I've been making cakes, and cake balls for a while, but can't seem to get a handle on the candy melts. They often 'sweat' and I'm not sure why. It's usually not the chocolate melts, but the vanilla and various colored candy melts that sweat. It leaves them feeling tacky. I add small amounts of shortening to thin them down, and haven't tried paramount crystals yet but I will try them next. I put them in the fridge to set after I dip them, and it seems to be worse if I don't refrigerate them at all. Is it the melts, or my technique? Any help or advice would be appreciated.