*Bunneh baking for fun; not for sale*
For an after-Christmas Christmas dinner, I decided to try my hand at making candy again. I wanted to attempt different colors in the molds, and I had a couple of new novelty silicone ice trays to try out.
I used my Wilton Chocolate Pro melter to melt white chocolate chips, because I knew the hostess loved white chocolate and didn’t eat “regular” chocolate. I also used the seasonal gingerbread, eggnog, and peppermint flavors of Wilton candy melts, along with my usual various colors of vanilla. For added punch, I had some Andes peppermint crunch baking chips to sprinkle on some of the candies as well.
What I learned:
- white chocolate chips need more patience, care, and attention when melting than candy melts do – even when using the magical melting pot.
- silicone ice trays are fine for making some candy, but if there are tight spots or small spaces, good luck getting the candies out without breaking.
- making candy using small cookie cutters on wax paper may seem brilliant, but the idea needs some work.
- also making gingerbread men out of gingerbread candy melts sounds adorable, but in fact the gingerbread flavor can be a bit overwhelming.