Chocolate or vanilla candy coating .....?

[56grapeape]

I'll be making a recipe for Glazed Brownie Hearts, where you cut out a heart shaped brownie then dunk/spread melted candy coating over it.

Ive seen a little bag of this stuff at walmart (sort of in squares) but i was wondering what else i could use? Does this stuff taste good, or "cheap"?

Rachelle ~:0)

[Leonard]

In answer to your question, this stuff tastes terrible. I actually called Pillsbury to ask them "What is Vanilla or Chocolate Candy Coating"? I had one of their holiday cookbook/magazines and wanted to make a recipe. They told me "it's the same thing as "Baker's' Vanilla Squares or Chocolate Squares. They term "Candy Coating" is what they call it in the South. I tried the baker's and it worked. I guess depending on where you live, things are called different names??

[HARRYET]

if you have a craft store nearby (or any place that sells wilton products), you could use the Wilton candy melts, they have all different colors, red, blue purple, green, orange, white ect...

good luck Ann

[lindrusso]

The vanilla candy coatings can taste okay, but if you find you don't like it, you might try using white chocolate. Only products using cocoa butter (anything called "white chips" just uses oil) can be called white chocolate, so make sure to check for that term. Ghiardelli makes it and my grocery store also sells white chocolate in the bulk section in large chunks.

[Leonard]

Just my opinion. Wilton candy melts have that "fake, cheap taste. You are better off using the chocolate squares in the supermarket baking section.

[56grapeape]

what about using a chocolate ganache? (probably have to use a fork to eat them, but i think this would be yummy!)

anyone have a great recipe?

thanks!
rachelle

[Melman]

I'm not sure if Candy Coating is possibly the same thing they sell in SC called something like candy bark (where in the world do they get these names??), but it if is, be sure to check the nutrition information and compare it to baking bars. The bark stuff had about a zillion fat grams compared to something in the single digit fat grams on the white baking bar. I went with the baking bars the last time I needed something like this.

[lorilei]

Using a higher quality "bark" or chocolate will be higher in fat than using a candy coating, but you will not sacrifice flavor.

Candy coatings can taste "waxy" and flavorless. Chocolate will give your recipe a deeper flavor... more calories, yes. But it's worth it. http://www.cookinglight.com/bbs/smile.gif

[Jessica]

For what it is worth, when I dip fruit I use Hershey chocolate chips and Nestle white chips. I microwave a handful or two and then dip. A bit of vegetable oil mixed in gives the coating a shiny look and I think the taste is pretty good. Some people prefer Ghirardelli chips--you can experiment.