How to use:
How to make Sugar Paste ?
2 tablespoons liquid glucose
625g (1 1/4lb/4 1/2 cups) icing sugar
Sift the icing sugar into the bowl, adding a little at a time and stirring until the mixture thickens.
Turn out onto a work surface dusted liberally with icing sugar and knead the paste until soft, smooth and pliable.
If the paste is a little dry and cracked, fold in a little vegetable fat and knead again.
Put immediately into a polythene bag and store in an airtight container. Keep cool room temperature, or can refrigerate.
Bring back to room temperature and knead thoroughly before use.
Can be frozen for up to 3 months.