Ingredients Makes 1kg (2 1⁄4lb)
- 60ml (4 tbsp) cold water
- 20ml (4 tsp/1 sachet) powdered gelatine (you can use the vegetarian version)
- 125ml (4fl oz) liquid glucose
- 15ml (1 tbsp) glycerine
- 1kg (21⁄4lb) icing (confectioners’) sugar, sieved, plus extra for dusting
1. Place the water in a small bowl, sprinkle over the gelatine and soak until spongy. Stand the bowl over a pan of hot but not boiling water and stir until the gelatine is dissolved. Add the glucose and glycerine, stirring until well blended and runny.
2.Put the icing sugar in a large bowl. Make a well in the centre and slowly pour in the liquid ingredients, stirring constantly. Mix well. Turn out on to a surface dusted with icing sugar and knead until smooth, sprinkling with extra icing sugar if the paste becomes too sticky. The paste can be used immediately or tightly wrapped and stored in a plastic bag until required.