I read a recipe for a white chocolate fondant by adding corn syrup to melted white chocolate. Needless to say I tried it and -you guessed!- it didnt work out well. It tastes fine, but it a weird textured blob sitting in a mixing bowl now. I used two packages of Ghiradelli chips and 2/3 cup cornsyrup. Any ideas what I could use this for? Or is it a total waste? Any good recipes?

Sounds like candy clay. Once it cools, try kneading it and see if it turns into something you can use.

its modeling chocolate, if its grainy you may not be able to use it. I will tell you one thing with white chocolate modeling clay its very greasy. Its the nature of white chocolate. use it like you would fondant. or to make figures.

the bustle part of this cake i did is white modeling chocolate i made.

http://cakecentral.com/gallery/1647592/peony

You need to let it sit for several hours. It will firm up and reabsorb some of the oil;however, it does get oily again as you work it. I usually let it sit overnight wrapped in plastic wrap and then scrape off any congeled fats that might be on the surface before working it. I almost always use it in a 50/50 mixture of clay/fondant. Helps to keep it firm.

Are you saying, you added the corn syrup and melted chocolate to the fondant, Or am i misunderstanding? If you made modeling chocolate with the white chocoate and corn syrup(never have a problem making white chocolate modeling chocolate. After making the modeling chocolate and it sets up for a while, then you can add so much of this modeling chocolate to so much fondant.You can mix it 50 -50, 70-30, etc. It is really good that way. So tell us , just what and how you did it. thanks.

I add finished and rested modeling chocolate (clay) to finished and rested MMF. 50/50 is the ratio I prefer. If I make it on Tuesday, I'll mix it on Wednesday (b/c I prefer an overnight rest). Does that make more sense?