Light Corn Syrup

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.

MODELLING CHOCOLATE RECIPE: A soft, pliable chocolate clay that can be used to sculpt shapes. Created by Beth Jackson Klosterboer. More detailed recipe: https://hungryhappenings.com

INGREDIENTS
16 ounces white chocolate
1/3 cup light corn syrup (add more if needed)

- Melt chocolate
- Allow the chocolate to cool to about 91 degrees Fahrenheit, stirring often
- Pour in corn syrup
- Stir slowly until incorporated, scraping the bowl as you go
- Cool, knead and store

Corn Syrup, Salt, Vanilla Extract (Vanilla Beans, Water, Ethyl Alcohol)