Ingredients:

sugar, modified palm kernel oil, hydrogenated palm kernel oil, modified cottonseed oil, milk ingredients, cocoa, lactylated mono- and di-glycerides, soy lecithin, salt.

Directions:

before you begin: mercken’s wafers are oil based, so never let them come in direct contact with water. use only oil-based colours or flavours. most extracts are water-based. use a candy thermometer to check temperature regularly. the recommended working temperature for the wafers is about 102°f. always stay above 98°f and do not exceed 120°f. microwave method: place confectionery wafers in a microwave safe bowl. microwave for 30 seconds on medium/high then stir (wafers will retain shape until stirred). continue in 15 to 30 second intervals (depending on your microwave), stirring after each interval, until the wafers are fully melted and have reached a temperature of 115-120°f. let cool to 98-102°f before moulding or dipping. double boiler method: heat 1" water in the bottom of the double boiler and keep the water temperature between 130-150°f. place a small amount of wafers in the top pot (or bowl). stir until wafers have melted and have reached a temperature of 115-120°f. continue adding wafers until desired amount is melted. let cool to 98-102°f before moulding or dipping. cooling your final product: place your creation in a cool/cold area (45-65°f) with low humidity and good airflow. your creation can be placed in a refrigerator to cool until hardened, however do not leave in the refrigerator for a long period of time as there is a risk of condensation forming. do not place coatings in the freezer.

Allergens:

contains milk and soy.

Storage:

store wafers in a cool, dry and odourless environment. do not store wafers in the refrigerator or freezer because condensation will develop when they are removed. this will add water to the wafers and they will become thick when melted.