How to Thin Candy Melts

A wise man once said, “Candy melts are a baker’s best friend”, and he is certainly right. Candy melts are so simple to use and can quickly and easily jazz up whatever it is you are making. 

To thin out your candy melts, all you need is your choice of high-quality candy melts, melting equipment, and a fat-based thinning agent.

I’m Angie, I’ve been a baker for over 10 years, specializing in cakes and cake decorating. I have made countless cake pops, candy molds, cookie pops and have a slightly alarming obsession with drizzling candy melts on — everything!

In this article, I will show you four different ways to thin out your candy melts so you can get them to perfectly workable consistency every time. 

Now let’s get dipping and dunking!

Why Thin Candy Melts?

Truth be told, candy melts are perfectly fine to eat and use straight out of the bag. I know I’m guilty of snacking on them from time to time. 

More often, however, candy melts are used to coat cake pops and other sweet treats. Without the addition of a thinning agent, candy melts tend to be quite thick in consistency and sometimes clumpy when melted. They can also burn quite quickly due to their high sugar content. 

We always want to look for a smooth and fluid consistency when working with candy melts because only then can the melted candy melts coat your cake pop and treats properly. The heaviness of thick candy melts can suck off your treat from the stick where it is held. 

Overly thin melted candy melts can also be a problem, as it will simply glide off your cake or treat, making the inside show through.

How to Thin Candy Melts

Simply put, there are three essential things that you’ll need to prepare. I will introduce them below.

Candy Melts

Candy melts are sometimes called candy wafers or wafer melts. They are all made for the same purpose and you can work with whichever brand that you prefer. For me, Wilton has been the most consistent. They make candy melts with a wide range of colors and flavors as well. 

Melting Equipment

Before adding your thinning agents, you first need to melt your candy melts. There are three ways you can do this. First, use a microwave. Turn your microwave on at 40-50% power and place your candy melts in it for 30 seconds intervals. Stirring in between each round. 

You can also melt your candy melts using the bain-marie aka the double boiler method. All you got to do is to heat up some water in your pot, placing a large bowl over the top of your pot with your candy melts inside. Stirring will help your candy melts dissolve faster.

Last but not least, Wilton also has their own pot made specifically for this purpose. With the Candy Melts Pot, you can simply put your desired amount of candy melts straight into the pot and watch it melt.

The best part, it will keep it at the same temperature as you work. 

Thinning Agents

Option 1: Store-bought thinning aid

The most predictable way to thin your candy melts is to use a store-bought thinning aid. Since candy melts have a very specific composition that allows them to perfectly coat different treats, it makes sense that only companies that make candy melts have the specific formula to thin candy melts while being able to retain their flavor, color, and finish.

EZ Thin Dipping Aid and Paramount Crystals are two of the most popular store-bought thinning aids you can find on the market. Both come in chip form and can be added straight into your melted candy melt. 

It’s recommended that you use two tablespoons of EZ Thin or about ⅔ teaspoon of Paramount Crystals to every 12 ounces of melted candy coating, but you can adjust the ratio to your liking for your desired consistency. 

Option 2: Shortening

While store-bought thinning aids are ideal, they are not the easiest to come by. Shortening, on the other hand, can be found at most grocery stores. 

Similar to the oil chips above, shortening is fat that is solid at room temperature. Unlike butter, which is about 80% fat and 20% milk and water, shortening is 100% fat which ensures that there is no additional moisture that can cause your candy melts to split. 

To thin your candy melts with shortening, simply add them in gradually in small amounts and stop when your candy melts have reached your desired consistency. 

Option 3: Cocoa butter

Now that you know butter cannot be used as a thinning agent, you may be wondering, why cocoa butter? 

The reason why cocoa butter works, in this case, is that pure cocoa butter consists of 100% fat as well. Adding cocoa butter to your candy melt can not only help thin and smooth it out but also give it a natural chocolate flavor. 

This method would, of course, work perfectly if you are using chocolate-flavored candy melts or a flavorless one and you want to give it a hint of chocolate flavor. Avoid this method if you don’t want your candy melts to taste like chocolate.

There is no recommended ratio for this method, but as always, add slowly and gradually until you reach the consistency you like. I’ve found that grating mine gives me easier control over the amount I add. 

Option 4: Oils

If you don’t have access to any of the mentioned thinning agents above, oil is your last resort. 

Oil can be a tricky one because of its liquid consistency. You do risk your candy melt not setting properly and your final product having a shiny finish rather than a matte one. But a little oil is enough to get your candy melt silky smooth making it easier to work with.

For this method, I recommend you use a flavorless and colorless oil such as canola oil or refined coconut oil. Avoid using olive oil because it has a green tint to it and a pretty distinct flavor which can really throw you off. 

A little goes a long way, so be mindful of not adding your oil too quickly. If you end up with an overly thinned candy melt, just add more wafers back into the mixture and stir until you’ve reached the consistency you want.

FAQs

Here are my answers to some commonly asked questions related to candy melts.

How to store leftover candy melt?

Any extra candy melt you’ve melted can be put inside an airtight container either at room temperature or in the fridge. Keeping your candy melt away from the air can prevent it from drying out and becoming stale. 

I recommend transferring your leftover candy melt to a ziplock bag, flattening it. Once it solidifies, it will be in the form of a bark that you can simply melt again the next time you need to use it.

Can I use canola oil to thin candy melts?

Yes, you can use canola oil to thin candy melts. Just make sure to add it in gradually in small amounts so you don’t end up with overly thinned candy melts.

Why is my candy melts not melting?

It’s highly unlikely that your candy melts would not melt at all. But if it is the case, either you’ve bought it from an untrustworthy brand, or your candy melts have long expired. 

Final Words

No one wants gloppy, clumpy, or split candy melts. I’ve had to throw away my candy melts a few too many times before finally deciding to do my research!

I’m glad you’re already off to a good start, and I promise you once you’ve mastered the art of candy melts, you will find yourself unable to stop using them. 

If you have any other questions regarding how to melt your candy melts, don’t be afraid to ask!

About Angie
I am a self-taught baker. I’ve been baking for over 10 years and started my own home baking business as a side hustle. I was born in Hong Kong and spent a pretty big chunk of my life in Canada. If you’re ever looking for me, I am probably there whisking vigorously away in the kitchen.

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