I just made a few batches of chocolate clay last night from the recipe on this site. two chocolate and one white which i used a small amount of wilton color to tint it. QUESTION... does it normally seperate? I mean there was a puddle of oil all around it after I poured it out and then as it cooled the oil puddle just hardend into greasy pieces. Both did this but the white did it alot more, to the extent that I used a paper towel to mop up some of the oil. can I still use this? it seems a little weird and I have never worked with candy clay before?

sorry so long.... Thanks

Hi ,
normally when I follow the wilton recipe, is says to knead and sqeeze out the oil, so I knead it over a bowl and let the oil drip out. Then let it cool and use the next day. So the oil separating is normal, but I have not looked at the recipe here or seen the instructions. Some say to jjust leti t rest and use. Hope that helps and maybe someone who has made it will respond. Thanks, Elaine

I use candy clay a lot and YES the separating is normal. Some candy wafers (I have found) have more oil than others. When I pour the "clay" out to harden I pour it on parchment or brown kraft paper and that helps to absorb the oil as well.

GOOD LUCK!

Beth

If you remove all the oil, the clay can be too dry.

I find if I don't overmix it, it separates less. Gently melt the chcolate first. Once the chocolate is smooth, add the corn syrup and stir just until it starts to come together.

Dump it out on parchment, waxed paper or silpat and let it set several hours of over night. then knead it smooth. If it gets too soft while you are working with it, a few minutes in the fridge with quickly harden it up.

Thanks JoannB!

Another great tip

I agree with JoannB, you need the oil to keep it from being too dry. I do one other thing that wasn't mentioned but I haven't seen the recipe here. I melt my chocolate and then heat my glucose (or corn syrup) to the same temperature as the chocolate. They seem to come together easier when they are both the same temperature.