Candy melts are a baker’s best friend, as a wise man once observed, and he is surely correct. Candy melts are quite easy to use and may quickly and simply spice up anything you’re preparing.
All you need to thin down your candy melts are high-quality candy melts, melting equipment, and a fat-based thinning agent.
Hello, my name is Angie, and I’ve been a baker for almost ten years, specializing in cakes and cake decorating. I’ve created innumerable cake pops, candy molds, and cookie pops, and I have a small addiction with dripping sugar melts over everything!
In this post, I’ll show you four alternative techniques to thin down your candy melts so that they’re always completely functional.
Let’s start dipping and dunking!
- Why Thin Candy Melts?
- How to Thin Candy Melts
- Final Words
- How do you thin out candy melts for dipping?
- What if my candy melts is too thick?
- What can I use instead of shortening to thin candy melts?
- How do you fix thick chocolate melts?
- How do you make chocolate melts more liquidy?
- How do you thin candy melts for molds?
- Can you add liquid flavoring to candy melts?
Why Thin Candy Melts?
To be honest, candy melts are good to consume and use right out of the package. I know I’m guilty of munching on them now and again.
Candy melts, on the other hand, are more often used to cover cake pops and other sweet delights. Candy melts are fairly thick in consistency and occasionally clumpy when melted if no thinning agent is used. Because to their high sugar content, they may also burn fast.
While dealing with candy melts, we always want to seek for a smooth and fluid consistency since only then can the melted candy melts adequately cover your cake pops and desserts. The weight of thick candy melts might pull your treat away from the stick on which it is held.
Overly thin melted candy melts may also be an issue since they can just slide off your cake or dessert, revealing the contents.
How to Thin Candy Melts
Simply told, you will need to prepare three key items. I’ll explain them further down.
Candy melts are also known as candy wafers or wafer melts. They are all designed for the same function, and you may use whatever brand you like. Wilton has been the most consistent for me. They also create candy melts in a variety of colors and tastes.
You must first melt your candy melts before adding your thinning agents. There are three possibilities. To begin, use a microwave. Set your microwave to 40-50% power and heat your candy melts for 30 seconds at a time. Stirring after each round.
You may alternatively melt your candy melts in a bain-marie, often known as a double boiler. Just heat some water in your pot while putting a big bowl over the top of your pot with your candy melts inside. Stirring will help your candy melts dissolve more quickly.
Finally, Wilton has their own pot built exclusively for this purpose. You can just pour your chosen number of candy melts into the Candy Melts Pot and watch them melt.
The greatest aspect is that it will maintain the same temperature while you work.
Option 1: Purchased thinning aid
Using a store-bought thinning aid is the most consistent approach to thin homemade candy melts. Since candy melts have a highly precise composition that enables them to flawlessly coat various foods, it stands to reason that only candy melt producers have the exact recipe to thin candy melts while retaining their taste, color, and finish.
Two of the most popular store-bought thinning aids on the market are Easy Thin Dipping Aid and Paramount Crystals. Both are available in chip form and may be mixed right into your melted candy melt.
It is suggested that you use two tablespoons of EZ Thin or around a teaspoon of Paramount Crystals for every 12 ounces of melted candy coating, but you may vary the ratio to your preference for the appropriate consistency.
Option 2: Trimming
Although store-bought thinning aids are desirable, they are not always readily available. Shortening, on the other hand, is widely available in supermarkets.
Shortening, like the oil chips mentioned above, is a solid fat at room temperature. Unlike butter, which is roughly 80% fat and 20% milk and water, shortening is 100% fat, so there is no extra moisture to cause your candy melts to split.
To thin your candy melts using shortening, just add it in little quantities gradually and stop when your candy melts reach the required consistency.
Cocoa butter is an additional option.
Since that butter cannot be used as a thinning agent, you may be asking why cocoa butter is utilized.
The reason cocoa butter works in this scenario is because pure cocoa butter is also 100% fat. Adding cocoa butter to your candy melt may help thin and smooth it out while also adding a natural chocolate taste.
Of course, whether you’re using chocolate-flavored candy melts or a flavorless one and want to add a bit of chocolate flavor, this approach would be ideal. If you don’t want your candy melts to taste like chocolate, avoid this procedure.
There is no suggested ratio for this procedure, but as with any other, add carefully and steadily until you achieve the desired consistency. I’ve discovered that grating mine allows me to have more control over the quantity I add.
Option four: oils
If you don’t have access to any of the thinning chemicals indicated above, oil is your final option.
Because of its liquid form, oil may be difficult to work with. You run the danger of your candy melt not setting correctly and your finished product having a glossy rather than a matte look. But, a little amount of oil is sufficient to make your candy melt velvety smooth and easy to work with.
I suggest using a flavorless and colorless oil for this procedure, such as canola oil or refined coconut oil. Avoid using olive oil since it has a green hue and a unique taste that may be off-putting.
While a little goes a long way, don’t add your oil too rapidly. If you wind up with an extremely thinned candy melt, just add more wafers to the mixture and stir until you get the desired consistency.
These are my responses to some frequently asked questions about candy melts.
How to store leftover candy melt?
Any leftover candy melt may be stored in an airtight container at room temperature or in the refrigerator. Keeping your candy melt away from the air might help to keep it from drying out and becoming stale.
I suggest flattening your remaining candy melt in a ziplock bag. It will solidify into the shape of bark, which you can easily melt again the next time you need it.
Can I use canola oil to thin candy melts?
Canola oil may be used to thin candy melts. Just be careful you apply it in little quantities gradually so you don’t wind up with too thinned candy melts.
Why is my candy melts not melting?
It is quite improbable that your candy melts will not melt at all. But, if this is the case, you either purchased it from an untrustworthy company or your candy melts have already expired.
Nobody likes sugar melts that are gloppy, clumpy, or split. I threw away my candy melts far too many times before choosing to conduct my study!
I’m delighted you’re off to a good start, and I guarantee you won’t be able to stop using candy melts once you’ve perfected the technique.
If you have any more questions on how to melt your candy melts, please do not hesitate to ask!
How do you thin out candy melts for dipping?
Making Candy Melts Thinner. You may thin your candy using Easy Thin Dipping Aid or solid vegetable shortening. Easy Thin allows you to alter the consistency of the candy without affecting the overall finish (it will still be shiny and set properly).
What if my candy melts is too thick?
Wafers that are thick or “goupy”
To thin down the wafers in these cases, a tiny quantity of shortening or Paramount Crystals may be used. Begin with a teaspoon for every 8 ounces of candy and work your way up.
What can I use instead of shortening to thin candy melts?
canola oil to a cup of candy melts. Oil, on the other hand, functions similarly to vegetable shortening. Canola oil was utilized. Use up to 1 tablespoon vegetable oil.
How do you fix thick chocolate melts?
Just add 1 teaspoon of hot water to the seized chocolate at a time, stirring firmly after each addition until the chocolate is smooth. Since the water dilutes the chocolate somewhat, it can no longer be utilized for baking. Instead, use it to make chocolate sauce, hot chocolate, or to drizzle over cookies.
How do you make chocolate melts more liquidy?
How to Make Chocolate Thin
Before melting the chocolate, drizzle it with canola oil.
Before melting chocolate, coat it with coconut oil.
Mix a significant quantity of chocolate with paramount crystals.
Into the melted chocolate, grate firm cocoa butter.
Melted chocolate should be mixed with vegetable oil.
More to come…
•Dec 22, 2021
How do you thin candy melts for molds?
A half teaspoon of oil may help thin candy melts, but it should only be used in a pinch. Since most oils are liquid at room temperature, your candy melts may not solidify as well as you would want. Adding the oil, on the other hand, will make the candy melts much simpler to work with.
Can you add liquid flavoring to candy melts?
Regular Candy Melts candy is vanilla flavored; however, dark and light chocolate tastes, as well as a number of special edition varieties, are available. If you wish to add your own flavour, use an oil-based extract. Everything that isn’t oil-based has the potential to spoil your melted sweets.