Make’n Mold Frequently Asked Questions
Below are answers to frequently asked questions. Click a section to see questions contained within. You may then click a question to see the answer.
01. Candy Wafer Questions
Q: Do candy wafers expire?
Candy Wafers do not have an expiration date. However, over time, the workability and appearance of the candy wafers might change slightly and you may see a white coating on the surface of the candy wafers. This is simply when the fat has migrated to the surface giving it a lighter appearance and will disappear when the wafers are melted.
Q: What is tempering? Is tempering required when using Make’n Mold candy wafers?
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: How long can you store candy wafers?
Candy wafers should be used within one year from time of purchase (stored inside a sealed package or container).
Q: Why did a white film appear on my candy wafers?
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.
Q: Are your Candy Wafers peanut free and free of coconut oil?
All of our candy wafers EXCEPT the Peanut Butter are peanut free, however they may contain trace amounts of peanuts due to common processing equipment. Also, all of our candy wafers are free of coconut oil.
Q: Are your Candy Wafers gluten-free?
Yes, our Candy Wafers are gluten-free.
Q: Can you please tell me how to read the date code on your candy wafer bags?
To understand the Julian date on our bags of Candy Wafers you can refer to the following article in our How To sections: How to Read Package Date Code
Q: Can you store candy wafers in the freezer, and if so for how long?
It is important never to store candy wafers or finished pieces in the refrigerator or freezer. You should store your candy in a cool dry place such as an airtight container.
Q: How do my molded pieces get that shiny appearance. Does this happen automatically or do I need to do something special?
A clean mold is what gives candies their super-shiny finish; scuffs or residue inside the mold will not allow for a shiny exterior.
Q: I have a Hersheys Chocolate Fountain and would like to know if your Milk Chocolate Candy Wafers are OK to use in it. The instructions say you should use chocolate with at least 39% cocoa butter.
We don’t recommend using our Candy Wafers in a fountain 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.
02. Planning and Advance Preparation
Q: When making candy pieces for a special event, how far in advance can the candy be made?
Generally no more than a month ahead of time.
Q: How far in advance can I make candy covered strawberries?
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 ounces of candy wafers to buy to make 100 lollipops?
Each Make’n Mold candy mold package states how many ounces are required to fill that mold once. (e.g. The Make’n Mold Rose Bud Pop Mold (0018) packaging states that 4 ounces of candy wafers will fill this 4 cavity mold 1 time. From these we can figure out 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, which comes out to 7.14 14oz. bags, or 8.3 12oz. bags.)
03. Melting and Molding Wafers
Q: Can hardened candy wafers be remelted and used again?
Yes, you can remelt chocolate approximately three times before the consistency starts breaking down and it becomes more difficult to melt.
Q: Why do my melted Candy Wafers have the consistency of fudge, and how can I avoid this?
This can be a sign that trace amounts of moisture have gotten into your wafers, or that wafers were slightly over heated; 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 or Make’n Mold Paramount Crystals to the wafers to thin them out. Start with a teaspoon for every 8 ounces of candy and go up from there.
Q: After pouring Candy Wafers how soon can I take it out of the mold?
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.
Q: How can I tell if my chocolate has set?
When your chocolate is firm to the touch it is set and can be removed from the mold.
Q: Should I have sprayed my mold with cooking oil first?
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.
Q: What is the easiest way to trim candy when it comes out of the mold
- You could break any excess chocolate off with your fingers and then rub along the edge with your finger tip to smooth the chocolate.
- You could 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.
- Someone suggested that you could also use a carrot/vegetable peeler, similar to the knife just slow go around the edges.
- 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.
04. Our Tools and Supplies
Q: Are your candy molds BPA free?
Yes, our candy molds are BPA free.
Q: I’m having difficult opening the Make n’ Mold squeeze bottle. Does the cap twist off or pull off.
The cap will twist off. Run the cap under warm water for about 30 seconds and then try to twist off. Repeat the process if necessary.
Q: I bought some malted crunch and it is very hard and solid. Is there a way to loosen it up?
This can happen. Try kneading the bag to loosen the mix or if more force is necessary, carefully slap it against a table or counter top.
Q: Quick question – are your Gold Foil Candy Cups oven safe? I’d like to use them to bake mini-cheesecakes.
Unfortunately our foil cups are not over-safe.
05. Wafer Flavoring and Additions
Q: I would like to make flavored candy pieces. What type of flavoring should I use?
Only use oil-based flavoring. Adding extracts or water-based flavorings will cause your candy wafers to seize and become unusable. There are several flavoring oils available by Make’n Mold. You can view these oils here: Make’n Mold Flavoring Oils
Q: How should I add flavoring oil to my melted candy wafers?
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.