KARO Light Corn Syrup (473ml)**
KARO light corn syrup serves different functions in different types of recipes and as an additive in different products. It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, sweetens and thickens relishes. Corn syrup balances sweet and sour flavor profiles, and is therefore a key ingredient in many Asian dishes. KARO corn syrup is used in the making of modelling chocolate and hard candy.
16 fl oz (473ml) bottle.
MODELLING CHOCOLATE RECIPE
A soft and pliable chocolate clay that can be used to sculpt shapes, cover cakes, or decorate treats will harden and hold it's shape as it dries. Created by: Beth Jackson Klosterboer Recipe type: Candy
White Modeling Chocolate: 16 ounces white chocolate 1/3 cup light corn syrup (add more if needed)
Dark Modeling Chocolate: 16 ounces semisweet chocolate 1/2 cup light corn syrup (add more if needed)
Milk Modeling Chocolate: 16 ounces milk chocolate 1/3 cup light corn syrup (add more if needed)
Every chocolate has different amounts of fat, so you will need to adjust the amount of corn syrup based on the fat content.
Start with the amount listed above, then knead in more corn syrup as needed.
Melt chocolate or confectionery coating.
Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often. If you add the corn syrup when the chocolate is too hot, the cocoa butter or oil will rise to the surface and you will have a greasy mess. (See trouble shooting below.) If you don't have a thermometer, test the temperature of the melted chocolate by putting a drop on your lip. It should feel cool. If it's hot, let it cool longer.
Pour in corn syrup. Stir slowly until well incorporated. The mixture will become thick very quickly, so scrape the bottom of the bowl to incorporate all of the melted chocolate. Pour mixture out onto a counter top, preferably marble or granite. Knead until glossy and smooth. If your hands are warm use a plastic dough scraper to knead the modeling chocolate. Add more corn syrup, if needed, until the candy clay is nice and pliable. Wrap the modeling chocolate in plastic wrap and place in a zip top bag or airtight container.