WiltonOrange Candy Melts, 12-Ounce

I used this for coating marshmallows to look like Lego men’s heads.I found it difficult to get a good consistency with the melts. They stared going thicker and granular, I let it cool and tried to melt again but no success, I even tried adding a tiny amount of milk to loosen it. Despite my recipe asking for these for this purpose I found it difficult to get it to stick to the marshmallow. In the end I chucked it all out and went with my original plan of yellow food colouring on icing sugar - worked perfectly.The melts were expensive and not worth the effort, money and tasted synthetic and not very nice. I managed to make 2 pops with the candy melts and neither child that tried it liked them.

Terrible product. These are Candy Not-Melts! We tried half a bag in the microwave, as instructed, and they just congealed into a fairly solid lump. So we tried the second half in a double boiler on the hob and the same thing happened. They simply wouldn't melt into anything near runny enough for dipping cake pops into. Awful waste of time trying to get this to work. My daughter will now have to go and buy some white chocolate instead to complete her school project. Don't waste your money.

Very bad quality, I used Wilton candy melts many times before and its always great, easy to use and reliable. this time I don’t know whether the seller didn’t store it properly or whether it is a faked one but quality was awful , I was disappointed and a its big let down, it won’t melt, stayed hard, tried different techniques with water bath/ microwave but nop it wouldn’t melt . Sorry about the bad review but it was a big let down when I planned using it to make pop cake for a friend’s birthday

I don’t know if they were old or stored incorrectly, but I ordered them so I could pipe lines on to truffles. I followed the microwave instructions to the letter and it had the consistency of polyfilla. Then I tried the over simmering water method with the exact same result. Tasted fine. Not sure what to do with them.

I had been using normal chocolate for my cake pops before watching a YouTube tutorial suggesting these.These need to be melted very slowly and stirred every 30 seconds to stop them burning.These don't go as runny as normal chocolate so they create quite a thick shell around the cake ball. They set really quickly and really hard so you get a crunchy outside to complement the soft cakey inside. Which I'm told is the intended result for cake pops.I have to say that these don't go nearly as far as normal chocolate so they can work out quite expensive. I'm not sure that I could afford to get these again as I always make my cake pops in big batches.