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Edible Play Dough I

A dough made from flour, oatmeal, water, corn syrup, peanut butter, dry milk, and confectioner's sugar, suitable for children's play.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Corn and peanut match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 346 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Edible Play Dough I

Timeabout 30 seconds (grinding)

Ingredients

Directions

Make the dough

  1. Mix flour and oatmeal in blender and grind for about 30 seconds.

  2. Add 1 cup water and knead.

  3. Add corn syrup, peanut butter, nonfat milk, and confectioners sugar. Combine and knead well.

  4. Add more flour or powdered milk if dough is still sticky.

  5. Add dry milk or flour until not sticky.

Decorate and vary

  1. Put out bowls of chocolate chips, butterscotch chips, sunflower seeds, or peanuts to decorate creations.

  2. Mix 16 oz peanut butter with 6 tablespoons honey (variation).

  3. Add chocolate chips if desired.

  4. Do not feed honey to children under 1 year to avoid food poisoning.

Nutrition, whole recipe (rough)

1045Calories
37 gProtein
27 gFat
168 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Peanut1 oz (28g)161
Oat1/2 cup dry (40g)154
Milk1 cup (244ml) whole149
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Corn + peanuttop 6% of all pairs
    Smell alikestrong
    Cooked together346 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Absorbs liquid and forms the dough's basic structure, so it holds its shape.
Oatmeal
Adds bulk and a grainy, chewy texture to the dough.
Corn syrup
Keeps the dough moist and pliable, slowing it from drying out.
Peanut butter
Adds fat and binding, giving the dough a smooth, soft texture.
Nonfat dry milk
Absorbs moisture and firms the dough, reducing stickiness.
Confectioner's sugar
Adds sweetness and a fine texture that softens the dough.

The step that matters

Adjusting stickiness with flour or dry milk. Dry ingredients absorb surplus moisture from the syrup and peanut butter. Adding them gradually, kneading between additions, prevents a dough that is too wet or too stiff.

Swap the peanut

How well each one fits the dish's main ingredients (flour, corn, syrup, butter, milk, sugar):

  1. Almondfits better
  2. Chestnutfits better
  3. Hazelnutfits about as well
  4. Peanutthe original

Fit is the average pairing score against flour, corn, syrup, butter, milk, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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