Thick Confectionery Coatings?

Why Did My Confectionery Coatings Seize while Melting?

If your confectionery coatings turned thick, clumpy, or grainy instead of smooth and pourable, chances are they got too hot. Unlike real chocolate, confectionery coatings (also known as candy melts or compound coatings) don't need tempering — but they do have a low melting point and can easily overheat.

What Happens When They Overheat?

When heated to above 120 Fahrenheit degrees, the vegetable fats in the coating can separate from the sugars and solids, causing the mixture to thicken, seize, or develop a scorched taste. This often happens in the microwave or if left too long on a direct heat source.

How to Prevent It

• Melt coatings slowly and gently in a microwave-safe plastic bowl — use short microwave bursts (15–20 seconds) at 50% power and stir in between.
• If using a double boiler, make sure the bottom of the bowl isn’t touching the water.
• Don’t rush! Low and slow is the way to go with confectionery coatings.

Can You Fix Overheated Coatings?

Sometimes. Try stirring in a small amount of solid coating wafers or a bit of paramount crystals to restore smoothness. But if the mixture smells burnt or stays stiff, it’s best to start fresh.

Tip: Always melt coatings in a clean, dry bowl — heat and moisture are the top culprits behind coating issues!