If you're using a disposable bag, microwave as described above, squeezing bag between heating intervals to blend Candy Melts together. When completely melted, snip off end of bag and squeeze melted candy into molds. Throw away bag when empty.

If you're using the Melting Bottle, fill bottle half full with Candy Melts and microwave at 40% power or defrost setting for a minute, knead gently to mix and continue melting at 15-second intervals until candy is completely melted and smooth. When melted, twist lid on bottle and squeeze candy right into molds.

 2. Double Boiler: Easy Melting

Fill lower pan with water to below level of top pan. Heat water to a simmer, then remove from heat. Put Candy Melts® in top pan and set in position on lower pan. Stir constantly, without beating, until smooth and completely melted.

 3. Slow Cooker: For Large Quantities

Ideal for melting large amounts of candy (3 1/2 to 5 lbs.).
Note: Do not melt less than 3 1/2 lbs. Place 1 package of Candy Melts into a slow cooker and set on low. Never use a higher setting. Stir occasionally as it melts. When almost completely melted (about 20 minutes), add another package. Stir occasionally again until almost completely melted, then add another package of Candy Melts. Repeat procedure until you've melted as much candy as you need. You can melt up to 5 lbs. of Candy Melts in your slow cooker (total melting time for 5 lbs. is about 45 minutes).

 

 

 

Equipment:

Chocolate molds (these usually come with numerous cavities on a sheet of plastic)
Straight edge putty knife about 2- to 3-inches across
Solid chocolates:Have the tempered chocolate ready to use. Lightly wipe out the cavities of the molds. Then, using a regular teaspoon, fill each cavity with chocolate. Don't worry about making a mess, just get the cavities filled as quickly as possible.

Tap the filled mold on the counter to settle the chocolate and release any air bubbles. This can be accomplished by simply holding the mold horizontally and dropping it on the counter. Do this a few times until no air bubbles appear. Don't worry if your mold is messy and the chocolate is running over the cavities.

Using a flat edge putty knife, scrape across the mold, removing the excess chocolate from on top of and around the cavities. This will leave a clean edge around each cavity and clean the mold of excess chocolate at the same time. The chocolate on the putty knife can be returned to the pot of tempered chocolate.

Leave the mold in a cool place. The cooler the place -- the less time it will take to harden the chocolate. If you are in a hurry to reuse the mold, it can be placed in the refrigerator or freezer for a few moments.

You will know when the chocolates are ready to be released by looking at the back side of the mold. The chocolate will have pulled away from the mold slightly and the cavity will appear grayish.

To release the chocolates, carefully but quickly reverse the mold over a flat surface and tap it firmly on that surface. The chocolates should just fall out. If they don't, let the mold cool for a few minutes (or moments in the refrigerator or freezer ).