Candy Melts

Stef,
Could you please tell me which color of CM you were referring to? There are a few colors which give pain, i.e. White, Pink (although not as bad as white), milk and dark chocolate. That being said, I still think you overheated your CM as althought the CM are not of pouring consistency, they are not suppose to be lumpy. As suggested in my previous post, add shortening and stir to incorporate. The amount is very much depending on what you wanna do with the candies. Not too runny is you wanna do painting of fine details.

I used the pink. There's no indication of the expiry on the pkg.; exacly how long can we keep it at room temp?
I will try to add shortening and get back to you. thanks

Hi, in the earlier posts there was a mention about Tulip compound choc. I've checked it out in two shops over here, one says compound and the other doesn't. Is it a typo or should I use the one that says compound.

BTW tried to melt the CM using the pan of water and microwave. No luck! The Microwave one just beame crumbs after the 3rd minute. The color pink was nicer though than the water method.

I have the 2007 yearbook which has a stand up castle made of CM-that's what made me buy the CM. Anyway since I can't melt the CM ( can I use the white compond choc and pour it over the castle pan instead? Can I colour it using the oil based color which I already bought too?

Thanks.

Stef,
I normally need 1.5 mins in total, in 30 sec intervals to melt 10-15 coins of candy melts. I guess 3 mins are too long unless the power of your microwave is really low You could use other white compound chocolate, color with oil based color and pour to mould as you would do for other chocolate. It works too.

Hey Jo,

Thanks, might have to give the white choc compound a try. Will it come off easily from the castle pan or should i spray it with non stick spray 1st?

Yes, it will come out easily once completely set upon chilling. No spraying required. Make sure you handle the candy piece very carefully.