Mold candy clay in the exact same way you would sugarpaste except that candy clay will be very hard at the start; knead a small portion at a time until workable. If you have excess clay after filling the mold you can either cut it off with a pair of scissors (careful not to clip the mold), pinch it off, or run a straight edge spatula across the top to remove the excess, then smooth it again.
You can place the filled mold into the refrigerator or freezer to let the piece harden for easy de-molding.
If Candy Clay gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
Use cornstarch freely with candy clay as you will need to keep it from sticking to your hands.
Never dust the inside of the mold.
1 package (14 oz.) candy melts( Wilton or other brand), White, chocolate or colored
1/3 cup light corn syrup
Melt Candy Melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight.
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 Store: Prepared Candy Clay will last for several weeks at room temperature in a well-sealed container.