Candy Clay 1 Egg white
2 tb Liquid glucose
4 c Sifted powdered sugar
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. Candy Clay printer friendly version located here.
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