M&M's candies, unlike plain chocolate bars, do not melt as quickly in a microwave oven due to their unique composition. The reason behind this lies in their candy-coated shell, which serves as a protective barrier that helps preserve their shape and prevent them from melting too rapidly.
Here's a breakdown of why M&M's behave differently from regular chocolate in a microwave:
Thin candy shell: M&M's have a thin, colorful candy shell that surrounds the chocolate center. This shell acts as an insulating layer, slowing down the transfer of heat to the chocolate inside.
Lower cocoa content: The chocolate inside M&M's contains a lower percentage of cocoa butter compared to regular chocolate bars. Cocoa butter is responsible for the smooth texture and relatively low melting point of chocolate. With less cocoa butter, the chocolate inside M&M's is less prone to melting quickly.
Sugar content: M&M's contain a significant amount of sugar in their candy shell, and sugar has a higher melting point than chocolate. This added sugar helps stabilize the candy and reduces the chances of it melting too rapidly.
Uniformity of shape and size: M&M's are designed to have a consistent size and shape, which helps maintain their structural integrity during heating. The uniformity prevents the chocolate inside from spreading too much, even if it starts to soften.
However, it's essential to exercise caution when using a microwave to avoid overheating M&M's or any candy for that matter. While they may not melt as quickly as plain chocolate, extended exposure to high heat can still cause them to soften or become too hot to handle. Always follow the manufacturer's guidelines and use microwave-safe containers to prevent any potential hazards.