Modeling “Chocolate”

16 oz candy melts (weight)
3 oz light corn syrup (liquid)
  1. Line a cookie sheet with wax paper
  2. melt the chocolate according to package directions (1 minute at 50% power or defrost setting, stir, 30 second increments until melted, stirring in between)
  3. add corn syrup, only stir 3-4 times, wait 4-5 seconds between each stir (should look like really soft dough/ thick batter)
  4. spread “chocolate on waxed paper, and cover with another sheet of wax paper, and allow to set over night
  5. peel wax paper off, knead small sections and add food color
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