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Candy Clay

This is basically modeling chocolate. It is very easy to make tastes great and fun to work with.

Ingredients

  • 14 oz. Pkg of Candy melts 1/3 C light corn syrup

Instructions

Melt candy melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight. White candy clay may be tinted using candy color or icing color. Knead in color until well blended. Candy Clay will last for several weeks at room temp in airtight container.

Comments (20)

Are the instructions the same on most candy melts? I buy mine at the Bulk Barn and they don't come with instructions.
Thanks for posting this! It's just like modeling chocolate, but candy melts come in so many different colors/flavors already! Looks super easy, thanks again!
Awesome...thanks so much for this!
Cealy- you can find the instructions for your melts on the bulk barn website and yes most of them are the same
hi ya can you please tell me the british alternatives for candy melts? and also corn syrup thank you :D sounds like something i would love to try out:D
Can you use this in place of fondant to cover a cake? And if so, does it hold up the same?
Can you roll it?
I tried this recipe and was very disappointed in the way it turned out. I melted the candy melts in the microwave according to the directions on the bag, then I stirred in the light corn syrup. At first it was hard to mix the corn syrup into the candy melts. I turned it out on wax paper to let it dry and this oil had risen to the top of the mixture. When I put my hand on it to see if it was dried out enough oil was all over my hands. I was wondering if it might have to do with the brand of candy melts I used. The brand was Make N Mold . If not what can i do to prevent this from happening. Thank you, Mary225
I would like to know also please:)
Mary225: I use a similar recipe and ALWAYS use Make N Mold. The difference is in my recipe I use 2 cups of the candy melts and 1/3 cup corn syrup. I mix the melted candy melts and the corn syrup and then "slide" into ziplock bag, place in fridge just til hardened and then rither use or keep at room temp. I don't have the oily problem any more using those directions. It does help to keep your hands cold with an ice pack or something. HTH
Sounds like candy clay is alot of fun. Can't wait to try it. Thanks for the instructions.
When I first started making clay this way, I had a couple batches where the oil separated out as well. After some experimentation I realized that this happened consistently when I got the candy melts too hot. I found that many of the instructions for melting the candy melts got the chocolate too hot. So I always cut the heating time a bit short and stir until any remaining solid chips melt. Hope that helps with the oily problem!
I had that same problem and the temperature thing worked for me. Just heat in your microwave at 50% power for 1 minute, stir, then continue at 50% power for 20-30 second intervals, stirring in between, until almost melted (as per the instructions on the wilton melts bag). Make sure you do the last bit of the melting by stirring the last chunks yourself. Once you add the corn syrup, stir just until incorporated. Over stirring can pool the oil as well.
I tried this on the weekend, but melted the chocolate on the stove with a double boiler. I must have over cooked or something because I left it over night and went to use it the next day, and as I warmed it up in my hands, it got all crumbly.
i would want to try this. Can I do this with compound or couverture chocolates? I don't see any candy melts at our stores here
What is candy melts? Is that baking chocolate?
Candy melts is a Wilton product. You can get them on their website. HTH =)
Here isa blog I came across while researching candy clay, this might help clear up the oil issues. http://fieldsofcake.blogspot.com/2008/02/white-chocolate-candy-clay-and-that.html
Hi for those of you in the UK, you can find candy melts on ebay, and golden syrup is our alternative to corn syrup. :)
first time using candy clay...HELP, it's not as flexible as fondant and is tearing when I try to make ruffles. Used recipe above. Now what? Is there a secret to how thin to roll it. On tv they never seem to have a problem. thanks
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