MERCKENS  RAINBOW  COCOA LITE
Ingredients: Sugar, Fractionated Palm Kernel Oil, Non FatDry Milk, Cocoa, Dry Whole Milk, Glycerly-Lacto Esters of Fatty Acids, Lecithin (an emulsifier) and Salt

MERCKENS RAINBOW  COCOA DARK
Ingredients: Sugar, Fractionated Palm Kernel OiL Cocoa, Non-FatDry Milk, Dry Whole Milk, Glyceryl-Lacto Esters of Fatty Acids, Lecithin (an emulsifier), and Salt

MERCKENS RAINBOW  Dark GREEN,  Lite GREEN, ORANGE,  PEACH  &YELLOW
Ingredients: Sugar, Fractionated Palm Kernel Oil, Non-Fat Dry Milk, Dry Whole Milk, Glycerly-Lacto Esters of Fatty Acids, Lecithin (an emulsifier), Salt, Vanillin (an artificial flavor) and Artificial Color(includes FD&C Yellow No. 5 (Tartrazine).

MERCKENS RAINBOW  PINK, BLUE, ORCHID & RED
Ingredients: Sugar, Fractionated Palm Kernel Oil, Non Fat Dry Milk, Dry Whole Milk,Glycerly-Lacto Esters of Fatty Acids, Lecithin (an  emulsifier), Salt, Vanillin (an artificial flavor) and Artificial Color.

MERCKENS RAINBOW  BUTTERSCOTCH
Ingredients: Sugar, Fractionated Palm Kernel Oil, Non-Fat Dry Milk, Dry Whole Milk, Glycerly-Lacto Esters of Fatty Acids, Lecithin (an emulsifier), Artificial Butterscotch Flavor, Salt and Artificial Color (includes FD&C Yellow No. 5 (Tartrazine).

MERCKENS RAINBOW  PEANUT BUTTER: Ingredients: Sugar, Fractionated Palm Kernel OiL Non-Fat Dry Milk, Peanuts, Dry Whole Milk, Cocoa, Glycerly-Lacto Esters of Fatty Acids, Lecithin (an emulsifier), Salt, Natural and Artificial Flavor.

YUCATAN "DARK" CHOCOLATE
Chocolate Liquor, Sugar, Cocoa Butter, Lecithin (an emulsifier) and Vanillin (and artificial flavoring).

MARQUIS "MILK" CHOCOLATE
Sugar, Cocoa Butter, Whole Milk Solids, Chocolate Liquor, Lecithin (an emulsifier) and Vanillin (and aritificial flavor).

SHORT INSTRUCTIONS FOR USING COMPOUND COATINGS

“Molding chocolates”

Confectioner's Candy Coating is, the easiest method to use, as it requires no tempering --- just simply melt and use. You can make the process very simple or as detailed as you desire. Over the years the process for making compound coatings has become so refined one can barely tell the difference between the compound coatings and true chocolates.

NOTE: Merckens  "Compound Coatings" contain very little if any paraffin or wax. This does improve the taste and quality, however it does lower the melting temp. More care must be taken to avoid heat of finished products.

With the proper molds and materials, you can easily make the kinds of molded candy found in the vast majority of the finest candy shops. You can not only do this as good or better, but you can do it at less  than half the cost of products purchased in the Candy shoppes. There is nothing more pleasing than enjoying your own duplicated or original items.

"Preperations"

No preperation is needed to the coatings for molding. Use it straight from the bag. Melting Double Boiler method:  This is done by placing the coating in the top section of a double boiler over hot water. Do not let the water in the bottom section of the double boiler touch the bottom of the top section, you are using only the heat supplied by the heated water to evenly disperse around the top section.  A very low heat can be maintained under the double boiler, but do not let the water boil, if the water should boil remove it from the heat and let it sit before placing the top section on. We alsosuggest for first timers to remove the bottom from the heat source and allow the coatings to melt.  WARNING:  water boiled will cook/burn the coating, causing it to thicken and become unusable, discard any ruined coatings, do not attempt to fix it by mixing in good coatings.  Take care no liquids get into the melted coating (particularly water), as this will cause the coating to grain. For this reason do not place a lid on the double boiler over the melting coating, as moisture will form and drop into the coating, causing it to grain. To melt the coating and ensure an even mixture it should be stirred occasionally. When the coating is completely melted, it is ready for molding. If at any time you are unsure please use a candy thermometer. Melting Microwave Method: Place the coatings in an open glass or plastic container. (a glass salad bowl works great). For small amounts coffee cups work well. On low zap the coatings on short burst of approx 10-15 seconds each, bring it out and stir to check constincey, replace and zap it again, keep repating this process until you have reached the proper constincey for pouring. NOTE: different microwaves heat differently, what works for time in one may not work in another, use the short bursts to "feel" it out. "HOT Plate method" This method is great for doing multiple colors at one time. Put your coatings in containers and place them on the hot plate, (hot plate should be set for a very low heat). Allow the coatings to melt, stirring occasionally. If you are using the Pan style hot plate, you can pour water in the pan to help distribute the heat, again be careful not to contaminate the coatings with water. Hint: Heavy glass coffee cups have a nice handle on them which may greatly ease the handling of the container.

Mold Preperations

NOTE: Make sure the mold is clean and dry. Use of grease, dusts or spray such as pam is not necessary and will ruin the final appearance of the finished candy. Never use a dishwasher for cleaning of molds, use only a warm mild detergent when cleaning. Most molds are made from a very porus plastic, the first couple of pours may result in difficulty removing the candy, this should only happen the first few times if at all. The more you use the mold the easier the removal becomes. With proper care and usage your candy molds should last for years. (we have some we're still using which are over 20 years old).

Filling the Mold Cavities

Once the melted candy coating is ready it can now be spooned or poured directly into the mold cavity. Candy funnels and squeeze bottles are available for this purpose. However we suggest just using a spoon or pouring directly from the melting container. The less equipment you use the easier the cleanup will be, along with not having to tie up a small fortune in other equipment.  It is best not to fill the mold cavity competely. Overfilling will cause a lip or overrun to form at the edge of the molded piece. Tap mold on the table or counter top to release any air pockets that may have formed. This can be checked by lifting the mold and looking at the underside. Should you overfill the cavity, simply use a rubber spatula to remove any excess, (other objects will work as well), by running it across the flat of the mold.

Place a sucker stick (if making suckers) into the sucker stick slot of the filled mold cavities. Be sure they are inserted far enough into the melted candy so they have good holding power, but not so far that you have a short stubby handle. Roll the stick in the slot to be sure it is well coated. The stick should be even or deeper then the top of the melted candy. Some molds are designed with room so you can easily grab the stick and twist it, others are rather tight fitting, for the tight fit ones don not fill the cavity competely, leave a bit of space, insert the stick and then finsih filling the cavity.  You can also add a small amount of melted candy over the inserted stick to had additional holding strength.

Once  mold cavities are filled, place mold in freezer or refrigerator only long enough for the melted coating to cool and become firm. Approximately 10-15 minutes in the freezer or 20-30 minutes in the refrigerator. Remove mold from cooling source, turn it upside down, and the molded piece should fall out. If not, then slightly twist or tap mold, if it still dosen't release return it to the cooling source for a short spell. The molded sucker should come out with a bright shiny finish. If you forget and happen to leave the mold in the cooler to long, allow it to warm slightly before trying to remove the candy. Candy cooled to much will become very fragil and break easily when trying to remove it, especially the thinner pieces.

Storage of Candy

 All candies, should be stored in a cool dry place. It works best to place the molded candy in your package while it is still cool.

During warm weather or other heated conditions, the Confectioner' s Candy may arrive soft, or showing signs that it may have melted. This will not affect the quality or usability of the product. The coating can be melted, cooled  and remelted several times.

Coloring of Candy 

Make sure you use non-water based coloring. Adding coloring may change the constincey of the candy, we reccomend when ever possible use different colored wafers to aquire the desired colors. Merckens has provided a color chart for the use with their wafers. Color Chart.  If you wish to use the Candy coloring we reccomend also the use of Paramount crystals as an additive to help counter act the change in constincey of the candy. (the use of vegatible oil will also work, however it tends to soften the candy quite a bit, while the use of Paramount crystals helps the candy to maintain the proper firmness).

Flavoring of Candy

You can easily change the taste of candy by adding a few drops of Lorann Oils or Lorann Chocolate oils. Again make certain the oils used for flavoring do not contain water. Our Lorann oils are marked NRFC (Not Reccomended For Chocolate) for ones not to be used. The Lorann Oils are concentrated, a few drops will flavor quite a bit of chocolate / candy. This is quite a versitle process, try a few drops to start, add a couple more drops if not strong tasting enough, if to strong add more chocolate / candy to weaken the taste. aquirring the right taste is a personal preference and is really up to the candy crafter.

We also carry some preflavored chocolate / candy, available in  Milk, Dark (great for peppermint patties),  Peanut Butter, Butterscotch, Lemon, Lime, Strawberry, Mint and Cherry. Note: Unless specified our coating colors are Vanilla flavored. 

Clasen Candy Coating Ingredients

Cherry Flavored Candy Coating: Color: RED. Ingredients: Suger, Partially Hydrogenated Palm Kernel Oil, Whole Milk Soilds, Reduced Mineral Whey Powder, Non Fat Dry Milk Solids, Soya Lecithin (an emulsifier) , Salt and Artifical and Natural Flavors, and Red Lake #40

Lemon Flavored Candy Coating: Color: YELLOW. Ingredients: Suger, Partially Hydrogenated Palm Kernel Oil, Whole Milk Soilds, Reduced Mineral Whey Powder, Non Fat Dry Milk Solids, Soya Lecithin (an emulsifier) , Salt and Artifical and Natural Flavors, and Yellow Lake #5

Strawberry Flavored Candy Coating: Color: PINK  Ingredients: Suger, Partially Hydrogenated Palm Kernel Oil, Whole Milk Soilds, Reduced Mineral Whey Powder, Non Fat Dry Milk Solids, Soya Lecithin (an emulsifier) , Salt and Artifical and Natural Flavors,  Artifical Color and Red Lake #40

Melt and use in the same manner as intructions for Merckens Confectionary Coatings.

 Clasen Carob and Yogurt Coatings

Carob Candy Coating: Color: BROWN: Ingredients: Suger, Partially Hydrogenated Vegetable Oil (palm kernel), Carob Powder, Non Fat Dry Milk Powder, Whole Milk Powder, Reduced Mineral Whey Powder, Lecithin (an emulsifier) , Salt and Vanillin (an artifial Flavor).

Yogurt Candy Coating: Color: WHITE Ingredients: Suger, Partially Hydrogenated Vegetable Oil (palm kernel), Nonfat yogurt, Nonfat Milk, Whey, Dried Sour cream, mono and diglyceride and lecithin emulsifiers, artifial color (titanium dioxide), pure vanilla.

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