This easy-to-make chocolate clay can be modeled into animals or used to cover cakes in the same way that white chocolate fondant can. It is great mixed with fondant (2 parts fondant to 1 part clay) to add a nice white chocolate flavor.

14 oz. Package of Candy / Chocolate Melts / Bark / Buttons 
1/3 cup light corn syrup

Melt chocolate bark/buttons following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight.

To Tint: Candy Clay may be tinted. Knead in color until well blended.

To Use: Candy Clay will be very hard at the start; knead a small portion at a time until workable. If Candy Clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out Candy Clay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 in. thickness.

To Store: Prepared Candy Clay will last for some time at room temperature in a well-sealed container.