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

FAQs

Are white melting wafers the same as white chocolate? ›

Although they look similar to white chocolate, candy melts are in fact not considered real chocolate. The main difference between candy melts and white chocolate lies in one ingredient: cocoa butter.

Merckens white chocolate are perfect to use for melting, fondue, dipping, baking, desert decorating chocolate covered strawberries and more! Merckens white chocolate melts extremely smooth and creamy.

Can I use melted white chocolate instead of candy melts? Yes! If you do not have candy melts, you can use white chocolate chips or white chocolate bars instead. If the consistency of the chocolate becomes too thick, you can stir 1 tablespoon of coconut oil into the melted chocolate.

The explanation for the difference can be found on the ingredient label. True white chocolate, almost always sold in bar form, contains cocoa butter. White baking chips contain no cocoa butter and thus can't be labeled “chocolate,” but they do contain partially hydrogenated oil (usually palm kernel oil).

Using a double boiler is the most effective way to melt white chocolate evenly and reliably. But a microwave will work, too. If you're not familiar with a double boiler, it is a special pan made up of two parts: a saucepan that holds hot water and a bowl that fits securely over the saucepan.

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.

A small amount of oil (like vegetable or canola oil) or butter can be added to the white chocolate as it's melting. The oil or butter will help to thin the melting chocolate, creating a perfect consistency for dipping or drizzling. I recommend using 2 teaspoons of oil or butter for every 8 ounces of chocolate.

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.

Candy Melts®, candy wafers, chocolate coating, almond bark—they're all products made for dipping, molding, and coating without needing to temper chocolate. I'll call them candy wafers here, but if you see them sold under another name, don't be alarmed. They'll all work just the same.

To replace candy melts your best options are compound chocolate, almond bark, or couverture chocolate.

Can you add food coloring to white chocolate Candy Melts? ›

Can you add food coloring to Candy Melts candy? As long as your food coloring is oil-based, it can be used to color Candy Melts candy. Try our Primary or Garden Candy Color Sets, which are specially formulated to work with Candy Melts.

White Confectionery Coating - Although apparently similar to white chocolate, white confectionery coating contains no part of the cocoa bean. It is made with sugar, milk and milk fat, vanilla, lecithin, and vegetable fats.

White chocolate generally solidifies more rapidly than milk or dark chocolate, setting in around 10-20 minutes. On the other hand, milk and dark chocolate usually take 20-30 minutes to harden.

Chocolate wafers, unlike chocolate chips, are discs of chocolate that are larger and squatter than chips and do not include the same stabilizers. They will melt more quickly than chips and create larger pockets of chocolate in baked goods.

The white coating wafers colors taste like vanilla (like white chocolate does). The milk coating wafers taste like milk chocolate. The dark coating wafers are not as bitter as real dark chocolate. I think our dark chocolate coating wafers taste like Oreos, but that's just me.

Since they do not contain any cocoa, Candy Melts are not chocolate. However, Wilton does make chocolate-flavored Candy Melts, available in a Light and Dark variety.