Modeling Chocolate

Modeling Chocolate

2 pounds white chocolate (can be in blocks, chips, or candy melts)

1 cup white Karo syrup

Prepare a 9 x 13-inch pan by lining with plastic wrap, leaving a wide overhang; set aside.

In a microwave safe bowl, melt the chocolate at 30-second intervals on HIGH. Stir well after each 30-second interval. Be careful not to overheat.

In a separate microwave safe container, heat syrup for 45 seconds on HIGH. Pour syrup into melted chocolate. Stirring with a rubber spatula, blend well. Mix until syrup and chocolate are completely blended, about 30 folds. Pour mixture into prepared pan. Pull plastic wrap tightly over chocolate. Be careful not to make indentations with the plastic wrap. Cover tightly and leave at room temperature overnight. The following day, cut the chocolate into smaller pieces for kneading. Knead in food coloring, if desired. Store in resealable plastic bags.

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