Problem With Candy Clay / Modeling Chocolate

Baking By Blueridgebuttercream Updated 29 Apr 2012 , 5:24pm by Blueridgebuttercream

Blueridgebuttercream Posted 29 Apr 2012 , 2:12am
post #1 of 3

My second attempt at candy clay was a complete disaster. Here's hoping one of you will be able to identify what I did wrong. My first try with modeling chocolate I used semi-sweet and thought it was the easiest recipe in the world - serves me right for being cocky, eh?

I used 12oz Wilton candy melts and 4 Tbs. corn syrup (based on the recipe from the Cake Bible). Melted the Candy melts in the microwave, then poured in the corn syrup (room temp.), stirring while I poured. The mixture almost instantly "broke," becoming chunky and separating. The liquid that separated out was oily-tasting, not sweet.

I've seen warnings not to over-stir the white chocolate versions of candy clay, but it doesn't seem like that could be the problem, because I had barely stirred it.

Anyone else had this problem?

2 replies
doramoreno62 Posted 29 Apr 2012 , 2:59am
post #2 of 3

Ugh, yes! I've tossed a lot of chocolate because of the same reason. I stumbled upon a recipe that worked great for me. It's your basic recipe, the only diffence is you heat the corn syrup before stirring into the chocolate. I use 8 oz chocolate and 3 oz corn syrup. Heat syrup in a small pot until it just starts to boil. Add to cooled (but still liquid) chocolate. Stir to combine. Dont over mix. You should have a smooth paste. It will have a bit of oil, but not a lot. Pour onto plastic wrap. Wrap and refrigerate until hard. Knead as you normally would. I hope this works for you!

Blueridgebuttercream Posted 29 Apr 2012 , 5:24pm
post #3 of 3

Oh, thanks! Good to know that a little oil is normal for next time. Now that I think of it, the first recipe I used called for heating the corn syrup before adding it. Off to try again . . .

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