Tempering is NOT required when using our Candy Wafers.

Always store your candy wafers in a cool, dry place, and in a container that is airtight. Plastic bags, food storage containers, and glass jars will all do the trick. Never refrigerate or freeze your candy wafers. The cupboard is a safe place where wafers will not be exposed to too much heat, light or moisture.

Bloomed Candy Wafers, or “Fat Bloom” is a common sight, usually noticeable on candy wafers that have been stored in an environment with inconsistent temperatures. Fat bloom is when the fat from the candy has separated slightly due to change of temperature, then re-settled on the surface. The candy is completely fine and the fat will mix back in once it is melted. If this happens on a finished candy piece, it is because the wafers were not shock-chilled. Unfortunately, this is one of those things that many candy makers learn the hard way.

No, do not store your Candy Wafers in neither the freezer nor the fridge. You should store your candy in a cool dry place such as an airtight container.

A clean mold is what gives candies their super-shiny finish; scuffs or residue inside the mold will not allow for a shiny exterior.

We don’t recommend using our Candy Wafers in fountains as they have a lower % of fat, but if you wanted to try it, we’d recommend adding about 1-2 oz of fat (such as shortening) per pound of candy wafers used. 

We recommend using our ChocoMaker®  Chocolate Flavored Dipping Candy that is specially formulated for use in our ChocoMaker® Chocolate Fountains. Just melt in the microwave and it will be fountain ready, you don’t even need to add any extra oils. It’s also great for chocolate fondue, candy making and delicious desserts.

Shop our Fountain Formulas

All of our Candy Wafers are peanut free, however they may contain trace amounts of peanuts due to common processing equipment.

All of our Candy Wafers are gluten-free.

All of our Candy Wafers are free of coconut oil.

Generally no more than a month ahead of time.

Strawberries and other fruit should be dipped the day of the event to prevent weeping, drying out and molding of the fruit.

Each candy mold package should state how many ounces are required to fill the mold cavities. You can then use the equation:

[ Required Ounces / Mold Cavities X’s Number of Desired Pops = Ounces of Candy Wafers to Buy ]. 

In this instance to make 100 lollipops you would need 100 ounces of Candy Wafers.

Yes, you can remelt candy wafters approximately three times before the consistency starts breaking down and it becomes more difficult to melt.

This can be a sign that trace amounts of moisture have gotten into your wafers, or that wafers were slightly overheated; in some cases, wafers that are over a year old can have less fluidity when melted. These situations can be helped by adding a small amount of vegetable oil to the wafers to thin them out. Start with a teaspoon for every 8 ounces of candy and go up from there.

Once you’ve finished molding the piece you should chill it in your refrigerator for 10-15 minutes.

Then remove from the refrigerator and check if the candy is set.

When your chocolate is firm to the touch it is set and can be removed from the mold.

It is not necessary and not recommended to spray the mold with cooking oil. The candy should easily release from the mold when it has finished chilling in the refrigerator.

1. You can break any excess chocolate off with your fingers and then rub along the edge with your finger tip to smooth the chocolate.
2. 2. You can also use a sharp knife and then slowly and carefully go along the edge with the over pour and cut along the mold’s edge.
3. 3. You can also use a standard vegetable peeler, similar to the knife, just go slowly around the edges.
4. 4. You may also try filling the molds with a squeeze bottle so that you have a finer control of how quickly the mold is filled, hopefully ending any over pour.

• Candy melter 
• 14’ fountain
• Fondue tray

Only use oil-based flavoring. Adding extracts or water-based flavorings will cause your Candy Wafers to seize and become unusable.

To begin, add just a drop or two to your melted Candy Wafers, stir, and then taste. Repeat the process until you’ve reached the desired flavor.

There are two methods to add color to Candy Wafers:

• • Use oil-based food coloring
• • Melt two or more Candy Wafer colors together to create your own custom shade

1. 1. Melt your Candy Wafers in a small, microwaveable bowl, according to the package instructions.
2. 2. Add a small amount of food coloring to your melted Candy Wafers, according to the package instructions. 
3. 3. Mix until evenly combined. 
4. 4. Continue adding small amounts of food coloring until you have achieved your desired shade.