Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Candy Clay/Modelling Chocolate
New Posts  All Forums:Forum Nav:

Candy Clay/Modelling Chocolate

post #1 of 2
Thread Starter 
Heeelpp! I made some white candy clay today for the first last night using the recipe 14oz chocolate to 1/3c corn syrup and left it to harden over night and I went to work with it this morning but before i even staring making anything it was too soft.

So my question is could i melt more white chocolate and then and it to the candy clay to make is better?

TIA icon_biggrin.gif
post #2 of 2
It's messy, but I've done it. And it seems to work. Since all makers of chocolate are different, you have to adjust your recipes depending on what the brand is. For Merchens, I use 1/3 C to a lb , for Wilton 1/3 C to 14oz.

forgot to add, if it's soft because of the heat, you can refrigerate it to harden it up.

ORIGINAL creator of Gelatin Bubbles

Reply

ORIGINAL creator of Gelatin Bubbles

Reply
New Posts  All Forums:Forum Nav:
  Return Home
Cake Central › Cake Forums › Cake Talk › Candy Making & Pulled Sugar / Blown Sugar › Candy Clay/Modelling Chocolate