Reply to "Corn Syrup Substitute in Modeling Chocolate?"

I have made a Little research  and some people recomend to use Golden syrup, but I don't know if its color made a diference.   Some people say they find in healty stores, in healty section of the food in supermarkets and in asian stores.  Some people say they can find glucose and add wáter (glucose is thicker).  Other make sugar syrup like Julia had suggested.  But I will experiment.   Like you there are things we have no abailable in our countries and  somethimes we must prepare them at home.  You can look at cake central page.  I usually experiment with half or third of the récipe.  I made several times the marizipan (and didn't work), once I throwed away my experiment with the pot because it was imposible to clean it...( and I made aI try with a chisel and a hammer), but that did not discourage me and now I know two ways to make marzipan.   Once I can say, sugar syrup crystallize diferent than corn syrup.  The only way I have seen sugar syrup with chocolate it to make something  like ganache (no cream)  to cover cakes, this give more shine.