Place the candy melts in a microwave-safe bowl and begin melting it in 30-second increments stirring well in between each one. If you see small lumps, keep stirring until they are smooth.
Warm corn syrup in the microwave for about 10 seconds and add it to candy melts.
Fold the corn syrup into the candy melts with a spatula and be careful not to over mix. A good rule of thumb is to mix it about 20 times with the spatula and no more than that.
If you over mix it the modeling chocolate will become oily and we don’t want that.
Pour the mixture onto a piece of plastic wrap. I like to make mine thin by pushing out the mixture until it’s flat so it will cool off faster.
Let it sit for about 45-minutes to an hour.
Knead it until it’s smooth. You may need to break it into smaller pieces so you’ll be able to knead it because its very hard. If you feel any lumps, squeeze them with your fingers and keep kneading it.
Here is the fun part, re-wrap it in the plastic wrap and let it sit on the counter overnight.
Knead the chocolate into a moldable clay and place it in plastic wrap. Store it in an airtight container.