Candy Clay – by Isolde

Candy Clay
Wilton

14 oz candy coating
1/3 cup corn syrup

Melt the candy coating in microwave for 30 seconds at 40 percent power. Stir, and repeat until smooth and completely melted.  I know it’s a pain, but you don’t want to overheat the candy or it will change consistency.

Add the corn syrup and stir.  The mixture will seize up, but that’s fine. Dump it on to waxed paper, and let it cool for about half an hour. Knead it a bit, then wrap tightly in plastic wrap or a plastic zipper bag.  Stored at room temperature, it will keep for several weeks.

To use it, you need to warm it up. Break off small amount, and knead it until it’s soft. Don’t overwork it or it gets oily. If it start to separate, just let it cool a bit, then knead it back together.

You can shape it just like play dough.  If you want to roll it out and use cookie cutters, use cornstarch to prevent sticking.

For my cupcake creature, I used green candy melts and round cake sprinkles for the eyes.  The cupcake came from Costco.  I found it easier to just use green candy melts, but if you want to add color or flavor, it’s best to use the oil based kind (for frosting and candy).  Put the clay and color and/or flavor in a zipper bag, and knead it together.

You can also use semisweet chocolate, but cut the amount to 10 oz chocolate to 1/3 cup corn syrup, and store it in the fridge instead of at room temperature. See here for chocolate melting techniques:
http://www.ghirardelli.com/bake/chocolate_melting.aspx

candy-clay

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