy is very old, it will get terrible, I bet thats what is the trouble.
post #12 of 60
I have to agree about how terrible the Wilton Melts are. Just from the taste you know there are a lot of additives ( I call it the wax/fat taste).
The quality and percentage of chocolate in it is just not the same as Merkens or a better line like guittard, lindt etc.
sometimes it is the colour--whatever used to get the colour makes the stuff not melt nicely. Once you go to a better brand for taste I don't think you will go back to Wilton's. Gingerbread house sounds like a good use for them.
Of course chocolate is the answer!
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Of course chocolate is the answer!
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post #13 of 60
Meeeeee! I can't stand using them. And of course they were the first ones I tried playing with. I kept thinking I was the biggest idiot for not being able to figure them out. Mine didn't melt right and everything. Turns out Wilton just stinks for melts!
Laissez les bon temps rouler!!!
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Laissez les bon temps rouler!!!
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post #14 of 60
I have learned alot thru this thread about Wilton melts. I didn't realize there were other brands out there, but will try them now!
Woman of God
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Woman of God
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post #15 of 60
I've used Wilton & Merkens I didn't notice much of a difference texture wise between them. Although I prefer the taste of Merkens. Never had a problem with either.
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