Candy Clay

By chelyc13

From Cake My Day

Ingredients

• 1 bag (12-14oz) candy melting wafers, and color (Wilton)
• 1/3 cup light corn syrup
• Food coloring
• Confectioner's sugar or cornstarch for rolling

Preparation

Step 1

1. Place the candy melts in a medium glass bowl. Microwave on high, stopping to stir every 20 seconds, until the candy is melted and smooth, about 1 minutes (it is important not to overheat).

2. Add the corn syrup and stir with a rubber spatula until well combined. The mixture will look grainy. Spoon the mixture onto a sheet of plastic wrap and cover tightly. Let the candy clay stand at room temperature for at least 3 hours to firm up. (The candy clay can be made up to 1 week in advance and stored, covered, at room temperature).

3. When ready to use, knead the clay until smooth. (if the candy clay was made several days in advance and is too firm, microwave the clay for 5 to 10 seconds to soften).

4. Tint white candy clay with the food coloring if desired, kneading the clay well to blend the color. Divide the candy clay into smaller pieces. Roll out each piece between sheets of wax paper lightly dusted with confectioners's or cornstarch, to a 1/8 inch or thinner thickness. Cut the clay into the desired shapes with a cookie cutter, small knife or scissors. To make shapes, work the candy clay like modeling clay. Place the shapes on a wax paper lined cookie sheet and cover with plastic wrap to prevent drying. Follow the directions for use of candy clay in each recipe.