I posted this in the candy section but I think I will get a faster response here and not only am I making candy, I'm making cake balls so it qualifies as a cake question too. 
Is there anything I can add to melted chocolate chips (crisco or corn syrup or something?) to use them as a candy coating? I don't want them to be as hard as a chocolate chip when it firms back up. Unfortunately, chocolate chips are ALL I have. The few bags of chocolate candy melts at the only store to get them are old and taste stale and that's not my idea of yummy candy. I can however get fresh(er) chocolate chips. If there is anything I can add so they stay a little soft, what and how much? Thanks for any help!
I made some cake balls last week and they were gross because of the stale chocolate and I really want the next ones to come out good. 
I am not sure what you are dipping, you said candy, do you mean candy centers? There are two ways you could do it. Add 1 Tablespoon of vegetable oil to your melted chocolate chips. Or you could make a recipe of the Sarah Bernhardt chocolate glaze and use it while it is still in a fairly liquid state. I dipped these strawberries in the SB glaze and it worked beautifully. Just dipped, laid them on a parchment paper covered board and referigerated for a minute to set. You can leave them overnight in the fridge, but you should bring them to room temperature for serving so the glaze is shiny again. Here is the recipe for Sarah Bernhardt chocolate glaze and also a link to the dipped strawberries photo.
http://www.cakecentral.com/cake_recipe-2315-Sarah-Bernhardt-Chocolate-Glaze.html
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=ShirleyW&cat=0&pos=173
I'm sorry, 1 Tablespoon vegetable oil to one 12 oz. bag of chocolate chips. I have never made cake balls, is the glaze poured over or are they actually dipped? I would say you would need something to hold the cake ball while dipping, a candy fork or maybe a bamboo skewer stuck into the bottom of the ball and then dip into the glaze. The Sarah Bernhardt glaze never sets up as hard or brittle as just chocolate alone, it sets but still has a nice soft mouth feel when you bite into the cake. Delicious stuff.
Thanks, that is the formula I will use. 
I have only made cake balls one other time and according to the directions here, you dip them. That's what I did but the chocolate was just old and icky and made the cake balls taste icky. The cake part was fine, the nasty chocolate was the icky part.
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