Why Is My Modeling Chocolate Greasy!

Sugar Work By tenleysmommy Updated 10 Apr 2016 , 11:46pm by jgifford

tenleysmommy Posted 12 Jul 2009 , 12:24am
post #1 of 13

So I made two batches of candy clay from candy melts.One white one dark cocoa both are so greasy its just gross.I used one 14oz bag of candy melts and 1/3 cup light corn syrup.,and let it set overnight.What went wrong?Any suggestions?

12 replies
drakegore Posted 12 Jul 2009 , 1:33am
post #2 of 13

the white has a higher fat content than semi-sweet.
while slightly reducing the amount of corn syrup will help, the best help will be to absorb or blot the fat before wrapping to age. toba garrett recommends laying it on clean (unprinted) newsprint to absorb the fat.

milk chocolate has higher fat content too.

i am not sure about your dark cocoa, but it sure sounds like the same problem.

tenleysmommy Posted 12 Jul 2009 , 2:19am
post #3 of 13

Thank you for your response,I will try to blot of the grease and see if I cant find some newsprint.

cakeflake80 Posted 23 Jul 2009 , 4:42am
post #4 of 13

I noticed the same thing. I made my first batch yesterday and even though I followed the directions exactly, I immediately felt as though there was just too much corn syrup. As soon as I mixed it I picked it up and squeezed it over the sink to drain some of the excess liquid that seemed to be oozing from it. Then I blotted it with a paper towel before wrapping it up. This morning I kneaded it and it wasn't that greasy...but still enough that I will definitely reduce the corn syrup next batch.

drakegore Posted 23 Jul 2009 , 12:19pm
post #5 of 13

those candy melts are just greasy, bleh.
i am not a big fan of the candy melt clay for that reason. i make it when i have to, but if i can use regular chocolate, i do.
blotting before you age or wiping it down after are pretty much the only ways to address it that i know of (i would love to hear if anyone has a different way). maybe change candy brands to see if you get a better performance?

white and candy clay recipes SHOULD (but i see a lot that don't) already have a reduced amount of corn syrup in them to help compensate for the additional fat in the white/candy. at 14 oz. to 1/3 cup, this one already has about the lowest you can add and still get good clay. corn syrup is fat-free so reducing it further will probably not help the greasy feeling and may leave you with crumbly clay. if you decide to give it a try, i would love to know how that works for you.


DreamCakesOnline Posted 27 Jul 2009 , 1:39am
post #6 of 13

Not sure where I saw it, not on CC because it was before I joined, but I thought you were only supposed to add 1 tablespoon of corn syrup to a bag of candy melts. I did this and mine was not greasy but once it dried it was a little on the crumbly side. The sweet spot, so to speak, must be between 1 tablespoon and the 4 in a quarter cup...

cakeflake80 Posted 27 Jul 2009 , 7:25pm
post #7 of 13

My recipe called for 1/3 cup of corn syrup and one bag of melts...so maybe I should look for a different recipe!!! I knew immediately it was too much....it was oozing liquid all over the place. Even now that it's completely set it has a shiny, greasy appearance to it. I was planning on using it for flowers for an upcoming cake, but I am starting to reconsider fondant/gumpaste mix even though I don't like the taste.

drakegore Posted 27 Jul 2009 , 8:50pm
post #8 of 13

it will still make great flowers. wipe whatever grease off that you can, and then just knead the rest back in. it will end up looking better than you thought it would after it's been kneaded. but still, not my favorite clay to work with ....

hellie0h Posted 31 Jul 2009 , 12:54pm
post #9 of 13

Here are 2 links to modeling chocolate recipes. Not the standard 1/3 c corn syrup.
You need to weigh the chocolate on scales to get the proper ratio of chocolate to corn syrup.

majop Posted 2 Aug 2009 , 2:34am
post #10 of 13

yes, it is definitely greasy. i got a tip from my instructor to squeeze the liquid from the mixture as it cools and discard it. also i left it 2-3 days to set and it is beautiful to work with. hope this helps.

ajr101 Posted 9 Apr 2016 , 11:09pm
post #11 of 13

From all of the websites I've looked at, this happens because we've over-stirred our combination of chocolate and corn syrup. I have found and used a recipe that calls for 1/2 c corn syrup per lb of chocolate (1/3 c if using candy melts); when stirred just until soft serve (ice cream) consistency, then wrapped to set, it turns out perfect. I don't believe the excess of corn syrup is the problem here. 

costumeczar Posted 10 Apr 2016 , 3:13am
post #12 of 13

The recipe using candy melts is 1/3 cup of corn syrup to 14 oz candy melts. Some of the newer colors of candy melts aren't 14oz, though, so you have to check the bag size and reduce the corn syrup a little if that's the case.

It'll be greasy if you add too much corn syrup, or if you stir it too much when you're mixing it into the melted candy. Once it starts to seize up make sure you've stirred it all in so there aren't any streaks of unincorporated candy melts, but then stop stirring and let it set up. If you stir it for too long it can get greasy or grainy. 

jgifford Posted 10 Apr 2016 , 11:46pm
post #13 of 13

I make modeling chocolate a lot ~ I usually cover my cakes with it instead of fondant since it tastes so much better. I have found that most recipes call for too much corn syrup.

I use 1~1/2 pounds of chocolate (candy melts, almond bark ~ whichever kind I'm using at the time)  to 1/2 cup of corn syrup. No more than that.

But here's the secret...after you melt the chocolate and stir in the corn syrup, turn it out on waxed paper on the counter. AS SOON as it's cool enough to handle, knead the excess oil out of it. It's gonna be messy and it will be yucky and crumbly, but as you knead it, it will smooth out and be beautiful.

Allow it to rest for at least a few hours, preferably overnight. I don't ever refrigerate mine since I treat it just like fondant from this point on. 

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