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Ingredients
- 900 grams icing sugar
- 7 grams Gelatine, 1 pouch knox
- 60 grams cold water
- 150 grams glucose
- 25 grams glycerine
- Liquid food color, if desired
- 15 grams Crisco
- 25 grams Crisco
Preparation
Step 1
Sift icing sugar in a large bowl, making a well in the center. Put the gelatine and cold water in a small pan and heat gently until dissolved. Don’t overheat the mix. Remove the gelatine from the heat and add the glucose, glycerine and 15 grams of the shortening. Stir until all is melted and combined. Pour the mix into the sugar, incorporating well, and until a ball is formed. Turn ball onto a table and knead in the 25 grams of shortening until smooth. Wrap in plastic 2 times and store in an airtight container.