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    You are in: Home / Recipes / Non-Hardening Modeling Clay Recipe
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    Non-Hardening Modeling Clay

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 15, 2002

      EASY CHEESY!!!:-)

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    • on July 18, 2003

      I needed to make a smaller quantity of this, so I used just 2 cups flour, 2 tbsps. oil, 1/4 cup salt, 4 tbsps. water and green food colour. When I was almost done with making this, I realised I could add some cocoa powder to this, to give it a dual colour effect. So, I added 1 tbsp. cocoa powder and continued to knead until I had a green-brown ball in my palm. Looked a little funny, but I still like the idea of using up my cocoa powder that is way past its expiry date in this way instead of feeding it to the bin. I think one could make this using different colour combinations like red and yellow, green and yellow, blue and yellow, etc. for some added colour. Also, as a suggestion, one could use Kool-aid instead of cocoa powder for yet another dual colour effect.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2007

      I do not know what I am doing wrong with this recipe. I tried to make it twice and both times the dough was way too crumbly when made as directed. After I added quite a bit more oil and water, it was a pliable consistency and it did work out... I may try it one more time. Maybe third time's a charm?!

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    • on May 02, 2004

      anything that outlasts my son gets my vote. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Non-Hardening Modeling Clay

    Serving Size: 1 (1003 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2774.7
     
    Calories from Fat 1016
    36%
    Total Fat 112.9 g
    173%
    Saturated Fat 15.6 g
    78%
    Cholesterol 0.0 mg
    0%
    Sodium 113187.5 mg
    4716%
    Total Carbohydrate 381.5 g
    127%
    Dietary Fiber 13.5 g
    54%
    Sugars 1.3 g
    5%
    Protein 51.6 g
    103%

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