Frequently Asked Questions
Make'n Mold
Q: What is tempering? Is tempering required when using Make'n Mold candy wafers?
A: Tempering is the melting/cooling/reheating process that is required when working with real chocolate but is NOT necessary when making candy with Make'n Mold candy wafers.
Q: Can hardened candy wafers be remelted and used again?
A: Yes, you can remelt chocolate approximately three times before the consistency starts breaking down and it becomes more difficult to melt.
Q: How long can you store candy wafers?
A: Candy wafers should be used within one year from time of purchase (stored inside a sealed package or container).
Q: Why have my milk chocolate flavored candy pieces turned white?
A: Candy wafers and finished pieces develop a streaky white appearance when the fat (which is white in color) separates from the rest of the ingredients and shows up on the outside of a candy piece. There are several reasons why this happens and they are always related to temperature and/or moisture. To prevent this it is important never to store candy wafers or finished pieces in the refrigerator or freezer. It is also important when making finished pieces that they are chilled to harden rather than being allowed to harden at room temperature. Follow candymaking directions carefully. If you continue to have problems with this, examine other elements of your candymaking setting, such as working in an air-conditioned environment or a very dry, heated room. These things may affect the appearance of your finished products.
Q: When making candy pieces for a special event, how far in advance can the candy be made?
A: No more than a month ahead of time.
Q: How far in advance can I make candy covered strawberries?
A: Strawberries and other fruit should be dipped the day of the event to prevent weeping, drying out and molding of the fruit.
Q: How would I know how many pounds of chocolate to buy to make 100 lollipops?
A: Each Make'n Mold candy mold packaging states how many finished pieces of that mold design one pound of candy wafers will make. (e.g. The Make'n Mold Rose Lollipop mold (0018) packaging states that 1 pound of candy wafers makes this mold 4 times. Since there are 4 lollipop mold cavities in the mold, 1 pound of wafers would make 16 rose lollipops. To make 100 lollipops you would need 6.25 pounds of candy wafers.)
Q: I would like to make flavored candy pieces. What type of flavoring should I use?
A: There are several flavoring oils available by Make'n Mold. Regardless of what flavor you choose, be sure to only use oil-based flavoring. Adding extracts or water-based flavorings will cause your candy wafers to seize and become unusable.
Chocomaker
Manuals: Fountain Melter
Q: Can I only use ChocoMaker Dipping Candy in my fountain, or can I use other types of chocolate/candy?
A: Yes, you can use other types of chocolate/candy in your ChocoMaker Fountain, however, we strongly recommend the use of ChocoMaker Dipping Candy. It has been specially formulated to easily flow through the Fountain easily and smoothly. If you decide to use another brand, it may be necessary to add vegetable oil to allow for proper flow. Please read these directions carefully to ensure you have the best experience possible:
Types of Chocolate You Can Use: Confectionary Coating (Make'n Mold brand candy wafers), semi-sweet chocolate baking bars, or chocolate candy bars. Hot fudge or chocolate syrup is NOT recommended.
1. Melt 4 pounds of the desired candy/chocolate product in the microwave according to package instructions. Stir in 1 cup vegetable oil once chocolate is melted (You may need to add up to ½ cup more oil depending on consistency of chocolate).
2. Pour mixture into fountain then follow instructions on page 5 of the Fountain Instructional Manual.
Q: The fountain is not flowing correctly. What should I do?
A: First, stir the candy to ensure it is completely melted in the bowl and that there are not large, unmelted bits of candy that are preventing proper flow.
If that does not alleviate the problem, make sure that the Fountain is level. Leveling the Fountain is very important to ensure that is works properly. Turn the adjustable feet knobs on the bottom of the fountain until the unit is level and the candy forms a continuous curtain over the tiers. Turning each knob clockwise will raise that side of the fountain, while turning it counterclockwise will lower it.
Thirdly, try turning the motor off, and ensure that the tower is securely in place on the three posts at the bottom of the bowl. If the tower is not secure, pick it up and rotate 1/3 turn in either direction to the next post position. Re-attach tower before turning motor back on. Fountain trouble-shooting tips are also located on page 8 of your Fountain manual.
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