Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2011 Sarah Phillips CraftyBaking.com
Used with the Spring Tulip Cake Pops
Used with the Easter Bunny Cake Pops
Used with the Ghostly Brownie Pops Tutorial
Candy clay, also known as chocolate plastic, is a modeling chocolate and can be made from a mixture of candy melts and corn syrup. Real chocolate can be used, instead. It is a wonderful product to work with, because you can shape and mold it AND it tastes really great. It can be refrigerated on a cake or stored at the cool side of room temperature. It will soften if used on a cake that sits in a humid or hot environment because it is made from chocolate.
CHOCOLATE RECIPE HELP
Kelly Says: “Sarah! It’s amazing how much better candy clay tastes when compared to fondant…even Marshmallow Fondant or MMF. It’s YUMMY!
…it tastes like white chocolate, mostly. Creamy and vanilla-ish. It melts on your tongue.”
INGREDIENTS
1 14-ounce package PINK or WHITE or any color WILTON BRAND CANDY MELTS* or MERCKENS
1/3 cup light corn syrup
INSTRUCTIONS
1. Place candy melts in a microwave proof bowl.
2. Microwave at 40% power or defrost setting for 1 minute. Stir thoroughly.
Continue to microwave and stir at 30-second intervals until smooth and completely melted.
NOTE: Or, you can melt Candy Melts in a double boiler: Fill lower pan with water to below level of top pan. Heat water to a simmer, then remove from heat. Put Candy Melts in top pan and set in position on lower pan. Stir constantly, without beating, until smooth and completely melted.
3. Add the 1/3 cup of corn syrup to the bowl.
4. Immediate stir the candy melt mixture until it starts to get stiff and form a dough-like mass.
5. Place a large piece of plastic wrap on the counter and spoon the candy clay onto the center of it.
6. Flatten the candy clay with a spoon, then wrap it to form a neat rectangle.
7. Set the candy clay on the counter at room temperature to dry.
NOTE: Candy clay handles best if hardened overnight.
TO USE
The next day, the candy clay recipes will be very hard. Do not be alarmed by this!
To use the candy clay, cut off small pieces of it, then work it with your hands until the heat of your hands makes it pliable and moldable. However, too much handling will make it
soft and possibly slimy from any oil leeching from the chocolate. If candy clay gets too soft, set aside at the cool side of room temperature or refrigerate briefly.
When rolling out candy clay, sprinkle work surface with cornstarch or cocoa (for cocoa clay) to prevent sticking; roll to approximately 1/8-inch thick.
TO TINT
White candy clay may be tinted using oil-based CANDY COLOR or ICING COLOR. Start with a small amount and knead in color until well blended.
STORAGE
Prepared candy clay will last for several weeks at the cool side of room temperature in an airtight container.
*COLOR VARIATIONS
LEAF GREEN: combine 1/2 package (7 ounces) YELLOW with 1/2 package (7 ounces) GREEN Wilton Brand Candy Melts
Used with the Spring Tulip Cake Pops
