EDIBLE POINSETTIA CHRISTMAS CLAY
- 1/3 cup light corn syrup
- 10 oz. white chocolate confectionery coating, melted (about 1 3/4 cups chopped)
- Red and green liquid or paste food colouring
- Divide corn syrup between two bowls.
- Tint one bowl with red and the other with green.
- Stir half of the melted chocolate coating into one of each bowl, stirring just until blended. Spread each on a sheet of waxed papper to 1/3” thickness (about 4” square).
- Let stand, uncovered, at room temperature for 2 to 3 hours or until dry to the touch.
- Remove clay from waxed paper and gather into a ball.
- Wrap tightly in plastic wrap; let stand overnight. Use immediately or store for up to two weeks.
- To make poinsettia: Knead appropriate amount until pliable but not soft.
- Roll clay between sheets of waxed paper to 1/8” thickness.
- Cut out leaf shapes using a prepared cardboard design of leaf.
- Score veins in leaves with the tip of a knife. Make three large green leaves and three large red leaves.
- Then three smaller red leaves.
- Raise the large red leaves with a 1/4” ball of the clay.
- Make stamens using green clay making 3/8” balls and place them to cover the centre ends of the flower petals.