Sculpey Create your own Littlest Sweet Shop!

Getting Started Polymer clay may stain. CLAY MAY DAMAGE UNPROTECTED FURNITURE OR FINISHED SURFACES. DO NOT USE polymer clay on unprotected surfaces. We recommend working on the Sculpey clay mat, wax paper, metal baking sheet, or disposable foil. Start with clean hands and work surface area. Knead clay until soft and smooth. For best results, clean your hands in between colors. Shape clay, pressing pieces together firmly. Bake on oven-proof glass or metal surface at: Sculpey III: 275°F (130 °C) for 15 minutes per ¼" (6 mm) thicknessPremo!: 275°F (130 °C) for 30 minutes per ¼" (6 mm) thicknessUltraLight: 275°F (130 °C) for 30 minutes per ¼" (6 mm) thickness For best baking results, use an oven thermometer. DO NOT USE MICROWAVE OVEN. DO NOT EXCEED THE ABOVE TEMPERATURE OR RECOMMENDED BAKING TIME. Wash hands after use. Baking should be completed by an adult. Begin by preheating oven to 275 °F (130 °C). Test temperature with oven thermometer for perfectly cured clay. For best results, condition all clay by running it through the Clay Conditioning Machine for several passes on the widest setting. Fold the clay in half after each pass and insert the fold side into the rollers first.

To make the Marshmallow:To make plain marshmallow, roll out some Ultra Light Clay (white) into a thick snake. Slice the snake evenly to make classic marshmallows. Be gentle as the clay can be quite soft.

To make twisty marshmallow, mix a tiny amount of colored clay with some Ultra Light to get a pastel color. Mix at least 2 different colors. Roll each color into thin snakes. Stack 3 snakes (including white) into a pyramid shape. Gently press it together to fuse the snakes. Twist 3 of the snakes together carefully by starting on one end first. Cut the snake into mini (7-8 mm or 1/4 inch) or full size (17-18mm or 1/2 inch)

Use remaining clay and roll through conditioning machine on setting 1 (thickest setting). Use tiny sugar-craft cutters to cut out marshmallow shapes. It's OK if the shape distorts slightly as marshmallow are often squishy shaped.

To make the Chocolate Bar: 1. Roll out some chocolate clay using the conditioning machine at setting number 22. Take a toothpick across the sheet of clay and press gently to mold it into a chocolate bar shape. Make 3 vertical lines and 5 horizontal lines.3. Trim away excess clay and bake according to the directions above for Sculpey III4. Varnish with semi-gloss after it has cooled down. You can also use other coloured clay such as light pink and vanilla (cream coloured clay).

To make the Candy Dish: 1.For the bottom of the dish: Roll out some white clay in a thick setting (number 2). Cut out a small circle (any diameter). 2. For the side of the dish: Roll out a long piece of white clay on a thinner setting (number 5) and trim it to 7mm (1/4 inch) wide. Trim the sides so it looks like a very long rectangle. Make sure that it is long enough to cover the circumference of the circle.3.Gently pick up the long rectangle and wrap it around the circle. Each end should touch to fuse.4.After it is baked, you can paint and decorate your candy dish with acrylic paints or alcohol inks. You can also use decorative paper by gluing a long strip along the side using PVA glue.