Salt dough has a sparkly texture. It is heavy and strong and is especially suited for large or standing pieces, such as plaques or trivets, or as foundations for other, more delicate craft doughs. Salt dough keeps indefinitely when covered and refrigerated.
2 cups salt
2/3 cup water
1 cup cornstarch
1/2 cup cold water
Food coloring, tempera, or other water-base paint
Mix salt and 2/3 cup water in a pan. Heat until quite warm. Remove from heat. Mix cornstarch and cold water together and add to mix in the pan, stirring constantly. Return pan to stove and keep stirring until mixture forms a smooth mass. Turn out on a plate and cover with a damp cloth until cool. Work in coloring if desired.
Shape on a foil-covered cookie sheet and let dry thoroughly - several hours in a warm oven or several days at room temperature. Smooth away rough edges with a nail file.