Golden Eggs

• 300 g (10½ oz) mannitol
• 4 g (1/10

Place the mannitol in a small heavy-based saucepan and heat to 160°C (315°F)—it should become silky and fluid. Add the gold powder and stir through until evenly distributed. Carefully pourthe golden mannitol liquid into a 4.5 cm (1¾