Melt candy melts slowly using short intervals in the microwave, stirring well between each interval, or use a double boiler over low heat. Avoid overheating, as excessive heat can cause the candy melts to become thick or lose their smooth consistency.
Candy Melts & Colors
11 productsAbout Candy Melts & Colors
Candy melts are confectionery wafers that soften when heated and set into firm shapes as they cool, making them useful for coating, molding, and decorating various baked goods. These melts come in different colors that can be used on their own or blended to create custom tones without affecting texture. Because they melt smoothly and solidify with a consistent surface, candy melts help you add a coating, drizzle, or molded decoration that holds shape at room temperature. When heated gently, candy melts become fluid enough to dip cookies, cake pops, or petit fours, creating a thin shell that sets without becoming brittle.
They can also be poured into molds to form shapes that decorate larger desserts or stand alone as confections. The color built into the melts stays stable as the coating sets, so a bright or pastel finish remains even after cooling. These products work well with tools like dipping forks, spoons, or spreaders that guide the molten coating onto the surface of baked pieces. When combined with sprinkles, dusting powders, or other toppings, the still-soft candy surface holds accents in place until the coating firms up.
Frequently Asked Questions
5 Questions
If candy melts are too thick, stir in a small amount of food-safe vegetable shortening or a candy melt thinning agent until the desired consistency is reached. Avoid adding water or water-based liquids, as they can cause the candy melts to seize.
Use oil-based or candy-specific food coloring designed for chocolate and confectionery coatings. Water-based food colorings should be avoided because they can cause the candy melts to thicken or seize.
Candy melts are confectionery coatings made with sugar and vegetable fats, while chocolate contains cocoa solids and cocoa butter. Candy melts are designed to melt easily and set firmly without tempering, whereas most chocolate requires tempering to achieve a smooth, glossy finish and crisp snap.
If the candy melts have become thick due to overheating, gently reheat them over low heat while stirring continuously. If they have seized because of moisture, they usually cannot be fully restored for coating or molding. To help improve the consistency of overheated candy melts, you can stir in a small amount of food-safe vegetable shortening or a candy melt thinning agent.