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Candy Clay/Modelling Chocolate

post #1 of 2
7/1/11 at 12:29pm
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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?

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post #2 of 2
7/1/11 at 12:49pm
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.

 tutorials at www.sugarartbytami.com

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 tutorials at www.sugarartbytami.com

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