I've been trying to make modeling chocolate with merckens white chocolate and light corn syrup, and every time I do, the modeling chocolate dries EXTREMELY hard.
AM I DOING SOMETHING WRONG?! Or is that how it is?
I always thought it was supposed to dry super hard. There might be other recipes out there but the one I use is like a rock.
It will be rock hard once it "sets." You can leave it out at room temp for a while and then tear off a section and knead it until it gets pliable. You can also microwave it in 10 second intervals (I usually use defrost), until it gets soft enough to knead.
Good luck - it frustrated me a first too!