Candies & ChocolatesNo. 1993 · The 2026 edition
Candy Melts Modeling Chocolate
Learn how to make easy modeling chocolate using candy melts and corn syrup—perfect for Halloween shapes.
Our own summary of the original by Beth Klosterboer — the full post and photos live at hungryhappenings.com.
This recipe turns Wilton Candy Melts and corn syrup into a pliable modeling chocolate. After melting, cooling to 91-92°F, and kneading, you get a glossy dough that sets in 30 minutes and keeps for months.
Ingredients
Directions
- Place the candy melts in a microwave-safe bowl.
- Microwave on high for three 30-second bursts, stirring well after each.
- Let the candy melts rest for 2 minutes, then stir until smooth.
- If any lumps remain, heat in 15-second intervals on high, stirring between each until fully melted.
- Critical: Stir the melted coating frequently until it cools to between 91°F and 92°F.
- Add the corn syrup (1/4 cup for a 12-ounce bag; 3 1/2 tablespoons for a 10-ounce bag).
- Stir gently until completely combined.
- Turn the mixture out onto a clean countertop (marble or granite works best).
- Knead the mass until it turns glossy and smooth.
- Wrap the modeling chocolate tightly in plastic wrap, then place it in a zip-top bag or airtight container.
- Let it rest for at least 30 minutes before using.
- Properly stored, this modeling chocolate will keep for several months.
More photos
Photos hosted by hungryhappenings.com.
