White Chocolate Fondant (Candy Clay)

By trf0ster

Ingredients

• 1 package (14 oz.) Wilton candy melts, White or chocolate or any flavor
• 1/3 cup light corn syrup

Details

Servings 1
Adapted from baking911.com

Preparation

Step 1

Melt Candy Melts following package directions. Add corn syrup and stir to blend slowly together. Let sit in the same container and smooth it level or it will separate. Cover and let harden overnight at room temperature. Knead small portions of the candy clay to soften. If the candy clay does separate, knead it together again.

To Tint: Candy Clay made with white candy melts may be tinted further using Wilton Candy Colors or Icing Colors. 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, refrigerate briefly. Do not over work mixture as it becomes oily. 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 several weeks at room temperature in a well-sealed container.