Candy clay is a version of fondant. It is tastier than the regular sugar paste fondant because they are made with candy melts or cooking chocolate. But they are hard to work with to cover up a cake. They are but very good to make shapes and other decorations to top your cakes or your cookies. Check how easy it is to make your own candy clay.
- 10 oz (280 gms) of candy melts or cooking chocolate
- 1/3 cup liquid glucose*
* You can substitute light corn syrup for liquid glucose.
- Place the chocolate/candy melts in a heatproof bowl set over a saucepan of gently simmering water.
- Stir until the chocolate is melted well.
- You could use a microwave to melt the chocolate. Microwave on high power for 30 seconds, take out stir and microwave again for 30 more seconds until well melted. If you are melting white chocolate, it is preferable to melt using a double boiler.
- Pour the liquid glucose over the hot melted chocolate and stir continuously until the chocolate starts to stiffen.
- Stir until it forms soft dough and transfer it to a plastic wrap and cover it airtight.
- Leave it overnight to harden or refrigerate if you need to use them immediately.
- Candy clay becomes very hard once set, take them in small portions and knead well to soften.
- If the chocolate starts to soften too much you can refrigerate again for some time until they are hard enough to work with.
- You could make flowers, bows or any shapes that is desired to decorate your cake/cookies.
Note: Candy Clay stays wells on room temperature in airtight container for several days.
Adapted from: KarensCookies