Please Help...does "sugar Clay" Ring Any Bells Wit
Decorating By elisaber Updated 11 Jul 2012 , 11:31pm by auzzi
This is my last, desperate attempt to see if someone can help me find something I've been unsuccessfully looking for for almost a year now 
Last year some time I saw a video online of an asian lady making the most amazing things out of something I think she called sugar clay (I'm not 100% sure of the name, actually I think I may be slightly off because I haven't been able to find it by googling that name - it's something similar, though). If memory serves this was a modeling type sugar mass that didn't harden much (like the boiled sugar mass for candy, but it stayed pliable when cool), and there were several videos of this lady making all sorts of wonderful things from it. It was nothing like sugarpaste or modeling chocolate or candy clay or anything like that (I'm pretty sure the main ingredient was regular sugar), and somewhere I came across her sharing the recipe. It looked absolutely amazing, but silly me managed to lose the site without saving it - and I have been unable to recover it ever since! 
I don't know if this rings a bell with anyone, but if it does words cannot explain how much it would mean to me to be pointed back in the right direction. Has anyone seen these videos or saved the recipe?? I'm pretty sure the recipe called for the ingredients being cooked in a pot, and when cool kneaded for 30-60 minutes by hand afterwards. I SO want to try this....
try looking up paper clay
Thank you, but as I think I was very clear about this is a sugar mass - this is a cake forum, so I didn't think I had to specify that I was talking about an edible decorating clay. Sorry for the confusion.
I found this website which has a recipe for "sugar clay"
http://zandapanda.com/edibleclay.asp#sugarclay
EDIBLE CLAYS
Peanut Butter Clay
Chocolate Clay
Sugar Clay
Hope this helps.
Thank you so much for trying to help me out, I really do appreciate it! Unfortunately, this wasn't what I've been looking for either - I myself have done a gazillion searches for "sugar clay", which is why I'm starting to doubt that that's the correct name of the mass. It's something very similar, though! And I know it' made from among other things melted granulated sugar - not icing sugar. If only I could remember the exact name.... 
This might be way out in left field, but could it be something related to a taffy? At least that could set you off in a whole new direction of search?
Good luck. I know how distressing it is to lose a recipe or instructions! I have literally pulled my hair out, racking my memory something misplaced or lost.
Jan
I think I know what you talking about, it is called Amezaiku Japanese candy sculpting. It is a rice syrup based candy. but I haven't find a recipe for it yet! I'll keep looking ...but if you find it please let us know.
OMG, that's it!!! 
Thank you thank you thank you , now I will go on a hunt for the recipe again too. Here's a look at it (although not the exact video I was talking about):
I love you guys, there's nothing you can't find the answer to here - thanks again, Charmed
There are two older styles of making a sugar based paste that might fit the description:
Classic fondant that is sugar, water, and glucose (or cream of tartar) cooked to 248F, cooled and then kneaded. Look for detailed description in any standard candy cookbook.
Satin Icing sugarpaste that is cooked with fat, lemon juice, and sugar. I found this in all editions of cake books by Marguerite Patten.
Traditionally, this type of candy is based on a rice syrup recipe, and the techniques to successfully reproduce those recipes are closely guarded secrets in the trade. As the right kind of rice syrup, called "mizuame" or "water candy", ain't all that easy to find in bulk in the middle of the United States ...
Candy sculpting involves many steps. First, glutinous starch syrup is boiled until it becomes dough-like and transparent. When it's time, the material is heated over charcoal, making the candy very pliable. Then the material is divided into small portions and pulled and kneaded. Contact with the air during this process produces a pure-white color. The animal shapes must be formed quickly, using tiny scissors and fingers, at the tip of a chopstick. The artist pinches, pulls and bends the material creating an animal shape, be it bird, horse or dragon. Red, yellow and blue food colors are used for decoration
.
http://www.amezaiku.com/amezaiku.htm
http://mchloe.com/2012/01/22/amezaiku-japanese-candy-art/
http://52foodsonastick.blogspot.com.au/2011/04/japanese-candyon-stick.html
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