How do you fix modeling chocolate if put too much karo syrup in it?

- Reduce the amount of Karo syrup. Gradually add powdered sugar to the modeling chocolate until it reaches a workable consistency. Add the powdered sugar in small increments, mixing well after each addition. Be sure not to add too much, or the modeling chocolate will become dry and crumbly.

- Add a small amount of cornstarch or tapioca starch. This will help to absorb some of the excess moisture and make the modeling chocolate less sticky. Add the cornstarch or tapioca starch in small amounts, mixing well after each addition.

- Heat the modeling chocolate. This will help to evaporate some of the excess moisture. Place the modeling chocolate in a microwave-safe bowl and heat it on high for 15-20 seconds at a time, stirring well between each heating. Be careful not to overheat the modeling chocolate, or it will melt.

- Knead the modeling chocolate. This will help to redistribute the ingredients and make the modeling chocolate more cohesive. Knead the modeling chocolate until it is smooth and elastic.

- Let the modeling chocolate sit. This will allow it to cool down and firm up. Place the modeling chocolate in a covered container and refrigerate it for at least 30 minutes.

- Reheat and re-knead the modeling chocolate. This will help to make it more workable. Place the modeling chocolate in the microwave and heat it on high for 10-15 seconds at a time, stirring well between each heating. Be careful not to overheat the modeling chocolate, or it will melt. Once it is heated, knead the modeling chocolate until it is smooth and elastic.