Place salt and 2/3 cup water in small saucepan and heat until quite warm. Remove from heat. Mix cornstarch and COLD water together, add to salt mixture stirring constantly. Return pan to heat and keep stirring until mixture forms a smooth mass. Turn out on a plate and cover with damp cloth until cool. work in color as desired or leave natural. Covered (zip bag) & refrigerated, Salt Dough will keep indefinitely.

Shape on foil covered cookie sheet and let dry (Several hours in a warm oven or several days at room temperature). You can sand rough edges with an emery board when dry.

Tweet

These misc recipes are a collection of recipes that I have gathered over the years. If I can remember where I got the recipe from I will try and credit the source. Many origins of these misc recipes are unknown.