Everything you need to know about working with candy melts

from melting and thinning to colouring and storing

Candy melts are one of the easiest ways to create colourful cupcake decorations. If you’ve ever wondered how to melt candy melts, thin candy melts, or colour candy melts, this guide will walk you through everything you need to know.

Candy melts are one of my favourite decorating tools. I use them to create things like butterfly wings, chocolate fences, two tone roses, and easter nests without needing to temper chocolate.

If you’ve ever had candy melts seize, turn thick, or set too quickly, don’t worry. With a few simple tricks you’ll be working with candy melts like a pro in no time.

What Are Candy Melts?

Candy melts are small, round discs made from sugar, vegetable oils, milk solids, and flavourings. They look like chocolate, but they don’t technically contain cocoa butter.

Instead, they are a type of compound chocolate coating, which means they melt easily and set firmly without needing to be tempered.

This makes them perfect for decorating cupcakes, making moulded shapes, and adding colourful details to baked goods.

Unlike real chocolate, you can simply melt, pour, pipe, or dip candy melts and they will set with a firm finish.

Why We Love Candy Melts

No tempering required
Candy melts melt easily and set firm without needing to temper chocolate, which makes them perfect for beginners.

Versatile
They can be melted, moulded, dipped, drizzled, or piped into decorations and shapes.

Colourful
Candy melts come in many colours and can also be tinted with oil based food colouring.

Sets quickly
They firm up fast, which makes decorating projects quicker and easier.

Reliable
They are much easier to work with than tempered chocolate and give consistent results.

Where to Buy Candy Melts

Candy melts and melting chocolate are widely available from supermarkets, cake decorating stores, and online retailers.

Supermarkets
Many supermarkets sell white, milk, or dark melting chocolate that works very similarly to candy melts. These products are often labelled as melting chocolate, coating chocolate, or compound chocolate.

Cake decorating shops
Specialty baking stores usually carry a wider range of brands and colours designed specifically for decorating.

Craft stores
Large craft stores that sell baking supplies often stock candy melts and decorating coatings.

Online retailers
Online baking stores and marketplaces are a good option if you are looking for specific colours or larger quantities.

Common brands include

Wilton Candy Melts
One of the most widely available decorating melts, known for its large range of colours.

Merckens Coating Wafers
Smooth melting wafers commonly used by bakers for dipping, coating, and moulding.

PME Chocolate Melts
A decorating melt often available in cake supply stores.

Candy Melts vs. Chocolate

It is easy to get confused about candy melts, compound chocolate, and real chocolate. They may look similar, but they behave very differently when melted.

Candy Melts
Candy melts are a type of compound chocolate coating made with vegetable oils instead of cocoa butter. This allows them to melt easily and set firmly without needing to be tempered.

They are designed mainly for decorating and are available in many colours and flavours. The flavour is usually sweet and simple, often similar to vanilla candy.

Compound Chocolate
Compound chocolate is very similar to candy melts but is usually sold in milk, dark, or white chocolate flavours rather than bright colours.

Like candy melts, it uses vegetable fats instead of cocoa butter and does not require tempering. It is often sold as melting chocolate or coating chocolate.

Real Chocolate
Real chocolate contains cocoa butter, which gives it a rich flavour and smooth melt.

However, real chocolate must be tempered in order to set properly with a shiny finish and firm snap. Tempering is a process of carefully heating and cooling chocolate so the cocoa butter forms stable crystals.

Without tempering, chocolate can dry soft, dull, or streaky.

Why I Use Candy Melts for Decorating

When I first started decorating cupcakes, I tried using regular chocolate for everything. I quickly discovered that chocolate is much more complicated than it looks.

Real chocolate needs to be tempered in order to set properly with a shiny finish and a firm snap. Tempering is a fascinating skill and something I spent time learning, but it can also be time consuming and a little unpredictable. Even experienced bakers can struggle with it from time to time.

Because my tutorials are designed for home bakers who want simple and reliable results, I almost always reach for candy melts, compound chocolate, or melting chocolate instead.

Occasionally when one of my tutorials gets a lot of traffic I will see comments saying things like “that’s not real chocolate” or “it won’t taste as good.” But the reality is that even professional chefs on cooking shows sometimes struggle with tempering chocolate.

And when you are just trying to make something fun like Easter nests for a school bake sale, the last thing you want is a complicated chocolate technique getting in the way.

Candy melts make decorating simple, colourful, and accessible for everyone.

How to Melt Candy Melts

Candy melts should always be melted slowly and gently. Using low heat helps prevent them from becoming thick or grainy.

Microwave Method

Place your candy melts in a microwave safe bowl.

Heat at 50 percent power in 30 second bursts, stirring well between each round. As the melts begin to soften, reduce the heating time to 15 second bursts and continue stirring until smooth.

Even if the melts do not look completely melted, keep stirring. The warmth of the bowl will often melt the remaining pieces.

Double Boiler Method

Place a heatproof bowl over a pot of gently simmering water. Make sure the bowl does not touch the water.

Stir the candy melts constantly until they are fully melted and smooth.

Important Tip

Always melt candy melts on low heat and in short bursts, stirring in between each round of heating.

If candy melts get too hot they can seize or turn thick and grainy. Once this happens they can be difficult to fix and you may need to start again.

Taking your time and melting them slowly helps prevent this and saves wasting a whole bowl of chocolate.

How to Thin Candy Melts

Once your candy melts are fully melted, you may find they are still a little too thick for drizzling, dipping, or piping fine details like butterfly wings or rose petals.

This is completely normal and easy to fix.

The game changing ratio

Add 1 tablespoon of vegetable shortening per 1 cup of candy melts and stir while they are still warm. You will see the consistency loosen almost instantly.

Other options

Refined coconut oil also works well and will not affect the flavour.

You can also use products like candy melts thinning flakes, which are designed to improve consistency.

What not to use

Do not add water, milk, or water based food colouring, as this will cause the melts to seize and become grainy.

This simple adjustment makes decorating much easier and gives you a smooth, workable finish.

Common Candy Melts Problems

Working with candy melts is simple once you know a few key tips. If something goes wrong, it is usually easy to fix.

My candy melts are too thick or lumpy
This often happens if they have been overheated or not stirred enough while melting. Melt them slowly using low heat and stir frequently. To fix the texture, add a small amount of vegetable shortening and stir until smooth.

My candy melts seized or turned grainy
This is usually caused by moisture. Even a small amount of water can cause candy melts to seize. Always use completely dry bowls and utensils, and avoid water based food colouring. If this happens, you can sometimes rescue them by stirring in a little shortening, but it is often best to start again.

My candy melts look streaky or spotty
This usually means they were not fully melted or evenly mixed. Continue stirring until smooth and make sure to scrape down the sides of the bowl while melting.

I melted too many candy melts
You can let them set again and reuse them later. Store in an airtight container at room temperature and re melt when needed.

The colour looks different once set
Candy melts often dry slightly darker than they appear when melted. Test a small amount on parchment paper first if colour is important.

Colouring Candy Melts

One of the best things about candy melts is how easy they are to colour, which makes them perfect for creating custom decorations.

How to colour candy melts

Use oil based food colouring and add a small amount at a time, stirring well before adding more. This helps you build up the colour gradually and avoid over colouring.

For pastel shades, start with white candy melts and tint from there.

My favourite colours to use are oil based colours, as they blend smoothly into chocolate without affecting the texture.

What to avoid

Do not use gel or liquid food colouring, as these contain water and will cause the melts to seize and become grainy.

Avoid adding large amounts of colour at once, as this can affect the consistency.

Pro tip

You can mix coloured melts together to create custom shades. This is especially useful if you are matching a specific theme or colour palette.

 

Things I Use Candy Melts For

I reach for candy melts all the time in my cupcake designs:

Cupcakes decorated with colourful butterfly shapes Evil eye cupcakes

Serving & Storage

  • Decorations made from candy melts can be made days in advance
  • Store in an airtight container at room temperature
  • Once set, they’re sturdy enough for transport but keep them cool to avoid melting
  • Extra tip: If you melt more candy melts than you need, let them harden on parchment paper. Once solid, store in an airtight container and re-melt for next time. Nothing goes to waste!

FAQ: Working with Candy Melts

How to melt candy melts without burning them?
The best way is to use the microwave in short 20–30 second bursts, stirring each time. Keep the power low, and stop as soon as they’re mostly melted — the residual heat will finish the job.

Why are my candy melts too thick?
This is one of the most common problems when working with candy melts. If your melts are too thick, add 1 tablespoon of vegetable shortening (or coconut oil) per cup of melts. It instantly smooths the consistency.

Can you reuse candy melts once melted?
Yes! If you melt too many, let them cool and set again. Break into chunks and re-melt next time. Just avoid reheating them repeatedly, as the texture can start to change.

What’s the difference between candy melts vs chocolate?
Candy melts are compound coatings that melt easily without tempering, making them ideal for decorating and moulding. Chocolate has a richer flavour, but it requires tempering for shine and snap.

Can you colour candy melts?
Yes — but only with oil-based food colouring. Gel or liquid food colourings will cause them to seize. Start with white melts if you want pastel shades, or pre-coloured melts for bold tones.

Are candy melts gluten-free?
Most are but always check the packaging to be sure.

Final Thoughts

Candy melts are a game-changer in cupcake decorating — colourful, versatile, and beginner-friendly. Once you learn how to melt, thin, colour, and mold them, the possibilities are endless. They might not taste exactly like chocolate, but for decorating, they’re hard to beat.