4 Easy Edible Playdough Recipes

An assortment of colourful edible playdough balls and toppings on a wooden surface, perfect for kids.

Do your children spend more time eating their playdough than playing with it?

Surely it doesn’t taste that good! Here are a few recipes for edible playdough… but watch out, they’ll definitely end up eating more of it than playing with it now!

1. Peanut Butter Playdough

via www.powerfulmothering.com
  • 1 cup peanut butter
  • 1 cup milk powder
  • 1/2 cup sugar
  • food colouring (optional)

Mix all ingredients in a large bowl until desired consistency is achieved. Wrap firmly in plastic wrap and store in the fridge.

2. Allergy Free Edible Playdough

via www.aaaai.org
  • 1/3 cup margarine
  • 1/3 cup glucose syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 3/4 cups icing sugar
  • food colouring (optional)

Mix the margarine, glucose syrup, salt and vanilla together in a large bowl. Add the icing sugar and knead until smooth. Wrap in plastic wrap and store in the fridge.
Glucose syrup can usually be found in the cake section of the supermarket.

3. Easy Edible Playdough

via homanathome.com
  • 1 packet cake mix
  • 250 grams softened butter
  • 3 tablespoons water

Mix cake mix and butter in a large bowl. Add 1 tablespoon of water at a time until desired consistency is achieved. Wrap in plastic wrap and store in the fridge.

4. Chocolate Playdough

via kidspot.co.nz
  • 1 cup cooking chocolate
  • 1/4 cup glucose syrup

Melt the chocolate in a bowl over simmering water.  Stir the chocolate until smooth. Add the glucose syrup and stir until combined. The chocolate will stiffen almost immediately, but persist and it will combine and become easier! Place into a ziplock bag and refrigerate until firm.  Wrap in plastic wrap and store in the fridge.

Do you have edible playdough recipes you can recommend?

author avatar
Clare Whitfield Chief Editor
Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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