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Perfect Play-Doh

2 cups flour

1 cup salt

4 teaspoons cream of tartar

2 Tablespoons oil

2 cups water

food coloring

Mix the dry ingredients in a large bowl. Combine the oil and water in a microwave safe bowl and tea the mixture until it is almost boiling. Add the food coloring. Mix the liquid and the dry ingredients together. Once the mixture has cooled, knead the dough until it becomes smooth and soft.









2 cups of flour

1 1/4 cups of water

3/4 cup of salt

2 Tablespoons of corn starch

2 Tablespoons of baby oil

1/2 teaspoon of glycerine (more if needed – use drops for additional amounts)

Gel food colors (colors of your choice)



In a large saucepan combine the flour, salt, corn starch and stir to blend.  Add the water and oil, and the food coloring of choice, and stir into the flour mixture.  Cook over medium heat, stirring constantly until the dough begins to thicken.  When it starts to form a ball in the pan, turn off the heat and remove the dough to waxed paper to cool.  When the play dough cools a bit, knead the play dough for about 1 minute to completely mix, and smooth.  If the dough seems sticky, add a little flour, and work into the dough. Repeat this recipe for all desired colors.  When play dough has completely cooled, massage glycerine into dough, place dough in a zip lock bag, and keep in a cool dry location.   Play dough may be used for up to three months.

NOTE:  Amount of food coloring used will depend on the desired shade.  If you want pastel colors, start with a drop or two in the saucepan.  However; dough will be lighter than the color in the gel package.  You’ll need to add more gel color for brighter colors.  Play dough is ready to use once it’s cooled and kneaded smooth.

If you want white play dough, don’t add food coloring to the mixture, just cook the mixture until it thickens, and follow the rest of the directions.

You can also add glitter to the dough if you like, just add it when you add the food coloring or add it to the white play-dough when you add the water and oil.

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