Modeling Chocolate White

Ingredients

  • 2 ½ Cups + 2 Tablespoons of Nestle Toll House Premier White Chocolate Morsels
  • ½ Cup of Karo Syrup

Instructions

  1. Melt White Chocolate Morsels in Microwave and let cool till luke warm. Heat Karo Syrup in Microwave for about 20 seconds , let it reach a luke warm temp. Mix melted White Chocolate Morsels and luke warm Karo together by hand-do not use a mixer. It will take a couple of minutes to mix it together, at first it will look really strange and oily, it will be ok. Once you have it mixed together put it in the fridge for about 15 minutes then take it out and knead it for a couple of minutes, now you have modeling chocolate. Store at room temperature in an airtight container.

Comments (23)

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how long can you store this and where? like at room temp or in fridge or freezer? I have never used molding chocolate..sorry for such a stupid question!

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I've tried several different recipes for white modeling chocolate and this one was by far the easiest to make and easiest to work with. I've had trouble with other ones using "fancy" chocolate getting way too greasy or being too difficult to work with (too sticky, got soft way to fast, very difficult to work it to usable form after letting it set up, etc.) This one was wonderful off the bat. I actually made two different recipes side by side so I know the conditions were the same and this one came out much better than the other using "good" chocolate. The other bonus with using the white chocolate chips is that the modeling chocolate came out more white. Some of the others I've made have kind of an off-white tint to them which isn't good if you need to make something very white (like a Tae Kwon Do uniform). Thanks for sharing!!

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I forgot to add in my (very lengthy) post. I did let it set in the refrigerator overnight so I don't know what it would be like only waiting 15 minutes before trying to use it as the recipe says. I'll have to try that sometime because that would be fabulous if that worked.

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I just made this today and it turned out great! I was able to roll with with a rolling pin and cut it with a pizza cutter. I also colored it with americolor gel color and plan to use it to make chocolate stripes around a cake. Thanks for the great recipe!

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Hi! Forgive me, do you add the food coloring to the heated mixture -still on the stove or do you let it cool (and how long) before adding the color? Thank you so much for all of your help! :)

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tatechloeandllucysmom: If you are using a color that has ANY water in it, do not add it in until after the chocolate has set up. If you add it while the chocolate is still "melted" it will sieze and become very lumpy! I found this out the hard way!

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having problems with it cracking when I try to make ruffles and when I'm rolling it out. thinking of going back to fondant. that seemed way easier to work with. very disappointed as I was going to make a Marilyn Monroe cake for granddaughter, and wanted to make ruffles that looked like MM's dress.

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I followed this recipe exactly and I ended up with a VERY oily batch of squishy white chocolate. Tasty, but not model-able. Any insight? I know the recipe said it would be oily at first, but as I continued to stir, it just got worse and worse. :-(

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Tried this recipe twice! Followed directions exactly and both times it never came "together" it was cracking and dry, it was a mess and a waste of money.

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I have tried other recipes similar to this, and every time I try, it turns out crumbly...very similar to what lyndim described in the above post. What am I doing wrong?!


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