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Jennifer Dontz Candy Clay Oozing Mess!

post #1 of 24
Thread Starter 
I made a stringy oozing glob of a mess somehow! It looked so easy I cannot imagine what I could have done wrong?
I mixed the super white chocolate at 50%power on 1 minute intervals for about 2 and a half minutes, mixed well then added 1 cup light karo to it and stirred liked mad and it got stringy and is now oozing a milky substance - not at all like hers on the video.
Help! I need to make her fondant asasp! Did I ruin it or can it be saved?
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post #2 of 24
I don't know her recipe, but most of the candy clays I've seen you have to let set up over night.
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post #3 of 24
You can go ahead and mix it with your fondant. It will be more messy than when she does it on her video, but it will mix in. I just made some over the weekend and it did that a little as well and I think I mixed it too much. Good Luck! HTH!
post #4 of 24
Thread Starter 
I may have over stirred it, I think it must be the fat and oils that came out of the white chocolate. It sure does taste good though!
I plan to let it sit awhile, at least until I get some feedback as to what to do next - knead it until it absorbs some of it back in or toss it and start over!
Such a simple recipe too.... We need a trouble shooting article on some of these things!
post #5 of 24
If you pm or email her, she will help you! (JenniferMI on here)
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Knowledge is a candle that when shared, doubles the light, but the insecure person believes knowledge is a candle that is diminished when it is split between two wicks.
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post #6 of 24
Yes, it does need to cure for several hours or overnight but my guess is that it may have been the "stir like crazy" step that got you. When I make mine I just stir it enough to incorporate the corn syrup well, then STOP or else the oils will start to separate and ooze out. I have this problem more with good white chocolate than when I use the candy melts.
You haven't ruined it. Try letting it sit overnight or for a couple hours then knead it for a bit to see if you can get that emulsion back. If it gets rock hard, that's normal. Just nuke it for a few seconds till it becomes a tiny bit pliable and then knead it a bit. At any point if you overwork it it wil start to separate. Next time try using a little less corn syrup, that may help as well.
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post #7 of 24
Thread Starter 
Thanks for all the support icon_smile.gif
I will let it sit at room temp awhile or even overnight and see what happens. Im afraid if the oils oozed out it might make the overall fondant less pliable and prone to tearing.
I did pm Jennifer so I will also see what she advises.
post #8 of 24
Quote:
Originally Posted by shearpamela

I made a stringy oozing glob of a mess somehow! It looked so easy I cannot imagine what I could have done wrong?
I mixed the super white chocolate at 50%power on 1 minute intervals for about 2 and a half minutes, mixed well then added 1 cup light karo to it and stirred liked mad and it got stringy and is now oozing a milky substance - not at all like hers on the video.
Help! I need to make her fondant asasp! Did I ruin it or can it be saved?
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Sorry i am of no help what so ever - but your description had me howling icon_lol.gificon_lol.gificon_lol.gif
Your braver than me - i probably would have thrown it in the bin and ticked it off my list as a *been there - done that*
But now i shall track your thread to see what the *troble shooting answers will be*....so as i know for the future.
Thankyou for posting - many of us will learn from this thread - thumbs_up.gificon_smile.gif

Bluehue
post #9 of 24
I also had a similiar problem. Just got a new batch of chocolate and the candy clay became crumbly/seperated. After mixing it in, it was fine.
post #10 of 24
Thread Starter 
As it sits it seems to be transforming into a more cohesive glob at least - I squished at it and the milky stuff had thickened up and seemed to be able to knead back in a bit.
I have it covered and resting on the counter for now.
I need to quit pinching bits off to taste! Yummy
To be continued......
post #11 of 24
Hi!
I'm happy to try and help. You more than likely stirred it to long. May I ask, are you using Mercken's super white candy melts and Pettinice? If it starts emiting liquid you stirred it to long. You stir the syrup into the chocolate JUST enough to incoorporate it, NO longer. The more you stir, the more liquid will come out of the chocolate. But, you more than likely can still use it. I'm so sorry it took me a bit to answer you, but I've been away since Friday teaching MI mini classes. Pop the DVD in and watch exactly how many stirs I make of the choc. mixture. You should stir QUICKLY but no a whole lot. You also could have gotten the chocolate to hot, melt it JUST until it's melted, then take the electric beater to it to make certain there are no lumps in it. I usually beat it about 30 seconds.....

As far as what you have now, once it hardens back up, you more than likely can put it into the microwave until it's VERY soft and warm. Knead it a bit in your hands to knead out any lumps and then add to your fondant.

I hope this works for you, I am certain you over stirred it. If I can help more, please let me know ok?

Sweet regards,

Jennifer Dontz icon_smile.gif
Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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post #12 of 24
Do you think it is possible that you used too much corn syrup? I'm not sure but I thought Candy Clay called for 1/3 c corn syrup
post #13 of 24
I also helped her in a PM, I think she is good to go icon_smile.gif

I think the ratio of syrup depends on how much chocolate you have in your recipe.

Jen icon_smile.gif
Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
Reply
post #14 of 24
Quote:
Originally Posted by shearpamela

It sure does taste good though!



DITTO on that! I made some and mixed it with that heinous tasting Wilton fondant (for a dummy cake) and it even made the Wilton fondant taste good!!! And I love how it covers cakes. That will be my "go to" for covering cakes from now on!

Anyone who can come up with something that makes Wilton fondant taste good is a genius! thumbs_up.gif
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"Mmmmmmmmm donuts." - Homer Simpson
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post #15 of 24
Amen to that one sis'ta!!!!!

Jen icon_smile.gif
Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
Reply
Jennifer Dontz - Traveling sugar art teacher
Online store/gallery: www.sugardelites.com
NOW SHIPPING!!!! CYMBIDIUM ORCHID / IVY DVD!
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