by Normally, Kayla and I would always use Wilton Candy Melts for our homemade candies because it was convenient. However, if you can’t find them (or you run out in the middle of a project), it’s nice to know that you can substitute chocolate chips instead. You just need to melt the chocolate chips with a little bit of shortening (i.e Crisco), and you have Candy Melts. 🙂
The nice thing about making your own coating vs using Candy Melts is that you can control the chocolate that you use. You can use a better quality chocolate, if you want, or even use a vegan chocolate chip.
If you have a double boiler, that is the easiest way to melt the chocolate chips and shortening together to dip your candies. Using a double boiling for melting chocolate is my favorite method, because you can easily put it back over the stove burner to rewarm the chocolate mixture.
But if that is not available, you can just follow the directions below for using just 2 bowls (1 filled with 1″ of warm water, and the 2nd filled with your chocolate chips & shortening).
You do want to be sure that you do not get any water into your chocolate mixture, as it will cause it to seize up. If that does happen, you can add additional shortening (1/2 teaspoon/ 1.25 ml) at a time until it loosens back up.
Chocolate Candy Coating
Ingredients
- 12 ounces Dark Chocolate Chips or Semi-Sweet Chocolate Chips
- 2 Tablespoons Shortening (do not use butter, margarine, or oil)
- 2 Teaspoons Shortening (do not use butter, margarine, or oil)
Instructions
- Place chocolate chips and shortening in a medium heat-proof bowl.
- In a separate large heat-proof bowl, put very warm water (100°-110° F/ 38°-43° C)
- Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.
- Stir chocolate and shortening constantly with dry rubber scraper until chocolate and shortening are melted, and the mixture is smooth. *Note: Do NOT get water into the chocolate. (If water cools, replace it with very warm water as directed in above steps; water temperature is important to success.
- After chocolate mixture is smooth, remove chocolate bowl from inside water bowl.
- With a fork, dip chilled candy centers into chocolate mixture, one at a time. Gently tap fork on edge of bowl to remove excess chocolate. Invert coated center on tray covered with waxed paper. Let stand until firm.
- Store candies loosely covered in cool, dry place.
- This should make enough coating for about 4 dozen centers
