How to Make Modeling Chocolate {Candy Clay}

Learn how to make easy homemade modeling chocolate (candy clay) with 2 ingredients: Candy melts and corn syrup. Great for cake decorating and a good alternative to fondant.

The first time I heard of this was while watching Cake Boss. Buddy was using it to make a tree and it looked super cool! I finally tried it out and love it because it tastes so much better than store-bought fondant. It’s almost better than even my Homemade Marshmallow Fondant. I even used this clay to make the following Flower Basket Cake (Basketweave).

Easy Modeling Chocolate Rolled Out on Table With Heart Cut Outs

What is modeling chocolate? Does it taste good?

It’s edible chocolate clay and is used in cake decorating. It’s more durable than fondant and doesn’t tear as easily. Yes! It tastes delicious, just like Tootsie Rolls.

How to make modeling chocolate from scratch?

  1. Heat chocolate- Until smooth.
  2. Add corn syrup– And mix until combined.
  3. Let it set- Overnight at room temperature.
  4. Use it for decorating– Your cakes and cupcakes.

Easy Candy Clay Ingredients

  1. Chocolate– I prefer using candy melts because you can use pre-colored ones, which means there is no need to mix in color and that’s very convenient and saves you time.
  2. Corn syrup- Definitely use light corn syrup to prevent discoloration.
Homemade Candy Clay Hearts on Wood Background

Is candy clay same as fondant? (Modeling chocolate vs. Fondant)

No. They are made with different ingredients. Candy clay is made primarily with chocolate and fondant is made primarily with marshmallows. Candy clay doesn’t dry quickly like fondant when you leave it unattended. You also don’t have to worry about covering it up immediately while doing your work. Furthermore, you can use the warmth of your hands and fingers to blend any seams or tears, which is difficult to do with fondant. It also tastes better than fondant and is just as pliable.

Since it dries slower than fondant, this chocolate clay is also a better choice for doing intricate, detailed, realistic sculpture work, faces and figurine work. It’s great for blending, molding, shaping.

However, there are some drawbacks to using candy clay. It’s much heavier than fondant and that means your decorated cakes will be heavier too!

Can you mix it with fondant?

Yes! It adds a lot of elasticity and becomes a better product for making figures and decorating desserts, overall.

Edible Chocolate Clay Rolled Out on Table With Small Cookie Cutter

Tips and techniques

Use real chocolate instead of Candy Melts- Use the following ingredients: 1 pound chocolate (the best baking chocolate you can find like Ghiradelli) and 1/2 cup light corn syrup. The instructions are still the same. Different brands of chocolate behave differently because they all have different fat content. It will take some trial and error to get the correct ratios.

Do not knead and mix too much– Over-kneading makes mixture very oily and crumbly and almost impossible to work with.

If your mixture is very crumbly and starts falling apart- This means you should add a little more corn syrup and heat and knead to bring all the crumbs together into a play-doh form.

If your mixture is too soft- You should add less corn syrup next time and chill in fridge to make it firm.

Add color to white clay- Use oil-based colors. Liquid food coloring will seize the chocolate.

Make a bigger batch– Just double all the ingredients.

Can you cover cake with candy clay? Yes! Ice the cake (such as this Chocolate Coffee Cake) smoothly in American Buttercream Frosting and then roll out this clay and spread it over the cake. Cut off excess with a knife. Smooth it out with the warmth of your hands or the smoothing tool. Some people prefer covering the cake in panels of this clay rather than spreading it over the cake. That is what I would recommend for larger cakes. Smaller cakes can easily be covered in one go.

You must let mixture set overnight– Because it allows for the best texture that’s not too soft and not too firm.

Collage Image With Step by Step Pictures on How to Make Modeling Chocolate or Candy Clay


Room temperature– Keep it covered tightly in saran wrap and Ziploc bag away from humidity and sunlight for up to 2 weeks.

Refrigerate- Keep it covered tightly in saran wrap and Ziploc bag for up to 1 month. Knead with your hands to make it soft and pliable again.

FreezeKeep it covered tightly in saran wrap and Ziploc bag for up to 3 months. Thaw to room temperature and knead with your hands to make it soft and pliable again.

Mode Baking Tips

Easy Modeling Chocolate or Candy Clay Rolled Out on Table With Heart Cut Outs
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Easy Modeling Chocolate (Candy Clay)

Prep Time: 10 mins
Chill time: 12 hrs
Total Time: 12 hrs 10 mins
Learn how to make easy homemade modeling chocolate with 2 ingredients: Candy melts chocolate and corn syrup. Great for cake decorating and an alternative to fondant.
Yield: 1 cup


  • 12 oz. Wilton's chocolate candy melts
  • 1/4 cup Light corn syrup


  • Add candy melts in a microwave-safe bowl and start heating and mixing at 15 second increments. 
  • Continue doing this until chocolate is completely melted.
  • Now, pour corn syrup and mix until it's just combined. Please do not over-mix since it will start to break down and become very oily.
  • When it looks like a wet and messy blob, pour it out on a sheet of saran wrap and and flatten it with your hands.   
  • Let it come to room temperature and then, wrap it completely in saran wrap. 
  • Keep it at room temperature overnight.
  • Your candy clay is ready to be used the next day.
  • It will be hard and can be easily softened by kneading for a few seconds.The warmth of your hands and fingers will make it soft.
  • If candy clay is too soft, chill in fridge for a few minutes to make it firm again.
  • Roll it out on a surface that's been sprinkled with cocoa powder (for brown modeling chocolate) or powdered sugar (for other colors of modeling chocolate).
  • Cut shapes with cutters and decorate your cakes and cupcakes. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed bag in the fridge for up to 1 month or at room temperature for up to 2 weeks. 


Calories: 1966kcal, Carbohydrates: 271g, Protein: 13g, Fat: 117g, Saturated Fat: 68g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 38g, Sodium: 107mg, Potassium: 987mg, Fiber: 19g, Sugar: 241g, Calcium: 93mg, Iron: 9mg
Course: Dessert
Cuisine: American
Calories: 1966
Author: Abeer Rizvi

15 comments on “How to Make Modeling Chocolate {Candy Clay}”

  1. Sweet…. I also love cake boss; so many new things to learn…


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