I think I may be answering my own question here but...
I tried for the first time today to make modelling chocolate/clay.
I used a double boiler to melt the candy melts until melted then added room temperature corn syrup. As I stirred it in it seemed to seize. Is this normal? Now it seems really grainy but if I knead a small piece at a time it does soften but you can still feel the grains in it.
Now what, do I start again? Can I salvage $10 worth of candy melts? lol
Cealy, I heat my corn syrup in the microwave for 15 to 30 seconds before I pour it in and only stir enough to let it mix together pour into plastic wrap and I let it cure over nite in the refrigerator. Next day I get it out and knead it until smooth. (may microwave 5 to 10 sec just to soften a little) Hope this helps Winnie
Could you heat the corn syrup in a feezer bag then pour in the melted candy melts, gently knead it to mix then let it set?
I managed to work enough to make a very basic rose but man it took a lot of kneading to get the grain out of it.
I think next time I will do a much smaller batch and try it different ways to see what works the best.
Thanks for the tip!
I've had the same problem with grainy modeling chocolate when I've used the candy coating, but NOT when I've used real, chopped up chocolate to make it. I was thinking that maybe candy coating/chocolate melts might not be the best to use. I dunno. Weird.
I use white candy wafers all the time and color with gel colors when I knead. I do one batch at a time in a double boiler only until completely melted. Heat corn syrup 15 to 30 seconds and pour into chocolate. stir it a few times and put in plastic wrap in sealed container. (Do not over stir) I always let it cure in refrigerator over nite.
I've never had the grainy effect I don't know if there's a difference in candy melts. I buy mine in bulk at my local grocer.
Thinking more are u over heating the chocolate. I melt over very low heat in double boiler. To high of a temp could be causing the chocolate to become grainy. Maybe someone else has better insight.
Thank you for your help, I most certainly will try it your way next. I have kneaded my chocolate into egg size balls so I will try warming it with my hands and kneading it again to see if its going to be worth keeping,