Question about candy making?!
I'm really big into candy making and I love using wilton's candy melts, but chocolate chips are cheaper and easier to get. I've noticed that when I use wilton melts, they can sit out without melting, but candy made with chocolate chips can't. it starts to get soft and melty. I know that supposedly it's already tempered, but I heard somewhere that adding a small amount of corn syrup helps. is that true? is there something else i can do to prevent this from happening? thanks!
Answers:
Best Answer - Chosen by Voters
"Commercially available chocolate that you buy is already tempered, but this condition changes the minute you melt it for your own use; the molecules of fat separate (as cream separates from milk). In order to put them back together, you must temper it."
http://www.baking911.com/chocolate/melt_temper.htm
