Using a kitchen scale, weigh 12 ounces of candy wafers into a medium sized microwave safe bowl and set aside. In a smaller bowl, weigh out 3 ounces of light corn syrup
Line a cake pan or baking sheet with plastic wrap and set aside
Melt the chocolate at 30 second intervals, and stir after each interval, just until the chocolate melts
Heat the corn syrup for about 20-30 seconds
Stir the corn syrup into the melted chocolate and mix to combine until the chocolate forms a mass
Don't over mix
Transfer the mixture to the plastic wrap lined pan, cover and allow to cool until the edges have set but the inside is still soft, about 25-35 minutes
Knead the modeling chocolate on a clean surface until it is smooth and pliable
Wrap tightly in plastic wrap until ready to use
Recipe by Baking With Dan at https://www.bakingwithdan.com/easy-modeling-chocolate-recipe/