In large microwavable bowl, melt Candy Melts® according to package directions. Stir in corn syrup; mix thoroughly. Turn out mixture onto waxed paper; let set at room temperature to dry. Wrap well with plastic wrap; store at room temperature until needed, at least 24 hours. May be kept up to 3 weeks.
To use: Candy clay will be very hard at the start; knead a small portion at a time until workable. If candy clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out candy clay, sprinkle work surface with cornstarch or cocoa powder (for cocoa clay) to prevent sticking; roll to approximately 1/8 in. thick.
To tint: White candy clay may be tinted using Candy Color or Paste (not liquid) Icing Color. Knead in color until well blended.
Makes about 1-1/4 cups Candy Clay.