I was trying to make modeling chocolate for the first time and it suddenly went all hard and clumpy as soon as I started stirring in the syrup. What do I do to fix this?
If you can get the mixture evenly reheated somehow without burning anything you can remix.
Next time get the corn syrup the same temp as the chocolate.
'Course any water in the chocolate will cause it to seize and you gotta start over.
Start over as in ditch it and redo the whole thing if it got water even a little condensation in it. But it can totally clump up too. If your corn syrup is mostly incorporated you should be fine though. Just let it cool off and knead it up and you're good to go.
There wasn't any water in it, so I think I'll try to melt it back down. Thanks. 
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