Ok, so I am trying to make candy clay for the first time. I melted 3 pounds of white chocolate, added the 1 cup of corn syrup and everything seems to be going fine.....until I get the bright idea that NOW would be the tmie to add the coloring. To make it Red. So a lot of color. Now it is this horrible bloody looking wet mess. No amount of kneading it getting it to reabsorb the liquid and it just looks like hell.

Will this fix itself if I let it sit and set up for a while? Am I doomed? Should I just throw it away?

the ratio I use is one to one 1cup chocalate to 1 cup corn syrup
I usually mix the color in the corn s before kneading it together HTH

hi cakenutz,
did you mean to type 1 cup chocolate to 1 cup corn syrup? that seems like an awful lot of corn syrup. i ask very respectfully .

hi mickey,
did you add your color while the chocolate was still melted or after it had hardened? it sounds like you added color to melted choc and corn syrup and then kneaded. you need to pour the soft gooey mess (technical term, lol) onto saran wrap, wrapping really well, then stick the whole thing in the fridge. you do not knead until after the clay has aged and hardened for about 24 hours in a cool place. if this is what happened, then your clay is still probably good, it just needs to sit and get firm before your knead it.


diane

Your supposed to let it sit for a few hours on a piece of waxed paper, it looks like a mess at first. Then after it looks like it has dryed you knead it and then wrap it in saran wrap overnight before using.

As long as you used oil-based color (not gel) then I think it'll be fine once you've let it rest as the other posters mentioned.

The actual recipe is 10 ounces chocolate to 1/3 cup corn syrup.

I always use 1 pound of chocolate to 1/3 cup corn syrup. Let it sit for a couple hours and knead it together, wrap and let it sit overnight to use the next day.

I always knead and work my candy clay and let all that goey greasy type liquid drip out onto a piece of aluminum foil. It's just some of the cocoa type butter in it. It is the part that makes the little tiny bumps in the candy clay. I knead all that out and my clay works wonderfully for me. This is a trick that Jackie Ornes from KC taught me many years ago.

I used powdered food coloring and added it right when I had just started to stir in the corn syrup.

After letting it sit for a couple of hours, it looks like it has reabsorbed most of the liquid and looks like it might be ok. But for a while there it looked like a massacre went down in my kitchen.

I'm sorry was thinking something else DUH