Recipe shared by Melanie Mc. on the message boards. Fri Dec 7 05:56:25 2001
1 lb Summer coating
chocolate HERE - any color
1/2 cup glucose
2 T ice cold water
Gently melt coating. Stir in glucose and mix lightly. Add water. Stir together (don't overmix). Cover w/ plastic wrap and allow to ripen overnight. Next day knead well, cover, and allow to set overnight.
Heat up the candy till it melted and stick it in a kitchen aid then pour in the corn syrup. Am I supposed to heat up both ingredients and then mix it? Thanks anyone for their help!
When I make candy clay I melt the candy then add the corn syrup all in one pot just stir it with a wooden spoon it will come together then pour on wax paper and let sit. Don't over stir or the fat in the candy will start to separate. Lisa
I think that was my problem I was over stiring. It was like the corn syrup wouldn't mix in with the melted candy. Thanks so much! I'll try again. Kanani
I recently attended a demo at our day of sharing in Missouri and learned "milk" the clay until all the oil is out of it, I have made the flowers this way and the old way with all the oil, I much prefer the new way. You can air brush the flowers or use dusting powders. They look like gumpaste when the oil is removed. Try both ways, The "milked" clay does take a lot of squeezing. but you will be pleasantly surprised. Janette
Are you talking just squeezing out the oil in the candy? And if you are when do you do this when you make the candy or after its set? Lisa
I'm wondering how you do that? Is there instruction somewhere or a recipe that called for how to do that? Thanks! Kanani
When you stir the syrup in it you start squeezing and squeezing until all the oil is gone. I will feel very stiff, When you are ready to use it knead it with your hands until warmed up or heat in microwave for a second or two. Jane
Candy Clay 2
10 ounces vanilla flavored candy coating chocolate or almond bark, cut into pieces HERE
1/3 cup light corn syrup
4 food colors (recommend paste form instead of liquid)
2 teaspoons assorted small candies
Line 8-inch square pan with foil; spray foil with nonstick cooking spray. Place candy coating in medium microwave safe bowl. Microwave on High for 1 minute. Stir; continue to microwave in 15- second increments until coating can be stirred smooth.
Add corn syrup; blend well. Spread candy coating mixture evenly in sprayed foil lined pan. Let stand at room temperature for 20 to 60 minutes or until dough is firm enough to handle.
Spray inside of 4 food storage plastic bags with nonstick cooking spray. Divide dough into 4 sections.
Squeeze each section with hands until workable. To color each section, place dough in sprayed bag. Add food color as desired (about 1/8 teaspoon for 1/4 of dough); knead dough until color is well blended. Turn bag inside out; scrape out dough. Let stand 15 to 30 minutes before sculpting.
Cut each section of clay into 3 pieces. Sculpt clay as desired. Decorate with small candies. Candy clay will harden when exposed to air. (Store unused clay in sealed plastic bag. Before sculpting, knead with hands to soften or microwave several seconds.)
Modeling Clay Roses
|Step 1: Make Base
Start with the base and mold a cone approx. 1 1/2 in. high from a 3/4 in. diameter ball of candy clay.
|Step 2: Make Petals
Next, flatten a 3/8 in. ball of candy clay into a circular petal about 1/4 in. thick on one side and about the diameter of a dime. Make 4 petals this size.
|Step 3: Form bud
Wrap 1 petal around the point of the cone to form a bud. Now press 3 more petals around the base of the bud. Gently pinch edges of petals.
|Step 4: Fill Out Flower
Make 5 more petals using slightly larger balls of candy clay. Flatten, then thin edge with finger and cup petals. Press and attach petals under first row of petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner.