Modeling Chocolate with Brown Rice Syrup
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No corn syrup? No problem. Make your modeling chocolate (candy clay) with delicious organic brown rice syrup.
Ingredients
  • 12 oz candy melts (340 g)
  • 3 oz organic brown rice syrup (85 g) (4 tablespoons)
Instructions
Melt the candy wafers
  1. StoveTop Instructions: Melt the candy wafers in a glass or metal bowl over a pot of boiling water. (Be careful not to get any water or moisture into the chocolate). Stir until all the wafers are melted and then remove from the heat.
  2. Microwave Instructions: Heat the candy melts in 30 second intervals stirring in between. Be careful not to overheat. The wafers will continue to melt as you stir.
Combine
  1. Warm the brown rice syrup (either in the microwave or immerse a sealed tupperware container containing the syrup in a warm water bath, but carefully dry the outside of the container afterward) and add the warmed brown rice syrup to the melted candy wafers.
  2. Stir gently so that all of the chocolate comes in contact with the brown rice syrup but don't over-mix.
Rest then Knead
  1. Pour the mixture out onto a sheet of plastic wrap, flatten and wrap with the plastic.
  2. After the mixture has cooled (at least 1 hour, or you could also leave overnight) gently knead the mixture into a workable consistency. Re-wrap and store or use right away.
Recipe by Mangoes and Mayhem at https://mangoesandmayhem.com/making-modeling-chocolate-with-brown-rice-syrup/