shortening
Also known as: Crisco, vegetable shortening
A solid, flavorless fat made from hydrogenated or otherwise processed vegetable oil, developed as a shelf-stable substitute for lard and butter in baking. Used for its neutral flavor and reliably solid texture at room temperature -- in candy-making, a small amount stirred into melted chocolate thins it and helps it set with a firm, glossy snap, a modern substitute for old recipes that used paraffin wax the same way.
Buying guidance
Sold in blocks or a tub, often labeled by brand (Crisco is the most common in the US); any brand behaves the same way. Butter-flavored shortening exists for baking where some richer flavor is wanted, but plain shortening is what a candy or pastry recipe usually means.
Substitutions
- Lard -- similarly solid and neutral enough, with a faint savory pork flavor; a traditional swap in pastry, less common in candy coatings.
- Coconut oil, solid (refrigerated) -- similar texture, adds a mild coconut flavor.
- Butter -- adds real flavor and browns, but contains water shortening doesn't, which changes texture in baking.
Tips & common mistakes
In a candy coating, adding too much thins the chocolate excessively and can leave the finished coating soft and greasy rather than firm -- a tablespoon or two per batch of melted chocolate is usually enough.
Storage
Keeps for a year or more, unopened, at room temperature; once opened, keep tightly sealed away from heat and light, since it can pick up off-flavors from the air over time.