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Easy
By Ben Shewry
Published 2012
Bloom the gelatine for 4 minutes in some cold water. Drain and squeeze out the excess water.
In a very small saucepan, combine the isomalt, sugar, glucose, water and salt over low heat and stir occasionally until the isomalt has dissolved. Pour the syrup into a stainless-steel jug and set the jug over very low heat. Add the avocado oil to the syrup a little at a time — as you would add