Candy Clay Help! Keeps Crumbling!

Sugar Work By galincognito Updated 10 May 2010 , 9:09pm by Crabbabs

galincognito Posted 8 May 2010 , 8:52pm
post #1 of 10

i'm trying to make candy clay but it keeps crumbling when i roll it out. do i need to add more syrup? not sure what i'm doing wrong!

9 replies
cakes47 Posted 8 May 2010 , 9:39pm
post #2 of 10

Hi ~ I've just made some yesterday for the first time. I melted about a pound of
white chocolate chips and then added 1/3 cup clear Karo syrup. I've been making
roses with it. I don't know how much of each you used, but it could be that you
overheated the chocolate if you used the amounts I did????

JGMB Posted 8 May 2010 , 10:33pm
post #3 of 10

Did you give it a good kneading before you tried to roll it out?

cakes47 Posted 8 May 2010 , 10:56pm
post #4 of 10

Actually, after mixing it all, I put in in a zip top baggie & into the fridge for a while.
Then I cut off a piece, softened it by working it in my hands. When soft enough to work
with, I pinched off pieces to make petals for the roses & applied them. When done with
the roses, I coloured & rolled out the ''dough'' to cut out circles. It's a great medium to
work with. Very easy.
....and I still think that maybe the chocolate was overheated if it's crumbly.

galincognito Posted 9 May 2010 , 1:51am
post #5 of 10

i made the batch a night or two ago and put it in a sealed (air-tight) container. today, i broke off a piece and held it in my hand and worked it in my hands until it softened. i tried to roll logs and it just crumbled.
when i was mixing it originally, the candy was very liquidy and didn't seem overheated but that is a possibility. if that's the case, anything i can do to fix it or is the batch ruined?

cakes47 Posted 9 May 2010 , 11:25am
post #6 of 10

PLEASE!! Can anyone help?

galincognito Posted 10 May 2010 , 8:00pm
post #7 of 10

thanks! i tried again and just made do. it wasn't perfect but i got it to do what i needed to.

cakes47 Posted 10 May 2010 , 8:05pm
post #8 of 10

Sorry no one saw the post to help. I wish I could have helped you. At least you
were able to work it somewhat. Just keep an eye when heating. It doesn't take
long to overheat chocolate.

BeanCountingBaker Posted 10 May 2010 , 8:20pm
post #9 of 10

A friend who owned a candy shop suggested using the defrost setting on the microwave for melting chocolate. I had some trouble with a batch being a bit grainy and crumbling, but I ended up covering it with a thin coating of fondant to hide the imperfections. I'll be melting the chocolate in the microwave in the future.

Crabbabs Posted 10 May 2010 , 9:09pm
post #10 of 10

Sorry I didn't get here in time, but in my experience if you mix it too much (to the point it starts getting very oily) then it will be crumbly after it sets. I am guessing, but I don't think the issue is overheating the chocolate. I think that when you overmix it and the fat "leaks" out, the distribution of the fat and cocoa solids becomes irregular which leads to crumbling. When it happened to me (I was using blue candy melts in the microwave) I mixed it with some blue fondant and it ended up working. Glad to hear you got it to do what you needed it to. Better luck next time!

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