Learn how to make simple homemade modeling chocolate (candy clay) using just two ingredients: candy melts and light corn syrup. This easy-to-make chocolate clay is perfect for cake decorating and is a flavorful alternative to fondant.
The first time I saw modeling chocolate was on Cake Boss, when Buddy used it to craft a tree — it looked amazing. I tried it and now prefer it to store-bought fondant because it tastes far better. I even used this candy clay to make a flower basket cake with a basketweave design.
What is modeling chocolate? Does it taste good?
Modeling chocolate is an edible chocolate clay commonly used in cake decorating. It is more durable than fondant and resists tearing. It tastes delicious — reminiscent of Tootsie Rolls — and is a pleasant alternative to marshmallow-based fondant.
How to make modeling chocolate from scratch
- Heat the chocolate until smooth.
- Add corn syrup and stir until combined.
- Let it set at room temperature overnight.
- Decorate your cakes and cupcakes the next day.
Easy candy clay ingredients
- Chocolate — Candy melts are convenient because you can buy them pre-colored, saving time and avoiding the need to mix in color manually.
- Corn syrup — Use light corn syrup to avoid discoloration.
Is candy clay the same as fondant? (Modeling chocolate vs. fondant)
No — they are different. Candy clay is made mainly from chocolate and corn syrup, while fondant is usually marshmallow-based. Modeling chocolate dries more slowly than fondant, so you don’t need to cover it immediately while you work. The warmth of your hands easily softens modeling chocolate to blend seams or repair tears, which is harder to do with fondant. It also tends to taste better and is equally pliable.
Because it dries slowly, modeling chocolate is especially suitable for detailed sculpting, realistic figures, and facial features. It’s excellent for blending, molding, and shaping intricate decorations. The main drawback is that modeling chocolate is heavier than fondant, so decorated cakes will weigh more.
Can you mix modeling chocolate with fondant?
Yes. Mixing modeling chocolate with fondant improves elasticity and makes the combined material easier to use for figures and detailed decorating.
Tips and techniques
Use real chocolate if you prefer — A common ratio is 1 pound of good-quality baking chocolate (such as Ghirardelli) to ½ cup light corn syrup. Different chocolate brands have varying fat contents, so some trial and error may be necessary to find the ideal ratio.
Don’t over-knead — Excessive kneading can make the mixture oily and crumbly, which makes it difficult to work with.
If the mixture is crumbly — Add a little more corn syrup and gently warm and knead until the crumbs come together into a pliable, play-dough-like consistency.
If the mixture is too soft — Use slightly less corn syrup next time and chill the clay briefly in the refrigerator to firm it up.
Coloring white clay — Use oil-based food colors. Water- or gel-based liquid coloring can seize the chocolate and ruin the texture.
Scaling the recipe — To make a larger batch, simply double the ingredients.
Covering a cake with modeling chocolate — Smooth a crumb-coated cake with American buttercream, then roll out the modeling chocolate and drape it over the cake. Trim the excess with a knife and smooth with your hands or a tool. For larger cakes, consider applying panels of modeling chocolate rather than trying to cover the whole cake at once. Small cakes are easier to cover in a single piece.
Let the mixture set overnight — Allowing the clay to rest overnight at room temperature yields the best texture: firm but still workable.
Storage
Room temperature — Store wrapped tightly in plastic wrap inside a sealed bag, away from humidity and sunlight, for up to two weeks.
Refrigerate — Wrapped tightly, modeling chocolate will keep in the refrigerator for up to one month. Bring it to room temperature and knead with your hands to restore pliability.
Freeze — Wrapped securely in plastic and a sealed bag, modeling chocolate can be frozen for up to three months. Thaw to room temperature and knead to soften it before use.
Recipe
Easy Modeling Chocolate (Candy Clay)
Ingredients
- 12 oz. Wilton’s chocolate candy melts
- ¼ cup Light corn syrup
Instructions
- Place the candy melts in a microwave-safe bowl. Heat and stir in 15-second intervals until the chocolate is completely melted and smooth.
- Pour in the light corn syrup and mix until just combined. Avoid over-mixing, which can cause the chocolate to become oily.
- When the mixture looks like a wet, messy blob, pour it onto a sheet of plastic wrap and flatten it with your hands.
- Allow it to come to room temperature, then wrap it completely in plastic wrap.
- Let the wrapped clay rest at room temperature overnight.
- The next day, the candy clay will be ready to use. It will be firm but will soften quickly when kneaded with your hands.
- If the clay is too soft, chill it in the refrigerator for a few minutes to firm it up.
- Roll it out on a surface dusted with cocoa powder for brown modeling chocolate or powdered sugar for other colors. Cut shapes and decorate cakes and cupcakes.
Notes
- Follow the tips above for best results.
- Store leftovers in a sealed bag in the fridge for up to one month or at room temperature for up to two weeks.
Nutrition
An automated tool calculates nutrition information; accuracy is not guaranteed.