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Does anyone else HATE Wilton Candy Melts? - Page 3

post #31 of 60
Wilton's candy melts used to be much better years ago but now they suck. I simply hate Wilton's candy melts. I always have to add some shortening to get them to cooperate. Shortening works as well or better than Paramount crystals and it's something we all have on hand. But they are still gross. Really not something I would call "eating" chocolate.

Guittard is great but I can't always find it in my local stores. Ghirardelli has huge blocks of white or chocolate that melts like silk and taste great. I love it for dipping candies, strawberries and making mints but I can only get at Sam's during the holidays. If I just need melted chocolate for sticking stuff together I use the almond bark you get on the baking isle at the grocery store. You can color and flavor it and melts much better than Wilton's.
If you can't find time it do it right..how will you find time to do it over?
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If you can't find time it do it right..how will you find time to do it over?
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post #32 of 60
tiggy2, I agree with you. The Chocoley bada bing bada boom chocolates are great! I don't use anything else either. I use several of their products and have been very happy with all of them. Yes, they're a bit more expensive, but well worth it!
post #33 of 60
I really like the Merkens
post #34 of 60
Question,
Can you use high quality tempered white chocolate (like valrhona 35% white chocolate) instead of candy melts?
http://tinyurl.com/88u9d9h
What do the candy melts have that gives an advantage?
post #35 of 60
Quote:
Originally Posted by tibrado

Question,
Can you use high quality tempered white chocolate (like valrhona 35% white chocolate) instead of candy melts?
http://tinyurl.com/88u9d9h
What do the candy melts have that gives an advantage?

candy melts have the advantage of not having to temper the choc
post #36 of 60
I have never had any trouble with them unless I over heat the chocolate. It can't be warmed up to quickly or stay heated at the wrong temp for long periods of time. Then the consistency does change, and often it ceases. I always use paramount crystals to achieve the right consistency for dipping. The crystals don't change the taste, in my opinion, the way shortening or other oils do.
~ Amy ~
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~ Amy ~
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post #37 of 60
I really like Merkens and the colored chocolate works better then the candy melts. the candy melts have a high about of wax in them already and give off a after taste.
post #38 of 60
I agree with AmysCakesNCandies! I have used both and have not had one bit of problem with Wilton's. How strange that several have. I guess our Michaels stocks fresh melts! I prefer the Merkens only because they taste better than the Wiltons, but I don't have easy access to them so I usually buy the Wiltons. icon_eek.gif
post #39 of 60
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.
post #40 of 60

I first started with any melting chocolate last Christmas.  Wilton was perfectly fine.  Then I tried working with some over the summer and got the lumpy mess.  I had suspected what you all are saying - that it was too old.  Over the holidays they sell more and are fresher and for my needs they are local and inexpensive.  Perfect for my kids to use.  

 

Any advice for some online sources of merkins or other fresh candy melts?  Next time I have a project involving candy other then at Christmas I will skip the wilton and order something in.

post #41 of 60

Pretty much hate everything "Wilton", although their measuring cups are ok with isomalt. If you can get Guittard I'd go with them, but Merckens is an acceptable 2nd. Since you have so much of the Wilton, you could try getting a block of the "candy coating" chocolate and melting them together since the blocks tend to melt to a thin consistency.

post #42 of 60

Exactly what are Paramount Crystals? I've seen them but wasn't quite sure what they are or what they do.
 

post #43 of 60
Thread Starter 
Quote:
Originally Posted by dawnybird View Post

Exactly what are Paramount Crystals? I've seen them but wasn't quite sure what they are or what they do.
 

Paramount crystals:

https://www.slice-heaven.com/store/show/76-320V

 

I started this thread about 2 years ago and have been using Guittard A'Peels for most of my chocolates, but rarely use the Wilton candy melts (Halloween colors purchased with coupons mostly).  I ALWAYS have the Paramount Crystals on hand to thin out the chocolate as needed.  I continue to be in LOVE with the Guittard A'Peels, both in dark chocolate and white chocolate.

post #44 of 60

I am relieved to see I am not the only one who has struggled with Wilton candy melts. It is also comforting to know that it perhaps was not my failing but a difficult product. I found that some colours would melt ok, others just would get to a different consistency and some would be full of lumps. As a competent cake maker with over 20 years experience I found the whole process extremely frustrating. I am going to look around for another make of candy melts as I really liked the finished product and would like to do some more.

Amanda xx

Visit my blog, Crumbtales or have a look at my gallery of amazing cakes at amandamacleod

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Visit my blog, Crumbtales or have a look at my gallery of amazing cakes at amandamacleod

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post #45 of 60

Where can you buy Mercken's and Guittard brand? AC Moore?

Today you are You, that is truer than true. There is no one alive who is Youer than You. -Dr. Suess

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Today you are You, that is truer than true. There is no one alive who is Youer than You. -Dr. Suess

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