Hello and welcome! I’m Sarah, the voice and creator behind Miss CandiQuik. I am a 20-something-year-old blogger, social media coordinator, marketing director, and baker. I am a Colorado native currently residing in a suburb of the Twin Cities (Minnesota). I do not have a family to brag about yet, that chapter is still several years down the road (so, you have to deal with me until that day comes).
I started the Miss CandiQuik blog to share and keep track of my creations and baking attempts. I find myself tempted to (almost always) dip things in chocolate! My focus is on delicious, fun, and simple treats. I really convince you to try these Ooey Gooey Homemade Snickers. And if there’s anything I’ve been hesitant to devour simply because it was too cute, it has to be these Ice Cream Cake Pops. I really love warm cookies and fresh brownies, oh, and cranberry orange scones. Random, I know, so where am I going with this? Cranberry Orange Bliss Bars, trust me.
While I do not have any formal training as a baker, I received a Bachelor’s degree in marketing which led to my current position as the Marketing Director for Log House Foods. Almost the same thing, right!? This is where I was really able to expand my knowledge of the blogging world and express my creativity in the kitchen. From there, many of the desserts you will find on this blog have been featured on live television (Twin Cities Live) and used for advertisements in National magazines such as Sandra Lee Semi-Homemade, Cooking with Paula Deen, Phyliss Hoffman’s Celebrate, and more.
What else would you like to know about me? Probably nothing, but here it goes…
Some hobbies I enjoy in my spare time include:
Horseback riding (I’ve been riding since I was about 4′ tall; everything from western pleasure to hunter/jumper), Latin dancing (I’m trying!), partaking in new adventures with my willing boyfriend, drinking coffee with way too much cream, and working out (H.I.I.T., yoga, kick boxing) to counteract all of the chocolate and cream. I also have a huge weakness for shoes, cute puppies, and a creamy chai tea Frappuccino from a well-known coffee chain.
If you like what you read, you can subscribe by RSS to be sure you never miss a beat. Club CandiQuik is another great way to stay in touch (without harassing emails every week) and be the first informed of any contests, seasonal recipes, tips, and more!
I would also love if you’d connect with me on Twitter. And be sure to follow the CandiQuik Facebook page. We have a lot of fun conversations and a great sense of community over there. Let’s not forget about Pinterest. If you’re ready to lose an hour of your life, check it out with me.
Feel free to email me anytime at: misscandiquik{at}loghousefoods{dot}com
Your support, suggestions, and comments truly make my day!
Thank you so much for visiting and come back soon.
The fine print
The social nature of the internet and blogging community is truly amazing. It is a great honor to be featured on other blogs and websites. After all – it’s meant to be shared; but please do so with integrity.
You may share my work
If you decide to share a recipe or image from this site; you must provide a link back to this site. Please do not repost a recipe in its entirety. You may share an excerpt or short preview from a recipe, but do so with appropriate sourcing by providing a link back to this site.
Please do not edit any of my photos or recipes without my written permission.
Watermarks…Please do not edit or remove any text or images included on the images to denote ownership, such as logos and other branding.
As a common courtesy, if you adapt or modify a recipe or idea you found from this site it would be appreciated if you cite Miss CandiQuik as the source by noting “Recipe inspired by…” or “Recipe adapted from…”
Other content
Occasionally I publish content on this blog that is in the public domain or the intellectual property of a third party. In these cases I credit and link to the owner or source (if known). If you hold the copyright to any content on my blog and would like the credit or link modified or the content removed, please contact me.
Friday, July 9, 2010 at 6:44 am
Hi Miss Candiquik!
Thanks for your comment on my blog. I’m sorry I haven’t gotten back to you sooner – it’s been a super busy week! I’m curious – how did you find my blog with the Candiquik reference?
Have a great day!
Laura
Friday, March 4, 2011 at 9:55 am
Laura – I just noticed my previous reply never went through! Sorry :/
I found your blog when I was searching google for “CANDIQUIK”!
Thursday, September 9, 2010 at 11:01 am
Miss Candiquik, the people in Colorado sure miss you and your delicious “offerings!”
So, come often and spoil us with all the goodies!!!
Tuesday, November 9, 2010 at 5:37 pm
I saw an ad page with your Christmas Snowmen. I can do the dipping; but I’m a POOR decorator.What decorative icing do you recommend?
Wednesday, November 10, 2010 at 9:19 am
Hi Jean!
TIPS!
*Use small, round assorted candies (mini M&M’s, confetti sprinkles, cinnamon candies, etc) as the buttons on the snowmen!
*I use the Cake Mate Icing writer (icing NOT gel) to draw on the hat, scarve, face. (If you have the chocolate candiquik you can use this too to draw on the face, simply melt it and dip a toothpick in and dot the eyes on and drag a little across for the mouth.
Hope this helps!
And if it’s not exactly how you want the first time – practice makes perfect!
Friday, January 21, 2011 at 10:16 am
Do you have a cookbook with these recipes
Friday, January 21, 2011 at 1:26 pm
Cynthia,
All of these recipes are organized on this blog along with several other recipes on http://www.candiquik.com. Currently there is not a cookbook – but it is in my thoughts, would be fun to have a CandiQuik recipe book!
Thursday, January 27, 2011 at 5:59 pm
What is the best way to write on candyquik?
Thursday, January 27, 2011 at 11:41 pm
I usually use Chocolate Candiquik and dip a toothpick in it (if I’m writing on Vanilla Candiquik…and the opposite) Otherwise I’ve heard that Americolor Edible Pen’s work great – or Icing Writer (not the gel stuff) but the regular cake writing icing (comes in many different colors)! Hope this helps
Tuesday, March 29, 2011 at 11:02 am
How do you make the ball smooth and the same size?
Tuesday, March 29, 2011 at 2:07 pm
Donna, I hope this helps:
Use a spoon (a teaspoon or tablespoon) to measure how much of the mixture you wish to use for each ball.
Press and form the mixture together with your fingers, then roll it with your palm in a circular motion, on a wax lined baking sheet.
Good luck! Let me know if this helps, or any other questions you may have!
Monday, May 9, 2011 at 4:08 pm
I saw an advertisement in the May/June issue of Sandra Lee’s Semi-Homemade magazine for cake bite single scoops. I can’t seem to find the recipe. Can you help?
Friday, May 13, 2011 at 7:09 am
Hi Brenda! Here is the link to the recipe
Hope this helps!
http://blog.candiquik.com/?p=1386
Wednesday, June 29, 2011 at 6:36 pm
Love your ideas for cake pops……Where can I purchase mini waffle cones so I don’t have to cut the larger ones?Is it easier to use sissors to cut or a knife? Thank you….
Thursday, June 30, 2011 at 7:44 am
Hello Joan!
For the mini waffle cones it is much easier to use a knife. Start by slowing “sawing” a line across the waffle cone and run the knife all the way around. You may find that the waffle cone’s top breaks off at the cut line you made (perfect!). (I haven’t personally seen mini waffle cones in a store, except online)
The other thing you can do is use sugar cones, it is much easier just to chop the top part off and use only the base (I’ll put a picture in the original post) – plus they stand up on their own!
Or you can buy mini sugar cones (flat bottom) called “JOY kids cones”, they should be at your supermarket (I hear Walmart supercenters have them). Here is what they look like: http://www.amazon.com/Joy-Kids-Cones-60-Count-Boxes/dp/B000H2265I/ref=sr_1_3?s=grocery&ie=UTF8&qid=1309441282&sr=1-3
You can buy the mini waffle cones online (amazon.com), but they come in a package of 220. Here is the link: http://www.amazon.com/Yohay-Baking-Co-Mini-Cones/dp/B002DLBPRG/ref=sr_1_1?ie=UTF8&s=grocery&qid=1279513948&sr=8-1
Thursday, October 20, 2011 at 7:53 pm
I have a recipe for Sour Cream Fudge using white Candiquik. I think the person who wrote it out made a mistake. I came to this site to clarify it, however I can’t find it on you site. Do you have a recipe for this fudge?
Friday, October 21, 2011 at 7:45 am
Melissa,
I do have many recipes for CANDIQUIK Fudge, however this one was created by someone way before my time.
My tip for you would be to bring the sour cream to room temperature before mixing it in with the CANDIQUIK (adding it when it’s too cold could cause candy coating to seize up). It would probably be delicious and creamy! Also – when I made fudge with CANDIQUIK, once you have it prepared in the pan – allow it to sit in the fridge for at least a few hours, overnight if possible, before serving. This allows it to completely solidify and all of the flavors to absorb.
This is the “sour cream fudge” recipe I have seen:
1 lb. (16 oz) Package Chocolate CANDIQUIK
2 tablespoons milk (?) – if adding milk, make sure it is 2% or whole and bring it to a simmer before adding. I think you could even skip it unless it is too thick.
1/3 cup dairy sour cream
½ cup chopped nuts
Hope this helps! Thank you for the comment!
Sunday, October 23, 2011 at 6:31 pm
Your recipe is very different from mine too. Here are my recipe ingredients:
3C sugar
1 1/3 C sour cream
1C margarine
1 tray white candiquik
2 tsp vanilla
nuts, optional
The 2 sticks of margarine seems like a lot to me. That was what I was trying to confirm. Most other recipes include corn syrup. If I could just remember who gave me the recipe last year I would be okay!
Thanks anyway,
Melissa
Monday, October 24, 2011 at 5:36 pm
Here is the recipe:
3C sugar
1 1/3 C sour cream
1C margarine
1 tray white candiquik
2 tsp vanilla
nuts, optional
Combine sugar, sour cream, & margarine. Cook over medium heat until soft ball forms. Remove & add vanilla & melted CandiQuik, and nuts if desired. Stir until smooth. Pour into a 13X9 buttered dish.
I thought I made it right after getting the recipe a year ago, but not sure. But I did eat some of it~~~~YUMMY!
Melissa Smith
Wednesday, October 26, 2011 at 8:14 am
Hi again Melissa!
I tested the recipe – and unfortunately it came out “soft”. After refrigerating the vanilla fudge mixture overnight in the 13×9 pan it was sliceable but definitely not firm enough to pick up and serve as a piece of fudge.
Just curious if this is how you remember it?
-Miss CandiQuik
Monday, December 5, 2011 at 6:35 pm
The chocolate coating is too thick to drizzle over stuff. How do I thin it down to drizzle over popcorn, cookies, etc.?
R. Estep
Tuesday, December 6, 2011 at 9:04 am
Hi Raylene – too thick!?
I don’t use anything to thin it out and I even used it to pipe the coating on all the treats mentioned on this blog. Sorry you are having issues with it!
If you find the coating too thick, stir in a tablespoon (or so) of vegetable oil or solid vegetable shortening (Crisco) to the melted coating.
Tips: Be careful to not overheat the coating as this can cause it to become thick. Also – if you are in a humid/wet climate, this can cause chocolate to become thick.
Hope this helps!
Monday, December 12, 2011 at 11:35 am
What is the difference in almond bark and candiquik
Monday, December 12, 2011 at 12:01 pm
Hi Carole – the difference between CANDIQUIK (versus almond bark and chocolate wafers):
•CANDIQUIK® contains premium ingredients (finer refined sugars, more cocoas and milk products)
•All natural ingredients
•Richer taste and creamier texture
•Comes packaged in the Melt & Make Microwaveable Tray; simply remove the overwrap and melt
Thanks for the question!
Monday, January 2, 2012 at 9:56 am
Where can I buy some candiquik???I live in Northern Nevada.
Tuesday, January 3, 2012 at 9:04 am
Hi Martin –
Try Walmart (located in the baking aisle)! Otherwise let me know your zip code and I may be able to locate another store, but your best bet would be Walmart.
Thanks for the comment!
Friday, January 6, 2012 at 5:51 pm
Hi Sarah!
Have you ever tried to sub candiquik in a regular fudge recipe?
Thanks!
Jen
Monday, January 9, 2012 at 8:21 am
Hi Jen –
I have made a fudge recipe with CandiQuik – here is the one I made:
http://blog.candiquik.com/?p=1221
Have you ever tried making fudge with CandiQuik? You just have to be careful not to seize up the coating when you’re adding milk, butter, etc!
Thanks!
Thursday, January 19, 2012 at 6:22 pm
Ms Candiquik…I’m looking for a tutorial on how to make a ‘cake pop’ cake….I know I can use a “fake” (styro) cake but I’m wondering how to attach the pops (Push the stick through the styro???) I heard there was a tutorial on this….but I can’t seem to locate it…thanks:)
Friday, January 20, 2012 at 8:42 am
Hi Julie! Yes, here (http://blog.candiquik.com/?p=2526) is the tutorial for the cake ball tree I made with the styrofoam base
Let me know if you have any questions! Thank you!
Thursday, February 9, 2012 at 11:19 am
Thanks for the recipe! Every time I attempt fudge it seizes on me. I’ll give this one a try!
Wednesday, May 2, 2012 at 9:04 am
Trying to understand the oil vs powder vs water based dyes for tinting Candiquik. I need pink and purple (lavender) cake pops and I have white Candiquik. I also have Wilton icing dyes and I CANNOT figure out what kind of “base” they are. Could I use the old fashioned food coloring in the bottles – the kind we used to dye Easter eggs with? HELP!
Wednesday, May 2, 2012 at 9:11 am
The icing dyes might work…they are pretty concentrated so you shouldn’t need much coloring. If you add the coloring to the CandiQuik and notice it thickening up a little bit, just add a spoonful of Crisco or solid vegetable shortening to thin it out. I would stay away from the old fashioned coloring in the bottles, these tend to be water-based. I would recommend trying a small sample of the icing dye in the CandiQuik, if that fails, you can look in your craft store – they usually have the candy food colorings in a different section of the aisle…here is a picture of them: http://www.countrykitchensa.com/shop/food-items/food-color-oil-based-for-candy-making/46/535/1422/
http://www.countrykitchensa.com/shop/food-items/food-coloring/46/535/
Good luck!
Friday, June 29, 2012 at 8:49 am
How long after the expiration date can you safely use candiquik?
Friday, June 29, 2012 at 8:51 am
Hi Denise,
all dates listed are ‘best by’ dates – so just use your best judgement. Shave a little piece off and make sure it still tastes okay, then try melting it down – if it still melts fine, you should be safe!
Hope this helps, have a great weekend.
Friday, June 29, 2012 at 9:38 am
What if I’m talking two years after expiration date?
Friday, June 29, 2012 at 9:54 am
Hi Denise, I’d probably toss it – it (most likely) won’t melt properly anyways.
Tuesday, July 31, 2012 at 1:54 pm
Hi, I have a quick question. I have never made the cake pops before, am making them for our bake sale fundraiser this coming Saturday. While it does not look complicated, I am baking so many things I do not have much time to investigate, thought maybe you would assist me please?
The only thing I know about Cake Pops is that our non profit group bought a small cakepop maker, I am going to try it out this week. I had bought regular canned frosting to dip the cake pops in but realize it may be too thick.
What I really want to do is try the CandiQuick coating, so I am heading back to Wal Mart today to get some. Do I just melt the coating in the microwave, dip the cake pop then sprinkle the decorations on then fridge? Do I have to add food colors? I just wanted vanilla and chcocolate coatings with some sprinkles on them.. does this sound ok?
Thanks for your time, sorry for the long post!
Rose
Tuesday, July 31, 2012 at 2:08 pm
Hi Rose –
Yes, you would use the CandiQuik coating to dip the cake balls/pops in. Do not use cake frosting – they will be sticky and thick, you are right. The Candiquik will fully harden and create a nice chocolate “shell”. In your case, I would recommend making cake pops that sit down on the cake ball (if this makes sense). Once you get into upright cake pops it will take you longer and you risk running into more problems, like them falling off the stick.
If you use food colorings in any candy coating it MUST be oil or powder based – these can be found at specialty baking stores, craft stores and online.
For ease, I would recommend just using sprinkles and the candiquik – they will be pretty! If this is your first time using candiquik, just be careful when you are heating it, do not overheat.
Thanks for your comments. Hope this helps, feel free to ask any other questions!
-Sarah
Wednesday, September 19, 2012 at 2:57 pm
can you tell me where I can purchase Candiquik. Zip 30127
not at my Wal-Mart
Thursday, September 20, 2012 at 7:39 am
Hi Genevieve, please try Winn-Dixie, Kroger or Food Lion. Please note: if you get it at Kroger, it will be called “Kroger Candy Coating”, at Food Lion it is under the name “Food Lion CandiQuik” – same stuff, different packaging
. And it should always be found in the baking aisle. Hope this helps!! Thanks for commenting.
Monday, September 24, 2012 at 12:59 pm
You are very welcome and thanks for the good information. I will look at Krogers
Thursday, November 1, 2012 at 8:53 pm
Thank you so much Sarah, I received your Candiquik Package today for the giveaway! I can’t wait to get started using it!
Monday, November 5, 2012 at 7:48 am
Hi Michelle! Thanks for commenting, hope you enjoy your CandiQuik!!
Monday, November 19, 2012 at 4:46 pm
I have looked a several turkey cake pops designs. These by far are the cutest and look to be the easiest to make. I can’t wait to do it. I make tons of Candy bouquet each holiday, this may be a new avenue!
Tuesday, November 20, 2012 at 10:58 am
Hi Ginger – thank you so much! That means a lot to me
. Good luck in your cake pop adventure!
Sunday, December 9, 2012 at 3:53 pm
Hello Sarah,
I am Obsessed with your blog and website, beyond great!!! I will attempt to do the cake bite christmas tree this Friday. So the balls will really hold well on a half toothpick? I’m concerned about them being too heavy or unstable and falling. Also, do you have any recipes or suggestions about making the cake balls “chrtismacy and adult friendly”, flavored with real alchool or essence (don’t know if it would alter the consistence or taste bad)? Can you recommend frosting other than the one in a can from the grocery store? Lastly, what do you use to dip cake pops all the way in the chocolate? A tray doesn’t seam to be the appropriate tool.
Many thanks!!
Monday, December 10, 2012 at 7:42 am
Hi Anne,
Thank you for the kind comments!! Good luck with the Christmas tree, it is so gorgeous!
The balls held fine on the toothpick! Just make sure the hole on the bottom of the cake ball isn’t too large (from being pulled off the lollipop stick)! Also, push the toothpick in at a slight angle, pointing upward, then carefully press the cake ball on the toothpick.
Also, you can certainly flavor the cake with a ‘adult friendly’ beverage (I would suggest adding a little bit to the crumbled cake, then add less frosting). Or here is a recipe for Kahlua truffles: http://candiquik.com/recipes/?recipe=kahlua-truffles.
To answer your question about the frosting, you can use any homemade recipe for frosting! I would suggest a buttercream and use about 1/2 cup per cake! Note: you can also use coffee creamer (here is my post where I tested it: http://blog.candiquik.com/?p=4239).
To dip your cake pops easier, try using a deep bowl or wide-mouthed cup/mug – just melt the coating and pour in!
Thanks for stopping by!
Wednesday, December 12, 2012 at 12:39 pm
Ok thank you!! I will do the tree on 3 days as suggested. How do you recommend storing the cake balls a) Once rolled on day 1, b) Once dipped on day 2 and c) once on the tree on game day!
Also, would’nt the balls fit better on the tree as cake balls, meaning they would have a flat bottom against the tree?
Thanks for your help!!
Anne
Wednesday, December 12, 2012 at 1:32 pm
Hi Anne,
I just made the tree again this year – they are worth it, so pretty!
I stored my freshly rolled cake balls in an airtight container in the fridge (easier to dip out of the fridge), then I stored my finished (dipped/decorated) cake balls in an airtight container on the counter, before attaching them to the tree (they do not require refrigeration unless using a perishable frosting such as cream cheese). You can certainly try making the tree with cake balls, as I know it seems silly to put them on a stick to take them off, however…the flat bottom does not fit flush against the cone (plus, you can see the bottom and it doesn’t look as good). Using cake balls also gets particularly difficult once you start approaching the top of the cone, due to the bottom ‘foot’ that happens when you dip cake balls. I tried both ways. The cake pops method worked much better in my opinion.
Hope this helps! Feel free to share a picture on facebook if you decide to make this (www.facebook.com/candiquik)! Thanks, Sarah
Sunday, January 6, 2013 at 7:56 am
Hello…
Is there any way to follow the blug by E-mail…
so whenever there is a new article an E-mail will be sent to me?
Thank you very much.
Danit
Monday, January 7, 2013 at 8:30 am
Hi there – yes, please follow this link (http://blog.candiquik.com/?feed=rss2) and subscribe to my ‘feed’. The other way is to follow my blog (and your other favorite blogs) through this site: http://www.bloglovin.com/search/miss%20candiquik. Hope this helps. Thanks
Monday, January 7, 2013 at 4:05 am
Hello, I am from Israel and I in love your site and in the candy bat I don’t know what Is packages chocolate candquik coating or packages vanilla.if I can fihd it in Israel or to bay it. Please help me
Monday, January 7, 2013 at 8:42 am
Hi Mali, Candiquik is a coating that comes in chocolate and vanilla flavors. Candiquik is not currently sold in stores in Israel. You may purchase it online at amazon.com: http://www.amazon.com/Log-House-Candiquik-16-Ounce-Packages/dp/B000V98Y3A/ref=sr_1_1?ie=UTF8&qid=1357569588&sr=8-1&keywords=candiquik
Hope this helps. Thank you
Monday, March 11, 2013 at 10:41 am
Hi, I just joined, and saw your pretzel bunnies, love them, going to send it to my sister who does things for her church group. I noticed it doesn’t say what the noses are made of, unless I missed something. Please tell me if you would, what they are made of. Thanks ! great work!!!!
Pat
Monday, March 11, 2013 at 11:03 am
The noses are heart-shaped sprinkles
Enjoy!! Thanks for commenting 
Wednesday, March 20, 2013 at 12:57 pm
Love your website. I have a question, in the recipe for Pretzel Bunnies, what did you use for the nose.
Wednesday, March 20, 2013 at 1:01 pm
Hi Carol, the nose is a heart-shaped sprinkle!
Friday, May 31, 2013 at 2:51 pm
You are driving me completely insane. Oh my God!
Sunday, June 16, 2013 at 5:10 pm
I LOVE your chocolate cigars….can you PLEASE make printable downloads for using them for a new born baby?? If you can make some that say “It’s a Girl!” and “It’s a Boy” and then I can make them for when someone has a baby !!
Thank you.
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