Why are my Confectionery Coatings White?

Why Are My Confectionery Coatings Turning White?

Noticed a white or grayish film on your confectionery coatings? Don’t worry — your candy hasn’t gone bad! That white layer is likely fat bloom or sugar bloom, and it happens for a few common reasons.

1. Fat Bloom (Most Common)

This occurs when the vegetable fats in the coating rise to the surface. It often happens when coatings are exposed to temperature changes — like moving from a warm kitchen to a cool fridge and back again. The bloom might look dull, streaky, or powdery, but the coating is still safe to eat and use (just not as pretty!).

2. Sugar Bloom

If your candy was exposed to moisture or humidity, sugar can dissolve and then recrystallize on the surface, creating a rough, white coating. Again, it's harmless, but not ideal for glossy finishes.

How to Prevent White Coatings

• Store coatings in a cool, dry place — not the fridge!
• Avoid drastic temperature changes during storage and setting.
• Keep moisture out — use dry tools and containers while melting.
• Melt to 115 degrees to ensure all ingredients are fully melted before starting your work.
  

Tip: If your coatings do bloom, you can usually re-melt and stir them to smooth things out. For best results, use fresh coatings and store them properly from the start!