Creative Candy Melts: The Perfect Fondue Experience

Candy Melts can be used as fondue for dipping, dunking, drizzling, and moulding. It is important to ensure that the bowl, pot, slow cooker, and utensils are completely dry to avoid streaking and hardening of the candy. Additionally, it is crucial not to overheat the candy by melting it on too high a setting or for too long, as this can affect its consistency. The ideal melting temperature for Candy Melts is when the texture resembles cooked pudding. If the candy becomes too thick, vegetable shortening can be added to thin it out. A double boiler can also be used to melt the candy to a smooth consistency.

Fondue is a popular dessert that can be made with chocolate and various dipping options. It is recommended to use semisweet or bittersweet chocolate chips and combine them with milk and cream to create a smooth and glossy fondue. The chocolate can be melted in a fondue pot or a saucepan over low to medium heat, and it is important to stir constantly to avoid burning. The fondue can be served with a variety of dippers, including fruits, cookies, marshmallows, and pretzels.

Melting candy melts in a microwave

Choosing the Right Bowl

It is important to select a microwave-safe bowl to ensure the safety and effectiveness of the melting process. Avoid using metal bowls as they can cause sparks and damage the microwave. Instead, opt for microwave-safe glass or ceramic bowls. These materials are designed to withstand the heat and won't react with the candy melts. Ensure the bowl is large enough to prevent overflow or splattering.

Preparing the Candy Melts

Measure out the desired amount of candy melts and break them into smaller pieces if they are in large chunks. Transfer the candy melts to the microwave-safe bowl, ensuring it is clean and dry.

Microwaving in Short Intervals

Microwave the candy melts in short bursts, starting with 1 minute at 40% to 50% power. Stir the melts after each interval to utilise residual heat for further melting and prevent overheating. Repeat this process in 30-second, 20-second, and then 15-second intervals until the candy has a honey-like consistency.

Stirring for Smooth Consistency

Use a heat-resistant spatula or wooden spoon to stir the candy melts gently but consistently. Avoid using metal utensils as they can cause overheating. Scrape the sides of the bowl to incorporate any unmelted bits and prevent lumps. Stop stirring once the candy has reached a smooth consistency to avoid making it grainy.

Additional Tips and Tricks

If your candy melts are too thick or clumpy, try adding a small amount of vegetable oil or shortening to thin them out. Conversely, if they are too thin and runny, you can add powdered sugar to thicken them up. You can also use alternative melting methods, such as a double boiler or a heatproof bowl over simmering water, stirring frequently.

Melting candy melts in a double boiler

To melt candy melts in a double boiler, follow these steps:

• Place a saucepan on the stove and add 1-2 inches of water to the pan.
• Place a dry, shallow, heat-safe mixing bowl over the saucepan. Ensure that the mixing bowl fits snugly over the pan, creating a seal to trap steam within the saucepan.
• Add the candy melts to the mixing bowl.
• Turn on the stove to medium heat. As the water simmers and releases steam, the steam will heat the candy melts, causing them to melt gradually.
• Stir the candy melts continuously with a heat-safe rubber spatula as they melt. Keep stirring until all the candy melts are completely melted and smooth.
• Use the melted candy according to your desired purpose, such as dipping or drizzling.

Some important tips to keep in mind when using a double boiler for melting candy melts:

• Do not let any water come into contact with the candy melts, as water can cause the chocolate to seize and become thick and lumpy.
• To prevent the chocolate from re-solidifying as it cools, keep the mixing bowl over the pan of steaming water, but off the heat, to maintain its warmth.
• If the chocolate starts to cool, simply return the double boiler to the heat until it remelts.

Using a double boiler to melt candy melts is a reliable method that reduces the risk of overheating and ensures a smooth and glossy finish.

Dippers for sweet fondue

When it comes to sweet fondue, there are endless options for dippers. Here are some ideas to get you started:

Fruits

Fruits are a classic choice for fondue dipping. Go for fruits that are firm enough to stay on a skewer and provide a nice contrast of flavours and textures. Some popular options include:

• Strawberries
• Bananas
• Pineapple
• Apples
• Grapes
• Cherries
• Citrus fruits like orange segments or tangerines

Baked Goods

Another popular choice for sweet fondue is baked goods. These can include:

• Cookies: Rolled wafers, biscotti, meringues, chocolate sandwich cookies, shortbread, etc.
• Brownies
• Rice Krispy treats
• Cake: Angel food cake, sponge cake, pound cake, etc.
• Donuts
• Pretzels
• Marshmallows
• Cheesecake bites

Confectionery

Confectionery items also make excellent dippers for sweet fondue. Try:

• Candy bars: Chopped up into bite-sized pieces.
• Cinnamon bears
• Carmels
• Chocolate-covered treats: Oreos, pretzels, etc.

Savoury Options

While sweet fondue is typically served with sweet dippers, you can also offer some savoury options for a contrast in flavours. Some ideas include:

• Crispy bacon
• Potato chips
• Pretzels
• Crackers: Wheat crackers, Ritz crackers, etc.

Remember, the key to a successful fondue party is variety! Offer a range of dippers to suit different tastes and provide a fun and interactive dining experience for your guests.

Flavour variations

Peanut Butter Cup Fondue

Omit the cinnamon, increase the heavy whipping cream by ¼ cup, and add ¼ cup of smooth peanut butter. Whisk until smooth.

S'mores Fondue

Add ½ cup of marshmallow cream after you've combined the chocolate and cream. Swirl it in but do not fully incorporate it. You can even add some mini marshmallows on top.

White Chocolate Fondue

Swap out the semi-sweet chocolate for white chocolate. Omit the cinnamon.

Dark Chocolate Fondue

Swap out the semi-sweet chocolate for dark or bittersweet chocolate chips. This will result in a deeper and richer flavour.

Add Extracts

You can vary the flavour with extracts. Try using orange extract or peppermint for a twist on the chocolate fondue. Make sure your extract is oil-based. Anything that’s not oil-based may ruin your melted candy.

Add Flavoured Syrups

You can also add flavoured syrups to the chocolate mixture like hazelnut, vanilla, or coconut to change up the flavour.

Reheating and storing fondue

Reheating Fondue:

The best methods to reheat fondue are using a double boiler, a stove, or a microwave. It is important not to reheat fondue multiple times, as this can cause the cheese to curdle or the chocolate to burn. Here are the steps for each method:

Double Boiler:

• Fill a deep-vesseled pot halfway with water and bring it to a boil.
• Place a glass bowl on top of the pot, ensuring the boiling water does not touch the bottom of the bowl.
• Add your leftover fondue to the glass bowl and constantly mix it with a spatula to prevent sticking and promote melting.
• Keep mixing and folding the fondue until it becomes liquid and achieves a smooth texture.

Stove:

• Place a non-stick pan on medium heat and add a knob of butter.
• Add a dash of milk or cream and let it heat up.
• Once the milk or cream is heated, add the leftover fondue to the pan and keep mixing.
• Reduce the flame to low once the fondue starts to boil, and continue mixing to prevent overcooking the cheese.
• Once it reaches your desired consistency, remove it from the heat and serve in a ceramic bowl.

Microwave:

• Transfer your fondue to a microwave-safe bowl or container.
• If the fondue is too thick, add a small amount of milk or cream to thin it out.
• Microwave in short bursts of 15 seconds, stirring or mixing the fondue after each interval to ensure even heating and to remove lumps.
• Continue reheating until the fondue reaches your desired smooth and creamy consistency.

Storing Fondue:

Leftover fondue can be stored in the refrigerator for up to 3 days or in the freezer for around 2 months. However, it is best to consume it as soon as possible, as reheating can alter the taste and texture. When storing, avoid using plastic containers, as the chocolate may solidify and become difficult to remove. Instead, pour the fondue onto a sheet of parchment paper and place it in the fridge until it hardens. You can then break it into pieces and store them in an airtight bag or container in the fridge.

Frequently asked questions