Candy Clay/modelling Chocolate

Sugar Work By Aleksandra-k Updated 1 Jul 2011 , 7:49pm by sweetflowers

Aleksandra-k Cake Central Cake Decorator Profile
Aleksandra-k Posted 1 Jul 2011 , 7:29pm
post #1 of 2

Heeelpp! I made some white candy clay today for the first last night using the recipe 14oz chocolate to 1/3c corn syrup and left it to harden over night and I went to work with it this morning but before i even staring making anything it was too soft.

So my question is could i melt more white chocolate and then and it to the candy clay to make is better?

TIA icon_biggrin.gif

1 reply
sweetflowers Cake Central Cake Decorator Profile
sweetflowers Posted 1 Jul 2011 , 7:49pm
post #2 of 2

It's messy, but I've done it. And it seems to work. Since all makers of chocolate are different, you have to adjust your recipes depending on what the brand is. For Merchens, I use 1/3 C to a lb , for Wilton 1/3 C to 14oz.

forgot to add, if it's soft because of the heat, you can refrigerate it to harden it up.

Quote by @%username% on %date%