For home candy making. Microwaveable. Guittard - since 1868.
Preparation instructions
Easy instructions for making delicious candy. 1. Melt: Conventional Melting: place Melt 'n Mold drops in the top of a double boiler over low heat, stirring constantly until smooth and melted. Do not allow water to boil. Microwave Melting: Place Melt 'n Mold drops in microwave safe bowl and heat at medium power (50% or level 5) for 2 minutes. Stir until bowl no longer feels warm. Continue healing for 30 second intervals, stirring until smooth and melted. 2. Mold: Pour melted drops into clean, dry molds (do not grease). Tap molds to remove air bubbles. Cool in refrigerator for 10-15 minutes or at 60-65 degrees F for 20-30 minutes, until hard and pieces easily release from molds. 3. Unmold: Remove candies by inverting mold and gently tapping. Helpful Hints: Be sure all containers and utensils are dry because water can cause thickening of the Melt 'n Mold drops. Heat Melt 'n Mold drops to 105-115 degrees F. Overheating can cause thickening. For best results store Melt 'n Mold drops in a cool dry place; do not freeze or refrigerate. Home Made Dipped Candies: To coat candy centers, dried fruit, nuts, pretzels, etc., in Melt 'n Mold, melt according to instructions. Fully or partially submerge center of choice into melted drops, scoop out with a fork and gently tap fork on edge of bowl to remove excess drips. Place coated pieces on foil, parchment or waxed paper lined cookie sheet. Cool in refrigerator for 10-15 minutes or at 60-65 degrees F for 20-30 minutes or until hard.
Ingredients
Sugar, Palm Kernel and Partially Hydrogenated Palm Oils, Whey, Cocoa, Nonfat Milk, Sorbitan Monostearate and Soya Lecithin Emulsifiers, Vanillin (an Artificial Flavor), Pure Vanilla.
Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product. View full Product Information Disclaimer
Nutrition Facts
Melt 'n Mold Milk Chocolate
Serving Size
15.00 pieces(40g)
Serving Per Container 8.0000
Amount Per Serving
Calories
210
Calories from Fat
110
%DV
Total Fat
12g
19%
Saturated Fat
11g
55%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
<1g
3%
Sugars
23g
Protein
2g
Vitamin A
0%
Vitamin C
0%
Calcium
6%
Iron
6%
IS or Contains: Kosher,Flavor
*Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs
Guittard Melt 'n Mold Milk Chocolate
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Nutrition Facts
Melt 'n Mold Milk Chocolate
Serving Size
15.00 pieces(40g)
Serving Per Container 8.0000
Amount Per Serving
Calories
210
Calories from Fat
110
%DV
Total Fat
12g
19%
Saturated Fat
11g
55%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
45mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
<1g
3%
Sugars
23g
Protein
2g
Vitamin A
0%
Vitamin C
0%
Calcium
6%
Iron
6%
IS or Contains: Kosher,Flavor
*Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs
Item is no longer available.
Product description
For home candy making. Microwaveable. Guittard - since 1868.
Preparation instructions
Easy instructions for making delicious candy. 1. Melt: Conventional Melting: place Melt 'n Mold drops in the top of a double boiler over low heat, stirring constantly until smooth and melted. Do not allow water to boil. Microwave Melting: Place Melt 'n Mold drops in microwave safe bowl and heat at medium power (50% or level 5) for 2 minutes. Stir until bowl no longer feels warm. Continue healing for 30 second intervals, stirring until smooth and melted. 2. Mold: Pour melted drops into clean, dry molds (do not grease). Tap molds to remove air bubbles. Cool in refrigerator for 10-15 minutes or at 60-65 degrees F for 20-30 minutes, until hard and pieces easily release from molds. 3. Unmold: Remove candies by inverting mold and gently tapping. Helpful Hints: Be sure all containers and utensils are dry because water can cause thickening of the Melt 'n Mold drops. Heat Melt 'n Mold drops to 105-115 degrees F. Overheating can cause thickening. For best results store Melt 'n Mold drops in a cool dry place; do not freeze or refrigerate. Home Made Dipped Candies: To coat candy centers, dried fruit, nuts, pretzels, etc., in Melt 'n Mold, melt according to instructions. Fully or partially submerge center of choice into melted drops, scoop out with a fork and gently tap fork on edge of bowl to remove excess drips. Place coated pieces on foil, parchment or waxed paper lined cookie sheet. Cool in refrigerator for 10-15 minutes or at 60-65 degrees F for 20-30 minutes or until hard.
Ingredients
Sugar, Palm Kernel and Partially Hydrogenated Palm Oils, Whey, Cocoa, Nonfat Milk, Sorbitan Monostearate and Soya Lecithin Emulsifiers, Vanillin (an Artificial Flavor), Pure Vanilla.
Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product. View full Product Information Disclaimer
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