Candy Easter Egg Recipe

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 15
• 1 teaspoon gum tragacanth (available from cake icing shops or chemists)
• 1 1/2 cups water
• 8 ounces sugar
• 4 ounces sugar syrup
• 4 tablespoons gelatin
• 4 1/2-5 kg icing sugar
• 2 egg whites

Recipe

• 1 soak the gum tragacanth in only 1/4 cup of the water overnight.
• 2 sift the icing sugar into a large bowl and set aside until required.
• 3 put the 8 oz of sugar and 4 oz of glucose syrup and 1/4 cup of water in a saucepan, boil to 270 degrees farenheight, stirring all the time.
• 4 remove from stove and cool a little. approx 1-2 mins or mixture will start to set.
• 5 soak the gelatine in the remaining 1 cup of water and add to cooled mixture. if glucose mix is starting to set, reheat again until melted and mix through together.
• 6 beat the two egg whites until stiff and set aside.
• 7 add cooled glucose liquid to 4 kg of sifted icing sugar and stir well. mixture will appear rather dry, don't be concerned as extra water can be added later.
• 8 strain the gum tragacanth and add to icing mixture.
• 9 add the beaten egg whites and the mix through.
• 10 add extra water a little at a time as too much will make the mixture soggy. once mixture starts to bind together, take out of bowl and knead until it resembles a pliable icing.
• 11 if the mixture appears too runny, add some of the remaining 1kg of icing sugar, a little at a time.
• 12 once kneaded, roll out for use on the moulds or keep covered in an airtight container until ready to use.
• 13 if desired you can divide into portions and edible food colouring can be added a few drops at a time and kneaded into the icing to make different coloured easter eggs.
• 14 when eggs have been moulded and set aside to dry over-night, join the two halves together with royal icing and decorate as desired.