Wilton Candy Melts And Candy Clay...beware!
Decorating By costumeczar Updated 4 Nov 2010 , 12:35pm by Loucinda
On a hunch, I checked the weights of some bags of candy melts that I have while I was making candy clay. Sure enough, the bags were all different weights. The 1/3 cup of corn syrup to 1 bag of melts recipe assumes a 14 oz. bag, but the bags that I had were 14 oz, 12 oz and 10 oz depending on the color. Just be aware of it and change the amount of corn syrup if the bags are less than 14 oz.
The 14 oz bag was the regular melts, the 12 oz was the premium white, and the 10 oz was a special Halloween color, snot green for lack of a better description!
thank you for the info.. never had a problem using the wilton candy melts. yes, just cut back on the corn syrup or wiltons glucose.. i use the glucose.. a guy that demos at ices convention.. and he does this all day at the bakery he works at...(makes all kinds of flowers, etc.) says glucose makes the mixture stonger for his work..
thank you for the info.. never had a problem using the wilton candy melts. yes, just cut back on the corn syrup or wiltons glucose.. i use the glucose.. a guy that demos at ices convention.. and he does this all day at the bakery he works at...(makes all kinds of flowers, etc.) says glucose makes the mixture stonger for his work..
How much glucose?
I have made three attempts at modeling chocolate with chocolate chips and corn syrup and haven't had any luck. Next time I am trying candy melts instead.
That is good info - I am an instructor for wilton, and I never realized the difference in the weights for those - I would have been ticked off if I had made some candy clay and not realized that. (and I bought some of the black ones for just that reason too) Thanks for sharing!
It says it right on the bag, you don't need to weigh them! 
I think that the "specialty" colors are the lowest wieghts, and the regular ones are the 14 oz bags. I bought some black ones too, and I didn't look at them, but I'll bet they were only 10 oz.
You can find other brands, too, merckens makes them and I'm sure you can get other types in bulk if you do want to buy a bunch and just weigh them yourself.
thank you for the info.. never had a problem using the wilton candy melts. yes, just cut back on the corn syrup or wiltons glucose.. i use the glucose.. a guy that demos at ices convention.. and he does this all day at the bakery he works at...(makes all kinds of flowers, etc.) says glucose makes the mixture stonger for his work..
I like to know about the glucose too...and does he also use candy melts?
I also would love to know the recipe for modeling chocolate using glucose.
hi, just seen this again.. his name is jing p. palasigue.. he is wonderful... the recipe he gave us this year... was.. 8 oz. white chocolate coating.. 4 oz. liquid glucose... melt the chocolate in heatproof bowl over a pan of hot water.. remove from heat.. and stir until white chocolate is completely melted.. then fold in the glucose into the chocolate until it becomes dough. prepare a sheet pan with plastic film. then place the modeling chocolate and cover it with plastic film and let it cool at room temp. he made beautiful roses and beautiful orchid.. they were very firm.. i made some by his recipe. just heated the chocolate in micro on low... then added the glucose. it does make a firmer modeling chocolate.. hth this is all he does daily at the bakery he works at in chicago.. i forgot how many weddings he said they did in a week.. unbelievable...
hi, just seen this again.. his name is jing p. palasigue.. he is wonderful... the recipe he gave us this year... was.. 8 oz. white chocolate coating.. 4 oz. liquid glucose... melt the chocolate in heatproof bowl over a pan of hot water.. remove from heat.. and stir until white chocolate is completely melted.. then fold in the glucose into the chocolate until it becomes dough. prepare a sheet pan with plastic film. then place the modeling chocolate and cover it with plastic film and let it cool at room temp. he made beautiful roses and beautiful orchid.. they were very firm.. i made some by his recipe. just heated the chocolate in micro on low... then added the glucose. it does make a firmer modeling chocolate.. hth this is all he does daily at the bakery he works at in chicago.. i forgot how many weddings he said they did in a week.. unbelievable...
Thanks for this recipe! I like the candy clay but sometimes it's too soft. Maybe this will work better.
The other thing that drives me nuts is that they don't have expiratin dates on them. They just have funny numbers and letters that mean nothing to the general public. Once I bought an expired bag or not tempered. I didn't know it until I got back with it and melted it and then it dried. I just don't know why they don't put normal expiration dates on them. Anyway...
You should always weigh things out.
Thanks for pointing that out.
Jen
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