HI, Folks!  Yes, it's been quite a while.  I hope all are well.

I was perusing some cake videos online, and saw a video that used a combination of candy melts and marshmallows to make a modeling clay.  The video gave no ratio of melts to marshmallow.  I tried the archives, but found nothing using keyword terms,

Would someone please teach me the recipe, and answer my question  i am wondering if this clay is as heat-sensitive as chocolate clay (chocolate + corn syrup), and whether it dries hard. 

Thanks!

Theresa

Never heard of it.  I would be curious to know how it behaves, as well.

http://blog.wilton.com/index.php/how-to-make-candy-clay-modeling-candy/

Does that help or is that the opposite of what you were looking for? lol

Or is this more similar to the candy melt and marshmallow fondant?

I think this is what you're looking for: https://www.craftsy.com/blog/2015/10/easy-fondant-recipe/

https://instagram.com/p/BSCVvt5gNQw/

http://www.cakecentral.com/forum/t/844053/what-is-this-21

interesting. Have you used this fondant? is it in fact firmer and more elastic than regular marshmallow fondant?

I find basic MMF to be tempermental. Like one day I make it and it's great, another time it's falling apart (probably humidity related). I'd love a more reliable recipe if possible

No I haven't I'm very curious about these things as well. It looks great though lol

I use Liz Marek's marshmallow fondant (LMF) and it has been consistently successful for me.  Tastes good too.  You can also add a cup of white chocolate.

http://artisancakecompany.com/recipe/the-best-marshmallow-fondant-recipe-ever/

interesting - do you find adding the 1lb of wilton (or other) fondant helps make it easier to work with?

I really don't know, @Coffeelover77, because I have never made it by another recipe.  This one has always worked well for me, so I stick with it.

thank you sandra! I made a double batch of the kind above with white chocolate in it last night and it tastes good. I didn't have any store fondant on hand to try your recipe.

I haven't covered the cake yet (don't need to do that until the weekend) but I did make some things from the fondant with tylose powder kneaded in and it seems to be good so far! I just got the container of powder recently so this was my first time trying it. I think I didn't add enough but I'll add more next time to stiffen it further

this site is great

@Coffeelover77 ‍, if you are making figures from fondant and adding Tylose, you may want to try your hand at gum paste, if you haven't already. It is made with Tylose already in it and drys a lot faster and can be rolled a lot thinner than fondant.  I love Nicholas Lodge's recipe - easy, sturdy and inexpensive.

https://sugargeekshow.com/recipe/nicholas-lodge-gumpaste-recipe/

thank you @sandrasmiley! Do you use raw egg whites for this? my only concern would be I mostly find I make figures for childrens cakes (family and friends.. I don't sell cakes) and the children tend to eat the characters!

I would like a cheaper solution than the satin ice though, not only is it too soft but I paid $16 for 2lbs of it and that I can go through quickly if I'm making a cake with several figures on it!

@Coffeelover77 ‍ , I had a big, long thing about gum paste, etc, but this goofy program erased it.  Long story short, I've used regular egg whites, meringue powder and pasteurized egg whites in a carton to make Nicholas Lodge's gum paste.  The high sugar content act as a preservative, but is should be stored in the refrigerator.  Once your figures or flowers are made and set up, they become hard and not very inviting to eat.  The taste is somewhat like wall paper paste, too.  If you like to make figures intended to be eaten, I recommend modeling chocolate.  It has a learning curve to use, but so worth it.  I use it for all of my models and sculptures.  Attached above is the tutorial by Shawna McGreevy that I use to make the modeling chocolate.

thank you @SandraSmiley ‍  this forum does erase things I write too!! so annoying.

I am intrigued by the modeling chocolate idea now, I will have to try that soon! the only problem I guess would be the melting ... we are coming into summer now so things are probably going to start getting more finicky! But I will try this soon. They would probably be much more delicious to eat!

Modeling chocolate is pretty yummy, @Coffeelover77 ‍ , especially milk or dark chocolate.  It will not melt at room temperature, only if it is left setting in a hot place.  The tricky part is learning to work with it because it goes greasy and too soft from the warmth of your hands.  I've learned that all you have to do is walk away from it for a few minutes and give it a chance to cool back down.  

It also works well in molds and making decorations.