My clay is too soft. Do I add more chocolate to make it more stiff? That makes more sense to me than more syrup.
what recipe did you use.. that would help.. you can mix it with good tasting fondant and make it more durable also..
Here again, it would help to know what recipe you used. I prefer to work with real chocolate as the candy melts seem to be too soft with the heat of my hands. Did you knead it too much? Have you tried placing it in the fridge periodically while working with it? I'm hoping someone can help you solve the problem for I really like working with it as versus fondant. (Just my opinion.)