Display with palm kernel oil for a smooth finished look after cooling with no tempering required; gluten free; ingredients: sugar, hydrogenated palm kernel oil, reduced mineral whey powder, whole milk, nonfat dry milk, soya lecithin (an emulsifier), salt and vanillin (an artificial flavor); certified OU dairy kosher; ALLERGEN INFORMATION: contains milk and soy; may contain trace amounts of peanuts due to common processing equipment
MadeCandy wafers are not real chocolate. They are also known as confectionery coating, compound coating, or confectionery coating. A candy wafer is a chocolate-like product in which the cocoa butter has had to be replaced with another fat, usually palm kernel oils. To achieve shine, snap, smooth mouth feel, and to prevent the product from sticking to your lips, you must melt the wafers completely. Then, chill the product to ensure proper setup
NotWafers look similar to chocolate, but they have some differences that make them easier to work in. For example, if your attempt to melt chocolate chips or chocolate bars results in a thick mass that is too thick to drizzling, fondue or painting inside a candy mould. Or worse, it could leave you with a piece that looks white-ish gray and streaky. Candy wafers are much easier to work and have a comparable flavor to chocolate and produce a professional-looking product every single time.
CandyThe microwave is the most popular method of melting candy wafers. It is a dry-heat method that is fast and easy for home cooks. Heat candy wafers in a microwave-safe bowl for 30-second intervals, at 50 percent power, until they are melted. Stir in betw. After each 30-second microwave cycle, stir the candy wafers. The double boiler is another melting method; the instructions are on the package.