What Makes Homemade Candy Turn White?

by Elizabeth Valentine
(Tallmadge, Ohio)

Apart from freezing, what makes homemade candy turn white?

I make homemade chocolate covered nuts using white almond bark and semi-sweet morsels. The nuts include Virginia peanuts, crushed pecans and cashew pieces.


I heat the almond bark some and add the morsels. I melt to the point of mixing then add nuts, and drop to wax paper.


After leaving it for 2 hours or so to set up, I pack them up.


I sell the candy in a gift shop. I pack the chocolate covered nuts in plastic containers or cardboard white boxes.


After very little time, a white coating appears on the candy. My chocolate is never frozen.


I understand from searching your site that this coating does not hurt the chocolate but..... the candy does not sell.


What causes the white coating, and how can I eliminate it???


Any suggestions you can offer are appreciated.

Thanks,
Elizabeth

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Hi Elizabeth,


"What makes homemade candy turn white?" is a common question around here! :)


So, if I understand you correctly, you are blending white chocolate (bark) and milk chocolate (semi-sweet chips) together to cover your various kinds of nuts to make your candy. Is that right?


Yes, you're right that freezing chocolate (and even refrigerating chocolate) can result in white discoloration because of the condensation that sometimes develops.


This is called "bloom." This chocolate bloom also occurs when the temperature of the chocolate gets too hot. Perhaps you may remember a time when you left a chocolate bar out in the heat and it melted and then re-set. It usually looks pretty awful as a result.


However, even though your chocolate covered nuts aren't going through those extreme temperatures after making them, you may still be causing this chocolate bloom during the melting process.


What method are you using to melt your chocolate candy? Are you melting it in the microwave or over a double boiler?


Either way, you can't allow the chocolate to get too hot when melting. If you are using a double boiler, don't boil the water. You just want the water to be hot (simmering), but not boiling when you add the chocolate to the top bowl.


In fact, you'd be better off turning the heat off entirely while melting the chocolate just to be on the safe side.


If you are using the microwave to melt the chocolate, your microwave may be too powerful. Reduce the power to low or medium and stir more frequently so you don't get any hot spots in the chocolate.


I can certainly understand how difficult it would be to sell your homemade candy if it has turned white from chocolate bloom. People savor with their eyes first.


Have you considered trying to temper the chocolate that you are going to use for your products for sale? It does take more work, but the finish is much nicer and more stable.


Hopefully, this explanation will help you identify where you have gone wrong and that your next batch of homemade candy turns out beautifully.


Blessings,
Angie