I am so frustrated! I have tried using chocolate chips, white chocolate chips and now candy melts and my modeling chocolate always comes out crumbly. I watched and followed sweetwise's video on youtube and still had a problem! Why can't I get this right? This time I used 1 bag (14 oz.) wilton candy melts and 1/3 (2.6 oz) light corn syrup; I melted the candy melts in the microwave on low heat just until it was melted (I have experience doing that because I use to make a lot of lollipops) and then added the corn syrup and stirred it until combined. I have it in a ziplock bag now because I have thrown away three batches already and thought maybe there is some way for me to fix this one instead of wasting more money....PLEASE HELP!!!!

Hi,
I was having the same problem, a CC member told me this,
Heartsnsync -
First, yes, Merckens is a brand of chocolate wafers that are easily melted. For 1 lb. of wafers I gently melt these - do not let them get hot only hot enough to melt the wafers. Matter of fact, they should only get to about luke warm to touch. Once the wafers are completely melted (no lumps left at all), add 1/3 c. corn syrup and stir until well blended and the mixture becomes stiff. Use a spatula to spread the mixture onto a wax paper lined flat dish. I leave mine uncovered at room temperature over night. At first there will be an oily residue on top but by the time it rests this reabsorbs into the mixture. Once the resting time is up I peel it off its paper and place into ziploc bags. To use, break off a chunk and work it with your fingers to soften (it only takes a matter of seconds to pull together). If the mixture seems to oily sprinkle your mat with a bit of confectioner's sugar and kneed some into the chocolate (but not too much). The main thing is not to handle it any more than necessary.

Hope this helps, good luck!

Thanks. Did this work for you? Does yours ever get crumbly or is it tootsie roll texture from the beginning?

When you are melting the chocolate, if the chocolate is old it won't be smooth and shiny in a melted state. You NEED this to happen. Otherwise it will give you crumbly modeling chocolate. You can rectify this situation by adding paramount crystals to the melted chocolate until it's smooth and glossy and flows off the spoon. AT THAT POINT you can add the corn syrup (by the way, you can add regular Americolor gel colors to corn syrup, mix well and add to the chocolate to color it if you like -- works like a charm!) and then proceed as usual. Good luck! Let us know how it turns out!

Hi,
I have not tried this technique yet so I'm not sure, I was in the same boat, the first time I tried making it, I made it and put it in the fridge, BIG mistake, ruined it. Second time made it, left it out of the fridge and it crumbled, ruined again, thought I added too much syrup. Third time made it with less syrup, and it crumbled again!!!
I was getting fed up of wasting ingredients too! I'm making small amounts because it keeps going wrong, I'd love to nail the recipe because modelling choc in the uk is expensive!!

I concur that the candy melts MUST be very smooth and 100% melted....
on this cake here that I made (covered and decorated /w white modelling chocolate), I had to do it twice. The first time was a flop.. very hard and crumbly. The second time, I took my time melting it in the mocrowave and stirring it well, and it came out very nicely..: I used Wiltons White Candy melts.

I have posted this photo already b4, so I apologize :

Hi preciosa225,

I'm not sure about all the steps you took, so I will just tell you how I make mine and then you can compare the two, and hopefully find something in my comments that will help. : O )

I put my Wilton candy melt in a large bowl. I heat for only 15 seconds and then take them out to stir them up a bit. I put the melts back in the Microwave, but this time for only 10 seconds, and then I stir them again. I repeat the same process (10 seconds - stir) until the candy is "almost" melted. It's very important to not over cook the candy, so to avoid this I will pull the candy from the Microwave when I see that only a few small candy "hard" bits remain. I will then just stir the candy by hand until the small bits melt.

I then added the corn syrup, and mix until just blended. I double wrapped my candy in plastic wrap and then put it in a zip lock bag (make sure you don't have any air in the bag) and let it sit out on the counter for 24 hours.

After the 24 hours I kneed the candy (it's going to be a little hard) for 3-6 minutes (but, the warmth of your hand will soften it up).

The candy clay should now be ready.

Oh, not sure if you know (I didn't), but be sure to only use coloring that is specific for candy.

Tammy

@fondantgrl
Hi, so this wonderful cake was made with homemade white modelling choc? do you think the crumbly problem is that the chocolate was not melted properly?

I used to have the texture problem too until I decided to melt the chocolate the old fashioned way and not use the microwave. I heat water to a boil in a pot , then take it off heat. I put the chocolate (white or dark) into a bowl and set it over the hot water. then I wait sometimes up to 20 min. until the chocolate is soft and can be stirred. It works ever time. I figured that I was just getting the chocolate too hot in the micro ...remember it continues to warm up after you take it out of the microwave. I figured the warming of chocolate over hot water would be slower and safer and so far it's worked. I do the same for ganache....no microwave....just pour hot cream over the chocolate. it takes longer but I'm never disappointed.

bobwonderbuns - I didn't know you could add regular Americolor gel to the corn syrup and then blend into the melted candy -- I will have to try that next time I work with chocolate. When I first started making candy I tried to add coloring gel to the candy - what a mess I had.

fondantgrl - Your cake is really pretty.

Tammy

Thank you all for your help. I am going to try it again because this batch is definitely ruined. Maybe I am heating it too much but it seems smooth and shiny when I am done. However, once I add the corn syrup it seizes a bit (which is what I hear is supposed to happen) but then it gets crumbly and breaks apart. It releases A LOT of grease/oil while sitting and I've tried kneading that back into it but no help! I am going to take all of your tips and try again! Wish me luck!!! And thanks again! By the way, that cake is BEAUTIFUL!!!

Great advice everybody!

I always put my corn syrup in with my candy melts before putting them in the microwave.It does tend to be oily but once cooled down it mixes back in.I let it cool on wax paper.If I need to use it right away I put it in the freezer for a few min. before kneading.The first time I made candy clay I burned it because I added color before melting it and because it seized up I thought it wasn't melted,lesson learned there,I learned to always add the color once mixed and cooled but I will have to give the corn syrup trick a try,thanks bobwonderbuns for the tip.I can't figure out what you are doing though,other than adding color before microwaving maybe?I have abused wiltons...put it in the freezer,fridge you name it and it still works great for me.

I take two sauce pans...one a little larger than the other making a double boiler....put a small amount of water in bottom pas, and put chocolate in the top pan stirring it as it melts MAKING SURE NO WATER GETS INTO THE CHOCOLATE)................when the chocolate wafers are almost melted I remove from heat and continue stirring until it is completely smooth, adn then add corn syrup stir to combine and then scoop out onto wax paper then put in a zip bag....I refrigerate until it hardens up then store at room temp...cut off a small amount needed and warm in hands and knead until its workable...hope this helps....I am old school....don't trust the microwave so much

I wait for about 5 mins. b4 I add the corn syrup.. I do not suck out the grease out of it because to me that grease should be in there and is a part of the entire mixture and is not meant to be taken out of the mixture. But if the corn syrup is added too early, then that grease will come out, but if the temp. is right, it will mix in w/ out a problem and helps the modeling chocolate a lot more silky smooth..

not my opinion, but my experience..
Here is another chocolate modeling cake I wrapped in in Wiltons Candy melts modelling chocolate;

Great advice, everyone I think I'll attempt another batch too!

This entire post is such wonderful advice! I think I'll try to make a batch using all the tricks I've just read!

thanks for all the tips and hints. I've been hesitant to try making it.

Great advice. I will be trying out these tips this week. Thank You!!

Agreed, you guys are AWESOME!! I'm going to try a few of the new techniques I've heard about on here!!

I do, however, have a question -- if you have a batch of set up, crumbly candy clay, can you remelt it and add paramount crystals then reset it? Would that work?

So much great advice!

I love it when so many people have different ideas on how something can be done.

I'm going to try coloring my syrup before I mix it in with the melts, and to also let my candy cool down a bit before I mix in the syrup.

Thanks everyone

Im so glad that i saw this, I had asked this question a few weeks ago and never got this many responds. I was having the same problem with the modeling chocolate, Tried many of times and got sick of it, Everone always says how easy it is to make it, I would say ( yea right) Now i`ll have to try all these tips on here and try again,, thanks to all.


Fondantgrl, Your cakes are absoluty beautiful, On that blue cake did you use a crimper for the design on the sides