Candy clay #1

Yield: 1 Batch

Measure Ingredient
1 each Egg white
2 tablespoons Liquid glucose
4 cups Sifted powdered sugar
1995. MM format by Ursula R. Taylor.

SOURCE: Posted on Delphi- Cust 229 by Lynne Sammon on July 26, Place egg white and glucose in a bowl. Add the powdered sugar and mix together with a wooden spoon. Knead with the fingers until the mixture forms a ball, then knead on a surface dusted with powdered sugar until smooth and free from cracks. Wrap in plastic wrap, and place into a plastic bag, then place into a air-tight container. Will keep up to 3 months. If it is hard after a long period of storage, pick off very hard edges, then knead small amounts at a time until you have the amount you wish to use.

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