Matcha Sugar

• 150 g (5½ oz) fondant patissiere
• 75 g (2⅔

Preheat the oven to 160°C (315°F/Gas 2–3).

Heat the fondant and glucose in a small clean saucepan over medium-low heat until completely melted. Add the isomalt and continue to heat until dissolved. Increase the heat to high and bring to 162°C (325°F). Transfer to a tray lined w