| Prep Time | 20 minutes |
| Passive Time | 8 hours |
| Servings | batch |
Ingredients
Candy Clay Ingredients
- 12 ounce bag of your preferred color melts
- 1/4 cup light corn syrup
Modeling Chocolate Ingredients
- 1 pound white chocolate – chopped pieces chips or wafers
- 1/2 cup light corn syrup or glucose scant 1/2 cup don't over fill
Ingredients Candy Clay Ingredients
Modeling Chocolate Ingredients
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Instructions
- Melt chocolate/candy melts in the microwave in 30 second intervals until nearly completely melted, stirring between each turn. Once there are only a few lumps left, allow to rest in the microwave for 5 minutes to allow the heat to penetrate and melt them. Be careful to not burn the chocolate/candy melts.
- Pull a spatula along the side of your bowl to be sure there are no small lumps remaining. These will create a grainy final product.
- Change your bowl - scrape all melted chocolate/candy melts into a fresh bowl.
- Warm corn syrup in the microwave until just barely warm.
- Add the warmed corn syrup to the melted chocolate/candy melts and gently, slowly pull the corn syrup through the mixture. Be sure to scrape all chocolate/candy melts from the bottom and allow the corn syrup to make contact with all of it.
- This shouldn't take more than about 30 strokes of the spatula, and it's important to stop as soon as the mixture looks like softserve ice cream or ricotta cheese.
- Once you’ve finished mixing, pour your mixture out onto a piece of plastic wrap, flatten in with your spatula a bit, and wrap it air tight. Leave it to sit on your work surface to cool and begin to firm up a bit. If you lay your plastic out over a baking sheet and wrap it there, you’ll be able to move it from your work surface with ease.
- Candy clay sets a bit quicker than modeling chocolate. Once cool and set, but not firm, unwrap and work the modeling chocolate/candy clay through your fingers to smoosh any tiny lumps that may have formed. Then gently knead all together.
- Use it now, or wrap it airtight in plastic and store it in a large zipper bag or airtight container. You can freeze this if you want to keep it longer than a few weeks.
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