Fondant Icing

• 250 g sugar
• 150 ml water
• 1 tbsp

Make a syrup using the sugar; water and glucose. Boil to the soft-ball stage. Brush a marble slab with cold water and pour the syrup on to it. Cool for 1 minute, until it begins to thicken. Use a palette knife or metal scraper to work the syrup, scraping and folding it over repeatedly until it is a thick, opaque paste. When the sugar cools and crystallize