The BEST Homemade Play Dough
The BEST play dough recipe—make in less than 5 minutes for under a $1 and have it last for months! It is so soft and squishy and cuts perfectly with cookie cutters.
The BEST play dough recipe—make in less than 5 minutes for under a $1 and have it last for months! It is so soft and squishy and cuts perfectly with cookie cutters.
- Carbohydrate 52.1625733340784 g
- Cholesterol 0 mg
- Fat 0.0130400000374795 g
- Fiber 0.112222222619605 g
- Protein 0.0438000001258896 g
- Saturated Fat 0.00392000001126683 g
- Serving Size 1 1 ball (132g)
- Sodium 4.16177777828364 mg
- Sugar 52.0503511114588 g
- Trans Fat 0.000560000001609546 g
- Calories 203 calories
Step-by-step
- Stir together the flour, salt and cream of tarter in a large pot.
- Next add the water and oil.
- If you’re only making one color, add in the the color now as well.
- Cook over medium heat, stirring constantly.
- Continue stirring until the dough has thickened and begins to form into a ball.
- Remove from heat and then place inside a gallon sized bag or onto wax paper.
- Allow to cool slightly and then knead until smooth.
- If you’re adding colors after, divide the dough into balls (for how many colors you want) and then add the dough into the quart sized bags.
- Start with about 5 drops of color and add more to brighten it.
- Knead the dough, while inside the bag so it doesn’t stain your hands.
- Once it’s all mixed together you’re ready to PLAY.
- Store the play dough inside the bags once done to keep soft.
- Keeps for up to 3 months.
Which pot size actually prevents scorching when cooking a thick dough base on the stovetop? A heavy-bottomed three-quart saucepan distributes moderate heat evenly across the base, preventing flour clumps from burning before the moisture absorbs. Whisking dry components thoroughly before introducing liquids ensures the cream of tartar distributes evenly to build elasticity in the finished matrix.
Constant stirring over medium heat transforms the loose slurry into a coherent mass within three to five minutes. Watch for the mixture to pull away cleanly from the sides of the pan and form a cohesive ball around the spoon. Pull the pot immediately off the burner once this textural shift occurs to prevent the starches from drying out completely.
Kneading the warm mass inside sealed quart-sized plastic bags keeps pigment off skin while dispersing concentrated food coloring droplets uniformly. Adding five initial drops allows gradual shade adjustments without over-saturating the moisture balance. Subdividing the batch into equal portions prior to tinting creates multiple distinct hues from a single mixing session.
Store finished batches in airtight containers at room temperature to maintain pliability for up to ninety days. Pair the activity setup with a damp cloth nearby for quick surface cleanup and cookie sheets to define a contained workspace.
