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

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.
Prep Time10 minutes
Chill time12 hours
Total Time12 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 cup
Calories: 1966kcal
Author: Abeer Rizvi

Ingredients

  • 12 oz. Wilton's chocolate candy melts
  • ¼ cup Light corn syrup

Instructions

  • 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!

Notes

  • 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. 

Nutrition

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