Thanks for posting this recipe. I believe it's just what I need.
hi, I cant get my candy melts until tomorrow. I would like to make roses for SATURDAY! will they still turn out if i dont let it harden over night?
thanks for the recipe, it worked perfect!
thanks for the info look forward to using it
have you ever tried covering a whole cake using this method instead of fondant?
this is a terrific recipe
Can someone please help??? I have tried to make modeling chocolate using white chocolate so I can tint it and it keeps coming out very oily, what am I doing wrong?? I've made it with semi-sweet and sweet chocolate and it comes out perfect!!! But never when I use white chocolate...thanks!
I have the same problem as Lovisa & just thought I was doing it wrong. Any help would be appreciated.
How long should this take to dry?
Can you put it in the fridge to make it harden faster?
I read in Toba Garrets book "the well decorated cake" that white chocolate has a higer fat content ,so when you make modeling chocolate with it, it turns out more oily. It suggested buying some Newsprint (you can buy it at Michaels) to let it harden on and it will soak up the excess oil after you let it set for 2-4 hours. She also mentioned DO NOT overstir when adding the corn syrup. Hope that helps!
I have found that dusting my hands with cornstarch while working with it, helps to absorb the oils and makes white chocolate very easy to work with :) hth
oh, and some of the oil disappears as you let it sit out on the counter to harden intially.
I attempted to make the modeling chocolate using white chocolate. How do I add color to it? I tried using Wilton's icing color but the chocolate became crumbly. What am I doing wrong? Should I paint my figure after it is completed or is there a different coloring product I should try?
Hi guys - I am all new at this. When the modelling chocolate sets - is it still plyable or do you need to 'shave' it to get your shape? Thanks
yes when it sets it is like playdough and i agree use some powder sugar or cornstarch and it works alot better hope this helps
could I use this to make deer antlers? I'm wanting something that will get hard enough to stand up without drooping
How far in advance should I make there to ensure that they'll be hard enough
I love this recipe! I can't believe store-bought ones are $11/lb when it's really pretty simple to make. Didn't even use a double boiler...just microwaved the chocolate.
Just like MMF, I tried microwaving modelling chocolate if it gets too hard and begins to crumble. I put it in for about 8-10 seconds to make it pliable again.
When coloring chocolate/candy, you shouldn't use icing color. You need to use candy coloring. The icing color contains water and will cause your chocolate to seize up.
does this work the same as gumpaste for making detail pieces or 3d models? would love to "play" with this stuff to get some practice in, but its soooo expensive to buy it at the store.
Thanks for all of the great input on here everyone! If I'm a procrastinator and don't have overnight for my chocolate to harden, can I put it in the fridge to speed up the process? Anyone?
Hi there, I just wanted to say "Absolutely Awesome!!!" I love this recipe, I tried it just the way it says it here and it was great, the flavor is awesome, honestly I had some doubt at the beginning because when I mixed the molding candy and the corn syrup, it was very oily, but I left it alone until it was dry, and followed the rest of the instructions, and it turned out great. And best of all, it is soooooo inexpensive. Thank you for posting this great recipe!!
I am just wondering if anyone has any advice on how to paint facial features on when using modeling chocolate. I would love to use it for making 3d figures look more lifelike, but dyes bead off when trying to paint the lashes and brows on...any suggestions?? Email: [email protected]
Has anyone tried to use almond bark for this recipe? I have but it was oily and not as pliable? any suggestions?
OK I WANNA MAKE A 3D UPPER TORSO AND DOUBLE THE RECEIPT BUT USE ONE PART WHT CHOCOLATE AND THE SECOND PART MILK CHOCOLATE WITH OF COURE THE 2/6 CUPS OF OF L CORN SYRUP HAS ANYONE EVER TRIED THIS OR SHOULD I JUST AIRBRUSH TO GET A TAN COMPLEXION AND DOES AIR BRUSHING WORK ILL BE DOING THIS TONIGHT TO COVER CAKE TOMORROW HELP PLEASE
I made some dark chololate, let it set out over night uncovered because or the humidity. Wrapped it in only plastic wrap and let it set for almost a week. Tried modeling a figure over armature wire covered in floral tape and the modeling chocolate would not hold the shape. Tried putting it in fridge to help harden and same problem. Should one add more or less corn syrup to aid this process?
I seem to be having the opposite problem... My "clay"/modeling chocolate (made with white chocolate and corn syrup) was refrigerated overnight and is now ROCK HARD -- and when I'm finally able to break off a piece to knead it, it crumbles. I did not add any water/food coloring, and my hands are dry, so I don't feel that excess moisture is the issue... Is there a way to salvage this particular batch? Or do I need to try again?
This is a super easy medium to use for molding, covering cereal treat sculptures, etc. I use it just like I would fondant or gumpaste when I am in a hurry and don't have time to dry. However, remember it is chocolate and it will get soft if left in a hot place.
Here are some tips I've learned: *You can color the clay with regular gel colors, just do so after the clay has had time to set. *If your clay is hard after refrigerating overnight, let it set out a bit to get to room temp or knead until soft again. *The oil from the white candy melts will seperate, just knead before you use it to reincorporate it back into the dough. *You can refrigerate your piece to harden quickly, just remember it will soften a bit once it's back to room temp. Hope this helps :)
Well I've had this recipe saved for quite awhile and finally have tried it. I just finished mixing it up. I was totally amazed at what the corn syrup did to the chocolate! I can't wait to start using it...which will probably be tomorrow. :)
Can the candy wafers from AC Moore be used to make modeling chocolate?
The candy wafers from AC Moore should be the same as candy melts from Wilton and should be fine to use.
I use the colored candy melts for the color I want and this recipe works great! made 25 chili peppers last night while watching TV. Like playing with a harder version of playdough. Hand heat softened it enough to mold then into a shirt gift box with bubblewrap lining. You have to work quickly or it gets too soft but really a great recipe and easy medium to work with.
This may be a silly question but.....light corn syrup.....is this referring to the color like the clear corn syrup??
cant wait to try, im going to make a ginger bread house and i needed something to decorate with.
Thanks for sharing - easy and quick!
light is the color. I have used this but I add a bit of MMF to mine so that it doesn't soften so fast.
Just tried this recipe and itturned out perfect-- thanks guys!! All the questions and comments really helped me:)
i made a batch last night. it was very oily but i put paper towel in a zip top bag and let it set over night and it turned out great! i am making fenc parts for a cake im working on. thanks for the great recipe! cant wait to make my people!
Made this recipe with wite chocolate - went very oily - after resting it is ROCK HARD - it did drie well - any advice what to do now - can I microwave it to soften it up some?
how do you get modeling chocolate to stick...ex., if i want to make flowers out of modeling chocolate, how do i get it to stick to a fondant covered cake...or if i make a 3D figure and want to put a different colored hat or accessory on it, how do i get it to stick?
for those who are afraid of how hard it is, it is supposed to do that when it dries. I usually take small pieces and place them in the palm of my hands for about 30 seconds to warm it up and then start kneading. the heat from your hands will make it pliable. DO NOT PUT IN THE FRIDGE. no need. Wrap in plastic wrap and then put in a tupperware container. This is awesome and a great way to get vivid colors with the pre dyed candy melts.
I've tried this recipe half a dozen times, using white chocolate chips, almond bark, & white chocolate wafers, & I have yet to ever get a batch I didn't have to throw away because it was unusable. It has turned out rock-hard & crumbly, smooth & wonderful except for the little lumps of hard chocolate that mars anything I try to make with it, too soft to hold its shape at room temp, etc. I'm completely frustrated with it, because it only has 2 ingredients, so it should be a no-brainer! I've tried microwaving the chocolate, melting it in the Wilton melter machine, & using a double boiler. I've tried stirring the corn syrup in a lot, & tried stirring it just a little. I've been sooooooo careful not to get the chocolate too hot. I've avoided getting even a drop of water near the chocolate. I truly don't know what else to do, & if I could just get it to turn out right, I know it would be a very helpful medium for the sculpting work I do--better than the MMF I use now, which always has seams. Anyone have any tips that might help me get even one usable batch? I'd sure appreciate any advice! Thanks.
How far in advance can you make figures with modeling chocolate/candy clay? I can usually make things out of fondant and gumpaste far in advance to dry; is it the same with the candy clay? Thanks!
I made this with Wilton's candy melts and it turned out perfect. I actually Added color after melting it rather than knead it in. Seems easier that way and had no problems. I also put it between 2 sheets of parchment paper and rolled it out and let dry for 2 hours. Tear it apart and knead it like you would fondant. At first it may look crumbly but the heat for your hands will make it pliable. This will definitely be my go to recipe!!!
You can make figures weeks in advance and freeze them. It often looks oily after melting and stirring (as people have mentioned) but if you pop it in the fridge and let it harden up, you can get it out and warm in your hands to re-incorporate it. I also like to blot it off with a paper towel before I put it in fridge to thicken. Use cocoa powder or cornstarch to dust counter top when rolling out. If you get it out of fridge and you're too lazy to spend time kneading it in your hands to soften, you can put it in microwave for 10 seconds and it warms it up. Color it before you add corn syrup. Use the Wilton icing paste not the cheap old food coloring from the grocery store (that might make it seize up). This works great for handmade roses, figures and to top cupcakes. It's a little difficult to cover a whole cake. Tastes SO MUCH BETTER than MMF or fondant.
This recipe is great! i have used it countless times and, using chocolate chips. (mainly because i did not have candy melts on hand). it is fantastic for making purse straps and anything you may want to acheive a leather look with. thanks so much for sharing!!
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