Edible Crafts for Kids

Fun Things to Make and Eat

© Denise Oliveri

Aug 18, 2007

Edible crafts are fun to make. After you make them, they are totally safe to eat. Kids love to make these tasty treats!

Edible Peanut Butter Playdough

Ingredients:

• 1/2 cup peanut butter
• 1/2 cup honey
• 1 cup powdered milk

Procedure: Knead until smooth.

Homemade Lollipops

Ingredients:

• Sprinkles
• 1 c sugar
• 1/2 c water
• 1/3 c light corn syrup
• 1/4 tsp. cinnamon extract
• 1 drop of desired colored food coloring
• 12 lollipop sticks

Procedure:

1. Coat 12 metal molds (whatever shape you desire) with vegetable cooking spray. Arrange sprinkles in coated molds.
2. In saucepan, combine sugar, water, and corn syrup. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-high, attach candy thermometer to side of pan, and simmer until mixture reaches 300 degrees, about 20 minutes. Remove pan from heat; stir in cinnamon extract and food coloring.
3. Working quickly, spoon liquid into molds. Press lollipop sticks into center. Cool completely.
4. To make small, round lollipops, place sticks on aluminum foil and arrange sprinkles around sticks. Spoon liquid over sticks and sprinkles. Cool completely and peel off foil.

Chocolate Molding Clay

Ingredients:

• 10 ounces of chocolate (chopped chunks or chips)
• 1/3 cup light corn syrup

Procedure:

1. Melt the chocolate in a microwave for 1 minute. Stir. If chocolate is not completely melted, return to the microwave for 30 seconds at a time and stir until smooth.
2. When the chocolate is melted, add the corn syrup and blend.
3. Pour the mixture onto a waxed paper sheet.
4. Spread the chocolate with your fingers until it's about 1/2 inch thick.
5. Cover loosely with waxed paper and let it stiffen for at least a couple hours or overnight. The chocolate will become very pliable.

Pretzel Art

Ingredients:

• 1 c warm water
• 1 pkg yeast
• 1 tsp sugar
• 1 tsp salt
• 3-1/2 c all-purpose flour
• 1 egg
• Kosher salt
• Vegetable oil
• Poppy seeds

Procedure:

1. Place water, yeast, sugar, salt, and 1 c flour in a large bowl. Beat slowly at first and then at high speed until smooth.
2. Make a volcano shape of 2-1/2 c of flour on a clean work surface by placing a mound of flour on the surface and creating a hole in the center of the mound. Pour the mixture in the center of the hole. Now carefully blend the flour into the liquid, using your fingers to draw in the flour. When all the flour has been blended, knead the dough for 10 minutes. You will notice that the dough will become less sticky as you keep kneading it. When it is done, it should be smooth and elastic in texture.
3. Place the dough in a large oiled bowl and cover it with a damp dish towel. Place the bowl in a warm place to rise for about one hour.
4. Preheat oven to 475 degrees F.
5. Punch the dough down and it is ready for molding. You can make any design you wish. Use the poppy seeds for decorating touches.
6. When baking multiple designs, place them far apart on the greased cookie sheet. Brush a beaten egg on top and sprinkle with Kosher salt. Let the design rise almost double in size before baking.
7. Bake for 15 minutes or until golden brown.

Bird's Nest Snack

Ingredients:

• 1/2 cup butter
• 1 cup brown sugar
• 3 oz. can of chow mein noodles
• Jellybeans

Procedure:

1. Melt the butter in a saucepan and then add the brown sugar. Boil and stir for one minute.
2. Add chow mein noodles to the mixture above.
3. Put the mixture in paper baking cups in a muffin tin. Use your thumb to press noodles into the nest while still warm.
4. Give children jellybean "eggs" to put in their nests.

Edible Glass

Ingredients:

• Buttered baking sheet
• 1 cup of sugar

Procedure:

1. Place buttered baking sheet in the refrigerator.
2. Put the sugar in a frying pan. Set the pan on a burner at low heat. Stir the sugar slowly while it is heating. Gradually the sugar will turn tan and stick together in clumps. Soon you will see a pale brown melting in the bottom of the pan. Stir constantly. As the sugar continues to melt the lumps become smaller and turn into a thick brown liquid.
3. Take out the baking sheet from the refrigerator and let the mixture dry on the buttered sheet. Peel if off carefully and enjoy!

Edible Kids Crafts - Jellybeans

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