3. Confectionery Clay Candy / Modeling Clay

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Confectionery Clay Candy / Modeling Clay
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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/




« Last Edit: October 09, 2019, 06:44:33 pm by GingerbreadExchange »
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Loreta Wilson
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