Hello everyone I was wondering if someone had the answer to this question. I have made chocolate clay before. The dark chocolate is very workable and setsup nicely, but I hae not had success with white chocolate clay. It doesn't matter how long I leave it in the fridge when I start working it, it turns to mush in my hands. Do I need to mix it in with something else (fondant maybe)? Or can I tweak the amount of corn syrup? any insight would be very helpful.

Thank you.

You've accidentally got a double post... On the other post, I suggested that you can add some fondant to your white modeling choc if yours is too soft. It's common for the white modeling choc to not be quite as firm as what's made from the regular chocolate.

HTH,
Deanna

Ok, I guess I'll try that. Many thanks!

For the white candy melts, you need to add less corn syrup. The recipe I use is 12 oz dark chocolate melts to 1/3 c of corn syrup. For white chocolate (or the dyed colors) I increase the candy melts to 14 oz for 1/3c corn syrup. I got these recipes from someone on CC.....can't remember who.....but it works great.
I never have fondant around, cause I can't stand the stuff.
Heather