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Can you be more specific with recipes? For instance for a candy recipe, you mention to color the Candy Melts – what is the best method when dealing with Candy Melts? I also want the back of the candy smooth. I tried swirling a stick to spread it better.

Skhy - from Brooklyn, NY

Candy should be colored with oil-based, not water or alcohol-based, colors so that the candy doesn’t seize (thicken and become unusable). To make a flat, smooth back to candies that you mold, gently tap the mold on your counter after filling. Not only will that level the candy, it will help eliminate any air bubbles that might have formed as you molded the candy. You’ll find all kinds of handy tips in our Candy Making Techniques section.


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The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.