3 White Chocolate No-Bake Festive Candy Recipes (2024)

FAQs

What is the best white chocolate for candy making? ›

Merckens white chocolate or delicious Merckens milk chocolate is a crowd-pleaser at the top of the list for high-quality chocolate to use in your molds. The best thing about using these in your molds is that they melt really well and create a filled mold easily.

Candy melts and white chocolate both can be used for coating and dipping. However, candy melts are used for those purposes only, while white chocolate can be used for decorating, flavoring, and other applications.

Sugar, Glucose Syrup, Modified Corn Starch, Citric Acid, Tartaric Acid, Sodium Citrate, Lactic Acid, Natural and Artificial Flavours, Colour (with Tartrazine). May Contain Traces of Soy and/or Milk. May Contain Traces of Nuts and/or Other Seeds.

In my experience yes!! Double yes! if I find a bunch of white chocolate chips on sale, I buy them! I love adding them to other melts.

Officially, authentic white chocolate should include at least 20% cocoa butter. It shouldn't have any additional fats in it, such as palm oil or vegetable oil. This just makes it chocolate candy. Real white chocolate should have less than 55% sweeteners in its recipe.

Couverture, or chocolate formulated with a higher percentage of cocoa butter, is essential for making chocolate bonbons, says Ocean House Collection pastry chef Maya Hayes. "Make sure you are using bars, chunks, or callets, not chocolate chips," she says.

Mixing the two together is a great way to balance the dominant flavors of each—the sweetness of the white and the bitterness of the dark. There are many confections with layers of dark chocolate and white. Alternatively, you can melt the two together for a delicious dipping sauce.

White Chocolate tastes rich with Cocoa Butter, giving these candies a smooth, delicate taste. On the other hand, White Confectionary is a sugar rush of sweetness, artificially or naturally flavored with vanilla, depending on the type.

True white chocolate, almost always sold in bar form, contains cocoa butter. White baking chips contain no cocoa butter and thus can't be labeled “chocolate,” but they do contain partially hydrogenated oil (usually palm kernel oil).

Butter is added in the final stages to add flavor and smoothness and inhibit large crystal formation. Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture. Salt tends to stabilize the mixture and keep it from foaming as much.

How to turn sugar into candy? ›

To make quick hard candy with just sugar, combine 2 cups of sugar with 1/2 cup of water. Heat the mixture over medium-high heat until it reaches 300°F (hard crack stage) on a candy thermometer. Remove from heat, add flavoring and coloring if desired, then pour onto a greased surface to cool and harden.

The Best White Chocolate to Use for Melting

To achieve a smooth melted texture, use a bar of white chocolate or white chocolate chunks, not white chocolate chips. White chocolate chips contain stabilizers to keep the chip in that form even when melted in the oven—and they will not melt as nicely as chunks or a bar.

Stay Away From Liquid. Once white chocolate warms up and begins to melt, any other liquid will make it seize and become lumpy. To avoid this, add any flavoring, shortening or butter, or color extracts to the white chocolate before melting. Use a clean, dry spoon for mixing.

You can achieve a perfectly smooth and creamy consistency by melting it slowly, using low heat, and stirring constantly. This delicate process not only preserves the subtle flavours and texture of white chocolate but also ensures a successful outcome in your culinary creations.

The short answer is quality or couverture chocolate. The better your product is, the easier it will be to melt and temper to create unforgettably delicious confections. It's possible to use chocolate bars or chips, but they may not melt as well as chocolate made for baking like baking discs.

I've used Lidle white chocolate for people who have a certain budget. If you've read through some of the white chocolate threads on the site, you'll see that I frequently refer to using Lidle brand (29p per 100g). It works perfectly well for ganache and for piping when melted as it sets really well.

"It should taste like good milk, fresh and clean, and it shouldn't be super sweet." The color shouldn't be white, but rather ivory or pale yellow—the color of cocoa butter. And in a really good sample, there should be some echoes of cocoa flavor and aroma from the cocoa butter.

“Couverture is basically a fancy way to say 'professional chocolate' or 'coating chocolate,'” says Rashanda Cobbins, food editor here at Taste of Home. This type of chocolate contains the same ingredients as your standard bar but has a higher percentage of fat from cocoa butter.