Basic Candy Making Instructions

Basic Candy Making Instructions & Chocolate Mold Care



Chocolate molds can be used thousands of times if used properly. Never pour chocolate or any other materials into chocolate molds at temperatures higher than 160 degrees. Never place chocolate molds in a dishwasher. Wash with warm water before storing.



This guide illustrates chocolate molding using Wilton's clear plastic candy molds. You can only use these chocolate molds for molding lower temperature materials of about 150 F. When using candy molds, the term “Chocolate” refers to a chocolate wafer or round also known as confectioners coating or Candy Melts. We are not using real chocolate. Real chocolate requires a difficult and time consuming practice called “tempering”. Chocolate wafers such as Wilton’s Candy Melts provide a great taste while being easier to work with.

Heat water to a boil in a double boiler. Remove from the heat and place the top portion of the boiler with the Candy Melts on it. Stir frequently until the chocolate wafers are completely melted. Re-heat as needed to keep the chocolate in a pour-able state.

You can also melt the chocolate rounds in the microwave but be careful not to over heat. Use a glass container and heat on medium setting for approximately ˝ minute. Remove container and stir. Repeat this process until the candy is completely melted. This may take a few minutes.

If you want to add color, use a powdered or oil based food coloring. Do not use a water based coloring. Add a little at a time until the desired color is achieved.

If you want to add detailed coloring, it is best when painted in the mold. The chocolate is melted then applied with a nylon paint brush or toothpick.

Due to the difficulty of getting quality detailed photographs of clear molds, our images of chocolate molds show the finished product made with that mold.

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Basic Candy Making Instructions