1 ea Egg white
2 tb Liquid glucose
4 c Sifted powdered sugar
SOURCE: Posted on Delphi- Cust 229 by Lynne Sammon
on July 26, 1995. MM format by Ursula R. Taylor.
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.
