Molding Candy Clay by cabecakes

This is a recipe from Wilton for creating candy clay. Great recipe for figurines and flowers.


  • 14 oz. package of Candy Melts

  • 1/3 cup light corn syrup


  1. Melt Candy Melts following package directions. Add corn syrup and stir to blend. Turn out mixture onto waxed paper and let set at room temperature to dry. Wrap well and store at room temperature until needed. Candy Clay handles best if hardened overnight.
    To Tint: Candy Clay may be tinted using Wilton Candy or Icing Colors. Knead in color until well blended.
    To Use: Candy Clay will be very hard at the start; knead a small portion at a time until workable. If Candy Clay gets too soft, set aside at room temperature or refrigerate briefly. When rolling out Candy Clay, sprinkle work surface with cornstarch to prevent sticking; roll to approximately 1/8 inch thickness.
    To store: Prepared Candy Clay will last for several weeks at room temperature in a sealed container.

Comments (9)


I am new to this and have wondered where to get some of the stuff the professionals use and i am finding alot of recipes. thanks.


First time commenting, but had to. Loved this recipe! Easy to work with and came out beautifully for cut out decorations. Huge thanks Cabecakes!


I'm new to trying my hand at more professional baking, and in Australia we don't have corn syrup so would this work with the sugar, water and cream of tartar recipe? As far as I can tell this is a "light" corn syrup (glucose) recipe. Or would I just be better off using glucose syrup instead? Any help would be appreciated as I have a cake due over the weekend. TIA.