Dayle in Guatemala Posted December 14, 2009 Share Posted December 14, 2009 I'm melting the candy melts according to package directions and they are NOT melting! They are forming a firm ball, but not melting the way they are supposed to for dipping or even piping into candy shapes. What do I do? Anyone?:confused: Quote Link to comment Share on other sites More sharing options...
Susan in KY Posted December 14, 2009 Share Posted December 14, 2009 I had trouble with them, too. It probably means you heated them over too high a heat and ruined them. They are very fickle. I hope you can save them, I couldn't save mine. :glare: Quote Link to comment Share on other sites More sharing options...
Dayle in Guatemala Posted December 14, 2009 Author Share Posted December 14, 2009 Ugh. Well, at least I didn't do the whole bag at one time. I'll try a double boiler this time, maybe that will help. Thanks! Quote Link to comment Share on other sites More sharing options...
Melissa in St Louis Posted December 14, 2009 Share Posted December 14, 2009 I do mine in very small increments in for a very short amount of time in microwave (30 secs at a time) stirring each time. They are very fickle as previous poster said. :glare: Quote Link to comment Share on other sites More sharing options...
ConnieB Posted December 14, 2009 Share Posted December 14, 2009 If you have a fondue pot....works great. Be sure to keep ALL did I say ALLLLLLLL water or grease away from them. Even too much handling by damp or greasy hands can cause them to seize. Be sure that the pan is spotless clean and dry. Or....give up on Wilton and buy Almond Bark in the baking aisle and use Wilton cake/candy colors to achieve the color you want. There are a few other brands of candy melts besides Wilton, cant' think of them off hand, but they are typically harder to find and only slightly less picky. I have never ever had Almond Bark seize on me. I heat it in the fondue pot, do what I need with it, leave the leftover in the pot covered in foil and reuse it the next day. Wilton, if you heat more than you need it's waste because it won't remelt properly. I love Wilton products....DH teases that we should have bought stock in their company decades ago when I started the cake/candy craze that never ends. I have probably 100 shaped cake pans from them. But their food products, except for their cake colors, is crap. Their meringue powder (used to make royal icing to make those beautiful hard flowers) is junk, their premade frosting is so sickening sweet that even the KIDS think it's too sweet. Skip their food, go for their pans and other hardware! Quote Link to comment Share on other sites More sharing options...
AFwife Claire Posted December 15, 2009 Share Posted December 15, 2009 One thing you can try is adding a little bit of crisco or solid fat to the seized chocolate. I would not recommend a double boiler. I melt my chocolate in a saucepan on a griddle turned on low. It works really well, and you can keep it there for a long time without it burning or seizing. Quote Link to comment Share on other sites More sharing options...
Dayle in Guatemala Posted December 15, 2009 Author Share Posted December 15, 2009 Well, I think I'll try the crock pot and see how that works. I'm only using them because someone brought down several bags for a wedding and didn't use them, so they gave them to me. Chocolate chips are about $6 a bag here and almond bark is non-exsistent. So, I have no other options, unfortunately. I've never worked with Wilton before and they really are temperamental little buggers.:glare: Quote Link to comment Share on other sites More sharing options...
kdeno Posted December 15, 2009 Share Posted December 15, 2009 If you haven't chucked it yet try the crisco. I have overheated chocolate a couple times and crisco does help sometimes. I am sorry that happened. Kari Quote Link to comment Share on other sites More sharing options...
gardening momma Posted December 15, 2009 Share Posted December 15, 2009 I would not recommend a double boiler. Why? :confused: I've never used Wilton candy melts, though. I have melted all kinds of chocolate in a double boiler--usually a saucepan with water and either a small-ish metal mixing bowl or another saucepan on top. Quote Link to comment Share on other sites More sharing options...
AFwife Claire Posted December 17, 2009 Share Posted December 17, 2009 Only because it is possible to get water in the chocolate from the steam, and that will make the chocolate seize up and be hard. Obviously it can work just fine (I've used double boilers plenty of times!), but they're not the best option because they can mess up the chocolate, especially tempermental stuff like Wilton's melt. Quote Link to comment Share on other sites More sharing options...
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