GENERAL INFORMATION FOR MAKING EASY CHOCOLATE CANDY

CANDY COLORING
Turn White Chocolate Coatings into virtually any color using concentrated oil-based candy colors. 
A great way to change shades or to achieve cool custom colors.

For helpful color hits, see our Color Chart.

To Color:
Add Candy Colors to melted Chocolate Coatings a little at a time. Mix thoroughly before adding more color. Colors tend to deepen as they’re mixed. Pastel colored candies are most appetizing, so keep this in mind when tinting.

CANDY FLAVORING
The creamy, rich taste of Chocolate Coatings can be enhanced by adding Candy Flavors. Choose from Peppermint, Cherry, Cinnamon, and Crème De Menthe.

To Flavor:
Add approximately 1/4 teaspoon oil-based Candy Flavor to one pound of melted Chocolate Coatings. Never use alcohol based flavorings; they will cause coatings to harden.

CLEAN-UP
After you finish making candy, wash your candy molds in warm water and dry thoroughly with a soft cloth. Don’t use soap or detergent – they can eventually cause molds to dry out and crack. Never boil your molds or place them in the dishwasher. Molds can last for years if you store them the right way…keep them flat to prevent warping and place tissues between stacked molds to prevent scratches.

STORAGE
Making candy for a special occasion or holiday? Save time by making it in advance. Molded candy will stay fresh for 2 to 3 weeks. To store safely, pack candy in airtight containers and keep at room temperature. It is not necessary to refrigerate or freeze your molded candy.

Four Easy Methods
Because you're starting with Candy Coating Chocolate, you can use several easy ways to melt to a perfect smooth texture for molding. Coating chocolate are also known as confectionery coating or summer coating. They are convenient wafers made of sugar, milk solids, vegetable oils, flavorings and colors. The Light Cocoa, Dark Cocoa and Dark Cocoa Mint-flavored coating chocolate also contain cocoa powder. Coating chocolate taste delicious, but don't require the careful melting procedures of chocolate.

Before you begin, make sure all of your utensils are dry. Water causes melted coatings to harden and streak. 

Melted coating chocolate are ready for molding when the texture resembles cooked pudding. For all methods, do not overheat by melting on too high a setting or for too long. Coating loses its proper consistency if overheated or if liquids are added. If coating becomes too thick, add 2 teaspoons of hydrogenated solid vegetable shortening per 14 oz. of coating chocolate.

1. Microwave Oven: Convenient Melting
A quick and easy way to melt candy in a microwave-safe bowl, spouted measuring cups, Melting Bottles or Disposable Decorating Bags.

If you’re using a bowl or measuring cup, microwave 1 package coating chocolate at 40% power or defrost setting for 1 minute. Stir thoroughly. Continue to microwave and stir at 30-second intervals until smooth and completely melted. By using bags or the Melting Bottle, you can squeeze the candy right into the mold for less mess.

If you’re using a disposable bag, microwave as described above, squeezing bag between heating intervals to blend coating chocolate together. When completely melted, snip off end of bag and squeeze melted candy into molds. Throw away bag when empty. 

If you’re using the Melting Bottle, fill bottle half full with coating chocolate and microwave at 40% power or defrost setting for a minute, knead gently to mix and continue melting at 15-second intervals until candy is completely melted and smooth. When melted, twist lid on bottle and squeeze candy right into molds.