Make’n Mold® Candy Wafers are recommended for molding and dipping sweets, fruits and snacks.
ChocoMaker® Fondue Dipping Candy is uniquely formulated to melt quickly and have a thinner consistency, which makes it ideal for chocolate fountains. In addition to being fountain ready the candy is also great for dipping sweets, fruits and snacks.
DO THE CANDY WAFERS OR DIPPING CANDY EXPIRE?
Neither the wafers nor the dipping candy expires. Over time the candy may change slightly and you might see a white coating on the surface of the wafers, which can be fixed by remelting or remolding. This is simply when the fat has migrated to the surface giving it a lighter appearance. When melted the consistency may be thicker. The product may also have absorbed moisture from the environment. This process can easily be reversed with the addition of one teaspoon of vegetable oil or vegetable shortening during the melting process.
STORING CANDY WAFERS & DIPPING CANDY
Candy wafers, finished products and unused dipping candy should be stored in an airtight container set in a cool, dry place and away from strong odors that could be absorbed by the candy. Refrigeration will cause the candy to absorb moisture and should be avoided.
WAYS TO MELT CANDY WAFERS & DIPPING CANDY
- Double Boiler
- ChocoMaker® Candy Melter
- Warming Tray
Using a microwave to melt your candy wafers is a quick and often the most convenient method for home candy makers. Simply follow the directions on the packaging to melt your candy wafers using any of the devices listed. Do not melt the candy in the packaging.
SEIZED CANDY WAFERS & DIPPING CANDY
Candy wafers and dipping candy will seize up and become hard if they come in contact with water or water-based products. To avoid this, use oil-based flavoring and coloring with your candy wafers and keep away from water.
ADDING FLAVORING TO CANDY WAFERS
It is recommend to start with 2 to 3 drops of oil-based flavoring per 16 oz. of candy wafers/dipping candy and adding more to taste.
THINNING OUT CANDY WAFERS
If your candy wafers are thicker than desired when melted, stir in vegetable oil, but not too much, to thin the mixture out. Add one teaspoon at a time until you have reached the desired consistency.
PEANUT ALLERGEN INFORMATION
Our wafers and dipping candy may contain trace amounts of peanuts due to common processing equipment.
SHOCK CHILLING CANDY WAFERS
If candy wafers are being used for molding it is recommended to “shock chill” the chocolate pieces in the mold. In order to do so place the filled mold in the refrigerator for 10 to 15 minutes to allow them to harden evenly, then remove. After unmolding the chocolate, store it at room temperature and not in refrigerator.
It is ideal to make your candy no more than one month ahead of serving and eating it.