Gingerbread Exchange Community
Recipes => ...for other decorations => Topic started by: GingerbreadExchange on September 20, 2014, 11:56:59 am
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Confectionery Clay Candy / Modeling Chocolate
10 oz. Candy Melts (Large batch use 40 oz or 5 cups)
2 oz. clear Corn Syrup or Liquid Glucose (Large batch use 8 oz or 1 cup)
Melt coating. Heat corn syrup/glucose until warm. Blend coating and glucose together. Refrigerate for at least one hour until firm. Work a small portion of the clay at a time. Heat of hands will soften consistency.
View a helpful video here:
https://youtu.be/8oZhbQC3aSI
To see how and WHY you need to use modeling chocolate: https://mcgreevycakes.com/modelingchocolate/