40 ounces Candy Melts (1134 grams - any brand will work)
8 fluid ounces Clear Corn Syrup (1 cup or 237 ml - liquid glucose can be substituted for corn syrup)
- Put candy melts into a microwave safe bowl. Have a rubber spatula (not a wooden spoon - trust me on this) ready for stirring.
- Melt the candy melts in the microwave according to the directions on the package. I usually heat for 1 minute on full power, stir, and then heat for another 30 seconds on 50% power. If they are still not melted put them back in the microwave for 30 second stints as needed, stirring after each. I like to heat them until they are mostly melted and then stir to distribute the heat until the are completely melted. You don't want to overheat them.
- Heat the syrup for about 40 seconds in the microwave. I use a microwave safe liquid measuring cup.
- Pour the warmed syrup into the bowl with the melts.
- Gently mix the syrup into the melts. Don't over mix. When the mixture starts to firm up, make sure you scrape the sides and then stop. I generally stir for about 1 minute and 20 seconds.
- Lay plastic wrap over a flat surface so you can move the chocolate easily later. I use a large cutting board and cover it with plastic wrap.
- Scoop the chocolate mixture onto the plastic wrap.
- Wrap it up in the plastic wrap and press it flat so it will set faster.
- Let it sit for a little over an hour.
- Now unwrap it, take it out of the plastic wrap and start kneading on a smooth flat surface. If there are any tiny little chunks that are hard to get out, just put it in the microwave for 5 - 10 seconds and then continue kneading until the chunks are gone.
- Wrap it up in plastic wrap or store it in an airtight container until you are ready to use it. You can use it within a couple of hours if necessary.