Modeling Chocolate/Candy Clay

Ingredients:
1 pkt Candy Melts Candy (12oz)
1/4 cup light corn syrup

Directions:

1. Melt Candy Melts following package directions.
2. Add corn syrup & stir to blend.
3. Turn out mixture onto waxed paper & let set at room temperature to dry or best overnight.
4. Wrap well & store at room temperature until needed.

To Use:

Knead a small portion at a time until workable.   It gets too soft, set aside at room temperature or refrigerate briefly.   When rolling out modeling chocolate, sprinkle work surface with cornstarch or cocoa (for cocoa chocolate) to prevent sticky.   Roll to approximately 1/8" thick.

To Tint:

White chocolate/candy clay may be tinted using Candy Color.   Knead in color until well blended.

To Store:

Prepared modeling chocolate/candy clay will last for several months at room temperature in an airtight container.