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

Easy Modeling Chocolate (Candy Clay)

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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.
Course Dessert
Cuisine American
Keyword cake decorating
Prep Time 10 mins
Chill time 12 hrs
Total Time 12 hrs 10 mins
Servings 1 cup
Calories 1966
Author Abeer Rizvi


  • 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