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GLAZES AND CANDY COATING RECIPES
Candy Melts
Candy melts are readily available at craft and hobby stores as well as stores specializing in
cake decorating or candy making. Melt according to package directions.
Tip: If candy melts are too thick, add 1 to 2 tablespoons of shortening and melt according to
package directions.
Almond Bark Coating
Almond Bark, either vanilla or chocolate flavored, is readily available at most grocery stores.
Add 1 to 2 tablespoons shortening to each 12 ounces of almond bark to make a dipping
consistency. Melt according to package directions.
White Chocolate Glaze
Ingredients:
•
1 package (6 ounces) white chocolate
•
3 tablespoon heavy whipping cream
•
3 tablespoons butter, cut into thirds and softened
•
½ cup confectioners’ sugar, sifted
•
½ teaspoon vanilla
Directions:
1. Combine white chocolate and cream in a deep bowl. Microwave on HIGH power
(100%) for 1 minute. Stir. Add butter and microwave on HIGH power (100%) for
30 seconds. Stir. Microwave on HIGH power (100%) for an additional 10 to 15
seconds if necessary for white chocolate and butter to melt.
2. Blend in sugar and vanilla. Stir until smooth.
3. Dip cake pops in warm frosting dip. Microwave on HIGH power (100%) for 10 to 15
seconds as needed to keep a glaze consistency.
Makes about 1 cup of glaze
