Hard White Lumps In My Candy Clay

Decorating By Grama Sandy Updated 5 Mar 2014 , 1:16am by Grama Sandy

Grama Sandy Posted 18 Feb 2014 , 6:10pm
post #1 of 16

I made some Candy Clay for the first time.  The directions said to melt the candy melts and add the corn syrup.  One of the recipes said to mix fast once said to mix slow.  They also said to put any color in before adding the corn syrup which made the candy sieze up.  I had to add shortening just to get the corn syrup in the red.  The white was fine, the pink I wanted more pink so I had the same problem as with the red just not as bad.  All of them had white hard pieces of ?? in them.  To use the clay, I had to pick these pieces out.  What am I doing wrong?  I am going to wait until my clay is done and knead the color in next time, or will this cause the same problem?  The red candy I got was an ugly red and I wanted pretty red and pink roses.  Thanks for any and all help?

15 replies
MomSgt Posted 18 Feb 2014 , 6:27pm
post #2 of 16

When coloring chocolate clay.... add the  candy color to the corn syrup, stir it in and mix well.  Then add the colored corn syrup to the melted chocolate.   Also... make sure you let it sit overnight on some waxed paper before using it.   After it "cures" it will be very hard.   Just take pieces and knead them, it will become usable at that point.

Grama Sandy Posted 18 Feb 2014 , 6:55pm
post #3 of 16

Thank you.  I have been doing some research and dah...have found oil based colors for the candy clay so that should be a tremendous help.  I also found another recipe that said to let the chocolate cool before adding the corn syrup.  I have been wrapping by candy clay in saran wrap and letting sit overnight so at least I am doing one part correct.  Do you refrigerate yours?  Some say to refrigerate and some say to leave out.  Aye yi yi...so many different ways.  Thanks for your help. Blessings, Sandy

Faradaye Posted 18 Feb 2014 , 9:01pm
post #4 of 16

AAnother reason for hard lumps could be it wasn't mixed thoroughly. All the chocolate needs to be completely coated in corn syrup. So if there is some chocolate uncounted, when it cools, it will cool back into chocolate.

Grama Sandy Posted 18 Feb 2014 , 10:03pm
post #5 of 16

Thank you.  I will pay more attention when mixing next time.  I do appreciate all the help.

MBalaska Posted 19 Feb 2014 , 12:23am
post #6 of 16

warm the corn syrup a bit before adding it to the candy.

costumeczar Posted 19 Feb 2014 , 2:01am
post #7 of 16

Don't refrigerate it, that will just make it way too hard. I add my corn syrup to warm chocolate and it's fine, If you're using candy melts you might not have melted them thoroughly and that could be what the white lumps are. You can knead them back into the candy clay, it's just bits of the fat in the candy melts. No biggie.

silbella Posted 19 Feb 2014 , 2:56am
post #8 of 16

The lumps could be from over mixing.  And, I do not recommend letting the candy melts cool.  Add the corn syrup as soon as you melt the chocolates down.  Then try turning the clay onto saran wrap and push it down flat and pat it with a paper towel to remove as much of the wax that sits on top.  Leave it uncovered for about an hour to air out. Then knead it well and wrap to sit overnight.  I find these steps help alleviate the lump problem tremendously.

silbella Posted 19 Feb 2014 , 2:58am
post #9 of 16

Also, no need to refrigerate candy clay.  It has a pretty long shelf life as long as you keep it well wrapped. 

Grama Sandy Posted 19 Feb 2014 , 4:59am
post #10 of 16

Thanks again.  I am getting ready to try a new batch.  Will let you know.  Blessings, Sandy

brendajarmusz Posted 24 Feb 2014 , 7:24am
post #11 of 16

AI was going to tell you a few helpful hints but i see they have already been given. Great advice from these ladies. You will do fine, keep us posted on how your next batch turns out. :-)

Grama Sandy Posted 24 Feb 2014 , 5:21pm
post #12 of 16

Thank you.  I have put into use the help.  I heated my corn syrup before adding, I added as soon as the chocolate was melted, mixed until it was thick and seemed to all be mixed in, put on saran wrap and covered.  Let sit overnight.  So far I only found one small hard spot.  Thank you all so much.  It was a huge success.  Praise God.

MBalaska Posted 24 Feb 2014 , 10:35pm
post #13 of 16

Great!  Modeling Chocolate is such an enjoyable decorating medium.

Grama Sandy Posted 3 Mar 2014 , 9:46pm
post #14 of 16

AWow, this last batch has been wonderful to work with. I added the color after making the recipe and kneaded it in. Worked great. Thank you all again for your help.

silbella Posted 5 Mar 2014 , 1:09am
post #15 of 16

Quote:

Originally Posted by Grama Sandy 

Wow, this last batch has been wonderful to work with. I added the color after making the recipe and kneaded it in. Worked great. Thank you all again for your help.

Glad to hear you had success!  :)  

Grama Sandy Posted 5 Mar 2014 , 1:15am
post #16 of 16

AMe too. Thanks

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