How To Make Modeling Chocolate Using Candy Melts

Kaysie Lackey demonstrates how to make modeling chocolate with candy melts and corn syrup.

[@joeytai9465]

Thank you for this video Kaysie. I like the idea of mixing the heck out of it instead of stopping at just the right moment before it is ruined.

[@shelbyd.5178]

I use this recipe anytime I need to make modeling chocolate and it’s fool proof. I very much prefer using modeling chocolate over fondant so I greatly appreciate this tutorial.

[@ladywoodelf]

This worked wonderfully using Wilton Chocolate Candy Melts. After watching this video, every batch of modeling chocolate has turned out perfect. Thank you❤

[@juanitamas9005]

I really really like your message I discovered that through trial and error I thought I was the only one that I stand corrected thank you

[@cakemetoo]

thanks kaysie!

[@josykeully637]

Thank you Kaysie

[@Dawn2Dusk23]

Amazing! :D

[@shaegall]

Hi, made my first successful batch of modelling chocolate thank you so much for this tut. You mentioned you were going to do one with real Choc, have you done this as yet? Have a bucket load of Choc I need to use very soon.

[@mariarugolo2487]

I made the 454g candy melts to 115g corn syrup. I think the 1-1/2 minutes may be too much to microwave this amount of corn syrup. I realized too late that you were baking your tutorial on a 4lb batch of candy melts and larger amount of corn syrup. My chicane seized up as soon as I added the boiling corn syrup. I kept at it though and it's cooling wrapped and resting until tomorrow - I'll update then. Great tutorial - many thanks.

[@talyabarbanente684]

I tried this with white candy coating, and it turned out ok. It did get super oily for a bit but it incorporated back in after 10 min of stirring. I kept it on low/med low heat while stirring.

[@briannacampbell3264]

Oh and if I make a batch like this how long can I keep it wrapped and sealed up for? !!! Plz and let me knoe on both my question ps!!😊😊 and love this video btw!!👍🏻

[@sonjadietrich7187]

Please can you tell me one more time the ratio from candy melts to corn sirup?It's so hard for me to hear it...Sorry...and thank you for this Video! !!!I am from germany and love the other Video of modelling choclate tooo!!!!

[@joeytai9465]

I think she said a single batch is 454g of Candy Melts to 115g of Corn Syrup.

[@ladywoodelf]

Can you color with candy coloring after the batch had hardened and cooled?

[@dcordero1984]

Made 454grams melts with 115of corn syrup and it worked as far as incorporating the fats but..... When it set it set very hard which is what its supposed to do when kneaded it it look beautiful but for some reason its soft. Not melting soft but a tad bit too soft where it doesn't hold its shape like you demonstrated. Can we add tylose to chocolate? How much?... Should you add tylose and powdered sugar mix? TIA❤

[@stevemooney7244]

Can you use colored candy melts?

[@debkroger9580]

Thanks for the tutorial. I made a batch following to a tee mine is oily on surface and crumbly hardly holds shape. What did I do wrong?

[@InnovativeSugarworks]

Deb Kroger Hi Deb, Your modeling chocolate is okay! It sounds as if you did not stir the batch long enough to reincorporate the fat from the candy melts, next time work it over the double boiler for a while longer. You can still use the batch you've made with the fat separation on the surface, all you have to do is knead it back in; do this by breaking off small sections and warming it in your hand, or in the microwave on low power for 10 seconds at a time. Here is a video to help you evaluate your modeling chocolate: kzbin.info/www/bejne/ape3foKMmq-Vi9E

[@janicemastin-kamps8418]

I'd like to make this with Lindt white chocolate bars. Would they work, or would I need to make changes? Thank you!

[@janhaviraghunandan8230]

I noticed that you continued to stir with your own on the double boiler? Was the heat still on and is that part of the process that helps the fats mix back in?

[@innovativesugarworks144]

Yes, keep it over heat the whole time...gentle boil :)

[@Caulaysmom]

Innovative Sugarworks Thanks I was wondering the same thing! I usually melt mine in the microwave so what would I do in that case? Also since you stir it so much the oil separates and then combines back in?

[@meghanhengesteg5320]

Mary Thompson Keeping the chocolate/candymelts over the double boiler is what allows you to recombine the fat and chocolate. You have to do this method with a double boiler, if done in a microwave the chocolate will cool before it smooths out.

[@shellb12394051]

Kaysie, Hi! About how long did you stand there and stir that batch? I did 1 lb just to try it and the fats never re absorbed after 10 minutes (my arm) 😁 ha ha!! Also, do you cover it overnight? Thx so very much!!!

[@InnovativeSugarworks]

Michelle Bauer Hi Michelle! The double boiler might not be hot enough...what chocolate are you using?

[@shellb12394051]

Innovative Sugarworks I used wilton last night & I'm sorry it wasn't a double boiler it was what you were doing :) a pot with water underneath a stainless bowl. Can you also give me an idea as to how long you stood stirring for that quad batch so I have an idea? I was doing this on a regular stove top -- took about 10-15 minutes to even melt the chocolate. This morning it looks/feels pretty nice but it's got absolutely no stretch it comes together but I can knead it like fondant?? Thx!!!!

[@InnovativeSugarworks]

Michelle Bauer It is important to use a double boiler, keep water heated to a gentle boil. Your chocolate should be smooth and melted, but not hot, before adding the corn syrup (remember to warm in microwave before adding). Stir continuously with a spatula, it will take 10-15 min (possibly longer depending on size of batch) of working to reincorporate the fat that separates out. The modeling chocolate should be glossy, smooth, and pull away from the bowl when finished. After the modeling chocolate has cooled it will be very hard and possibly crumbly, don't be discouraged, all you need to do is warm it up. Kneading by hand is time consuming but allows for having the most control. If you want to speed up the process, place small amounts in the microwave and heat on low for 5-10 seconds at a time. The Modeling Chocolate should be malleable and hold shape, similar to clay or play dough. Try mixing fondant into your modeling chocolate as we like using a 50/50 mix to cover sculpted cakes or to prevent fondant from drying out so quickly! Our Sugar Shapers are perfect for blending away the seams, just dip them in a bit of water and smooth away any cracks, seams or flaws :)

[@lifeafterj8060]

can you use the chocolate melts that are colored already?

[@meghanhengesteg5320]

+Jennifer Nieto Gomez Yes, you can select any color of candy melt you would like, then it will not be necessary to add additional color. We have found that the "Bright White" color of candy melt does not work well if you would like to color though.

[@TheNicMMc]

What's the amount of white candy melt to the corn syrup?

[@InnovativeSugarworks]

+Nicole McIntosh Thanks for asking! The ratio is 454g/16oz Candy Melts and 115g/4.5oz of corn syrup. If you're multiplying, don't go greater than 4lbs candy melts.

[@TheNicMMc]

Thank you. I wasn't able to hear from the video.

[@cw4091]

Can you simply do this in a mixer or must it be over heat?

[@meghanhengesteg5320]

It must be done over heat or the mixture will cool and not work. It should be done over a double boiler to prevent burning the candy melts.

[@shellb12394051]

Did you cover it to sit over night? Which wilton melts were/are that white?? Thx Kacey

[@InnovativeSugarworks]

Michelle Bauer Hi, the modeling chocolate does not need to be covered after being spread into the plastic lined sheet tray. It is best to let it cool and set up over night. Knead any coco butter that may be on the surface back into the modeling chocolate. If you would like to speed up the kneading process, you can place a small amount of Modeling Chocolate in the microwave on low in 5-10 second intervals. We used Wilton Candy melts in White, the Bright White does not work as well and does not color well (if adding color)!!!

[@shellb12394051]

Innovative Sugarworks I used the marshmallow because it was so "white" anyway one last question "should" it be stretchy sort of like fondant after it sits over night & you knead it? It shouldn't just be a clump that doesn't stretch correct? Can you tell me how long you stirred your quad batch? Thx again!

[@InnovativeSugarworks]

Michelle Bauer Also check out this video we just posted for more details regarding modeling chocolate :) kzbin.info/www/bejne/ape3foKMmq-Vi9E

[@briannacampbell3264]

Can u please give me the recipe for only half this!! And the corn syrup not weighed but measured?!? Please!!!!!

[@InnovativeSugarworks]

+Brianna Campbell Hi Brianna. Halving the recipe would be 8oz candy melts and 2.25oz corn syrup. In terms of the corn syrup, oz refers to liquid ounces, not weight. In you're outside the United States, that converts to about 67 milliliters. Thanks for asking!

[@TheLittleBlackShadeTree]

I have been trying so hard to make a successful batch of modeling chocolate but every time I stir in the corn syrup, the batch seizes up. I have tried the melted candy melts being hot, being cool (but still melted), and I've tried mixing only 10 scoops or so. The batch doesn't even give me the chance to stir more because it becomes the equivalent of hard scoop ice cream, not mixable at all. I've watched at least 8 tutorials today and am running out of candy melts. Please help.

[@cw4091]

I think she is keeping it over heat.

[@Nolovelost0034]

Sooo mine is sticky how to I fix it ?

[@joeytai9465]

UPDATE: Unfortunately, this did not work for me. I stirred for 25 minutes. The oil never reincorporated, and it certainly looked nothing like what it looked like in the video. There was oil all over the surface when I finally gave up. Expensive experiment.

[@cw4091]

Did you do it over a double boiler/heat?

[@ambertaylor8381]

This recipe is a dud. Tried twice and just like other commenters, I was unable to ever reincorporate the liquids to the candy melts.