Wilton Candy Melts And Molding Issues

by Jenny
(Redwood city, ca)

Wilton candy melts and molding issues....

This is my first time doing all this chocolate making. I'm making chocolates for my sisters baby shower and I am using the Wilton brand from Micheal's.

I have two questions. The first one is that with the Wilton peanut butter flavor melts, they take a really long time to set and seem to melt as soon as they touch my skin.

I read to try and put them in the fridge for a while, but they still melt. HELP?!?!!?

My other question has to do with different colored chocolate in the molds. I'm making baby bottles, and doing the bottle, the ring and the nipple three different colors.

How do I fill the mold without blending the colors together? I tried doing the bottle part first, letting it set, then doing the ring, letting it set and then the nipple, but it looks all chunky and weird, and it looks like i did it in stages.

Ok, sorry, one more question...

When I fill the molds, it says to tap to get the bubbles out, but when I do, the chocolate spreads all over, and then it's a pain to get out of the mold.

Thank you!!!!!!!!!!!

Hi Jenny,

Congratulations on your foray into the world of candy making! How lovely of you to make the chocolates for your sister's baby shower. I'm sure your molded chocolates will be fine and appreciated, even if YOU don't think they are perfect. :)

It sounds like you are doing a pretty good job of getting started correctly. A lot of people love using Wilton's candy melts, so you are in good company.

I've not used the Wiltons peanut butter melts, but I have heard that they do seem to have a lower melting point, so you'll have to be careful with them.

If you do have trouble with them setting, you may
want to get a little food grade parrafin wax and melt a teaspoon or so in with the peanut butter melts to remedy the situation. It will make them set more firmly. Sometimes you can get pretty good results with using some Crisco shortening instead if you want to give that a try first.

You are doing the right thing by preparing your multi-colored molds in layers. You do have to go through the process one step at a time just as you described, but it may take you a little practice to get the right look.

Try using a little less when you are coloring the individual sections and maybe try using a mini paint brush to "paint" in the details to see if that gives you better control.

As for the "tapping," you don't really need to tap when you are painting in the details of the mold, and you may not even need to when you do the final fill.

If you do feel like you are creating air bubbles, just tap very gently so that you aren't getting the chocolate smeared all over the mold, making it difficult to remove your candy.

Here are a couple of other tips:

1. If you put your molds in the freezer for about 10 minutes, you should be able to pop them out of the molds much easier as the cold causes them to contract away from the mold.

2. Get yourself a pair of white cotton gloves so to handle the molded candy so that you don't have trouble with them melting in your fingers.

Hope that helps and that your Wildon candy melts and molding issues will soon be a thing of the past! :)

We'd love to see your baby shower molded chocolates when you get them done. Take some photos and show them off to us.


Comments for Wilton Candy Melts And Molding Issues

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Oct 20, 2011
Monkey Bites
by: Angie

Oh Jenny! So sorry about you having to give your son up for adoption. I can only imagine how difficult that must have been for you and still is. It's lovely that you want him to be a part of everything you do.

I like "Monkey Bites!" It's cute, snappy, and fun.

How great to hear that you are already finding some potential clients! :)


Oct 20, 2011
by: Jenny

I just want to say that Miss Angie, you are so sweet and helpful! Thank you for all of your amazing advice and for directing everyone to my page of pictures. After sampling some of my cupcakes to some friends and class mates, i proud to announce that I have been asked to make cupcakes for two parties! and I am thinking of starting a side business!!! So what so we think of names.,...JJ monkeys sweet treats or Monkey bites ( the JJ is my initial and my sons initial; I called him monkey; and I was thinking Monkey bites because they are mini's...its important to me to keep something reminicent of my son in the title since i had to give him up for aoption and everything i do;i do with him in mind).

Oct 19, 2011
Jenny's Baby Shower Favors
by: Angie

Jenny uploaded her photos to the party favor page. You've GOT to go over and have a look. They really are fantastic.

You'll find them here on a new homemade baby shower treats page showcasing Jenny's yummy goodies.

She did such a good job for her first time around and I hope she'll inspire YOU to give candy making a try or get back into it again for the upcoming holidays.

Go ahead! Have some fun!

Oct 18, 2011
Wilton Candy Melts and Molding Issues
by: Angie

Hi Jenny,

So glad that you found the comments helpful. Yes, do upload your photos and tell us all about your event and candy making process - the more details the better! :)

All you have to do is go to this party favor page and use the form provided to tell us all about it and upload up to 4 photos per submission. I can't wait to see them!


Oct 18, 2011
Awesome advice!
by: Jenny

Thanks everyone for your help! I was going to upload the pictures but im not sure how...anyone have advice on this one?

Sep 19, 2011
Candy molds
by: Darla

When using various colors in a mold, if you don't have a paint brush, you can use a toothpick for fine details. Once you use toothpicks for fine details, you will be able to do this at a quicker speed with experience. If your chocolate is getting in clumps, you might be melting your chocolate melts at too high of a temperature. Chocolate melts don't need high temperature to melt. You can place a bowl on a heating pad and melt them on a low setting. Microwaves sometimes get hot spots in the middle and can cause chocolate to clump up before you can even use it. When air bubbles get in chocolate, sometimes that happens from stirring the chocolate too hard. You can also use a toothpick to break the bubbles that do form. The only time that I actually tap a mold is when I am making centers for the mold after dumping out the extra chocolate
and want the mold to have a nice finish. Sometimes I even use a toothpick on an a mold that has been dumped and some air bubbles need to broken. The more you use the molds, the better you get at a finished product. I never use crisco to thin chocolate down, I use paramount crystals, which are vegetable based. Paraffin wax doesn't break down and can give you a waxy taste to your chocolate. Hope this advice helps, Happy Chocolate Making !!!!!

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