3 White Chocolate No-Bake Festive Candy Recipes (2024)

FAQs

Which white chocolate is best for melting? ›

The Best White Chocolate to Use for Melting

To achieve a smooth melted texture, use a bar of white chocolate or white chocolate chunks, not white chocolate chips. White chocolate chips contain stabilizers to keep the chip in that form even when melted in the oven—and they will not melt as nicely as chunks or a bar.

Candy melts and white chocolate both can be used for coating and dipping. However, candy melts are used for those purposes only, while white chocolate can be used for decorating, flavoring, and other applications.

To make the cake pops with regular ingredients, simply swap out the ingredients in the chocolate cake recipe with regular dairy ingredients, and do the same for the frosting. You can use any chocolate melts or chocolate chips for the coating.

Add white chocolate to the mixing bowl. Turn on the stove to medium heat. As the water begins to simmer and release steam, the steam will heat the chocolate and the chocolate will begin to melt. As the chocolate melts, keep stirring with a heat-safe rubber spatula until all of the chocolate has melted.

Although they have the look and consistency of chocolate, candy melts aren't chocolate. Their main ingredients are sugar and vegetable oil, and they usually don't contain cocoa butter.

Boil water in a double-boiler.

Note that the double-boiler method is the preferred method of melting white chocolate. White chocolate has a very low burning point of about 110 degrees Fahrenheit (44 degrees Celsius). This method grants you the greatest level of temperature control, so it is usually the most successful.

Because white chocolate is so finicky, it can easily seize if steam or water gets into the bowl while you're melting the chocolate, or if it overcooks.

Sometimes whisking a tablespoon of warm water into the chocolate works, then add more water a teaspoon at a time until the chocolate is smooth. Or try adding a few drops of vegetable oil or clarified butter (as it's water content has been removed).

The greatest divide between theses products comes in their fat composition. Both candy coating and white chocolate contain sugar, milk powder, lecithin and vanilla, but white chocolate uses cocoa butter for its fat while coatings and chips use palm oil.

Chocolate seizes when it comes into contact with even a small amount of liquid or moisture during the melting process. This is because the water causes the sugar in the chocolate to dissolve and then form a syrup, which binds the cocoa particles together, creating a grainy, thick, and clumpy texture.

How do you thin out white chocolate? ›

One way to thin chocolate is by adding ingredients with more fat. For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency.

Because of its white color, it produces unique looking confections, including peppermint bark, layered chocolate mousse, and cookies and cream fudge. Depending on the recipe, it will call for either white chocolate baking squares or white chocolate chips, and these two ingredients can be swapped out for each other.

While the cake pops are chilling, melt the white candy melts or white chocolate chips in a microwave-safe bowl according to the package instructions. Stir until smooth and fully melted.

You can get a similar consistency by melting together chocolate chips (or white chocolate chips if you don't want a chocolate flavor) and shortening. 6 ounces of chocolate chips (or 5 ounces of white chocolate chips) and 1 tablespoon of shortening should be about right. Melt them gently, as you would the Wilton discs.

What are Candy Melts made of? The main ingredients in Candy Melts are sugar and oil. The sugar adds sweetness while the oil helps the candy break down when heated. Seasonal Candy Melts may also contain other added flavors, such as peppermint, cookie batter, peanut butter or strawberry.

Ingredients Used: what separates real chocolates from candy melts is the use of cocoa butter. Some candy meats contain a small amount of cocoa as flavoring; however, the amount is not enough to consider them real or couverture chocolate.

The next best substitute is compound chocolate, baking chocolate or regular chocolate bars (plain type). Non-chocolate type of candy melts replacement include melted marshmallows, soybean sugar dip, almond bark or caramels, which can be effectively used for dipping fruits, chocolate truffles or other sweet treats.

If you don't have EZ Thin on hand, you can also add a small amount of solid white vegetable shortening, using the same technique of starting with a small amount and adding in more as needed. We don't suggest using milk, water, cream, butter or half-and-half to thin your melted candy.