Candy Clay

March 10, 2012 5:28:54 PM PST
This recipe provided courtesy of Karen Tack and Alan Richardson

Candy Clay
Makes about 1¼ cups Ingredients:
1 bag (12 oz) White Chocolate, Semisweet Chocolate, or Butterscotch Chips (Nestlé or Ghirardelli
) or 1 bag (14 oz) Candy Melts, Any Color (Wilton)
1/3 cup Light Corn Syrup (Karo)
Food coloring (optional)

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

Add the corn syrup and stir with a rubber spatula until well combined. The mixture will look grainy.
Cover the clay tightly with plastic wrap and let stand at room temperature for at least 3 hours to firm up.
The candy clay can be made up to 4 days in advance and stored, covered, at room temperature.

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.)

Tint the white chocolate 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 two sheets of waxed paper to a 1 /8-inch or thinner thickness.
Cut the clay into the desired shapes with a cookie cutter, small knife, or clean scissors.
To make shapes, work the candy clay like modeling clay.
Place the shapes on a waxed paper-lined cookie sheet and cover with plastic wrap to prevent drying.

Follow the directions for use of candy clay in each recipe.