Edible Play Dough Recipes - 3
This is the third of three edible play dough recipes pages.
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Cautionary Note: Some of these activities contain peanut butter. If you
are unsure if a child in your care is allergic to peanuts or not, do not
use those recipes containing peanut butter.
Edible Play Dough Recipes Continued
Nutty Butter Play Dough
- 1 cup peanut butter
- 1 cup powdered milk
- 1 cup honey
- 1 cup oatmeal
- Mix together and play.
Frosting Play Dough
- 1 can frosting (any flavor)
- 1-1/2 cups powdered sugar
- 1 cup creamy peanut butter
- Mix together until dough reaches desired consistency
Storage: When not using, MUST be stored in an airtight container and
refrigerated. Next time you want to use it, let it come to room temperature for pliable dough.
Chocolate Play Dough
- 8 oz. semisweet chocolate
- 1/4 cup plus one tablespoon light corn syrup
- Melt the chocolate in a metal bowl set over a pan of simmering water (a double boiler).
- Stir the chocolate with a spoon until smooth, then stir in the corn syrup.
The chocolate will stiffen almost immediately but stir completely combined.
- Transfer the chocolate to a sturdy plastic bag and refrigerate until
firm; the consistency will be that of Play Dough.
- When firm, the dough can be worked by kneading. If it is too hard, cut off small
pieces and knead until pliable. If the dough sticks to the counter when rolling,
lightly spray counter or breadboard with vegetable spray or lightly grease with vegetable oil.
- Hand shape the dough into a rope or braid, making two or three long ropes and
twist or braid them together -- can be used as the outside edge on top of a cake
or around the base.
- Make ribbons to cover the cake. To do this, pat your dough into a disk shape and
roll dough out to desired thickness using a rolling pin or else use a manual pasta machine.
Storage: When not using, MUST be stored in an airtight container and refrigerate.
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