Silky Homemade Play Dough Recipe
This comforting stovetop play dough recipe creates a silky, non-greasy texture that lasts for months. Using simple pantry staples, you can achieve a professional finish that is perfect for sensory play.
Equipment
- 2-quart saucepan
- Stiff spoon or spatula
- Wax paper or plate
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 2 teaspoons cream of tartar
- 1/3 cup salt
- 1 tablespoon vegetable oil
- food coloring
Instructions
Cold Mix in the Saucepan
- Set a 2-quart saucepan on the counter and add all ingredients while the pan is still cold. Stir the food coloring into the water first for even distribution, then add the flour, salt, cream of tartar, and oil.
- Stir the mixture until you have a smooth, milky slurry with no dry pockets of flour. It should look loose and a little cloudy before any heat is applied.
Cook Gently and Stir Constantly
- Turn the burner to low or medium heat and keep stirring constantly, making sure to scrape the bottom and corners of the pan. Within a minute or two, the mixture will transition from runny to creamy.
- Continue stirring as the starches gelatinize and the dough forms. You will see soft clumps appear and then quickly unite into one solid mass.
Know When It’s Done
- The dough is ready when it gathers completely around your spoon and the pan looks mostly clean. If you touch it and it does not cling to your fingers, it is done. If it remains sticky, continue cooking on low heat.
Cool and Knead for a Silky Finish
- Scrape the warm dough onto wax paper or a plate to cool. Once it is comfortable to handle, knead it vigorously for a full 2 minutes to achieve a smooth, springy, and professional texture.
Notes
Safety Tip: This recipe contains high levels of sodium chloride which is dangerous for pets. Keep the dough out of reach of dogs and contact a veterinarian if any is swallowed. Bakery Shine Secret: For a professional glossy finish, add 1 teaspoon of vegetable glycerin to the wet ingredients. This humectant helps the dough retain moisture and prevents a salty crust from forming. Storage Tip: Store the cooled dough in an airtight container or a Ziploc bag with the air squeezed out. When kept in a cool, dry place, it can stay soft and pliable for up to 6 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 575kcalCarbohydrates: 95gProtein: 13gFat: 14gSaturated Fat: 2gSodium: 29000mgPotassium: 850mgFiber: 3gSugar: 1gCalcium: 25mgIron: 6mg
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