This kid-friendly recipe makes great sweeties to hang on the tree or to give away as gifts.
Ingredients
For the fondant icing
- 400-500g golden icing sugar, sieved
- 400-500g white icing sugar, sieved, plus extra for dusting
- 2 large egg whites
- 100g liquid glucose (we used Supercook’s, from Tesco or Sainsbury’s)
- 1 tbsp lemon juice
For the flavouring, colouring and decorating
- 2-3 drops peppermint extract
- Mint green food paste colour
- Small red ribbon, to decorate
- White writing icing (we used Supercook’s, from Sainsbury’s)
Method
- 1. Put 400g of each icing sugar, the egg whites, liquid glucose, lemon juice and peppermint extract into a food processor. Put the lid on firmly and whizz until it comes together as a ball. It should be firm like Plasticine; add more icing sugar if needed.
- 2. Dust a work surface with a little icing sugar and knead the icing until smooth. Divide into 2 and cover 1 piece with cling film. Dip a cocktail stick in the green paste colour and put a dot onto 1 icing ball. Knead until the colour is mixed in evenly.
- 3. Now divide both the green and white balls of icing into 20 pieces each, then take 1 of each and cover the rest with a sheet of cling film. Use the palms of your hands to roll out 2 thin sausages, each about 10cm long. Twist the 2 together, then gently roll to merge together. Bend the top round to make a cane shape, and trim the ends to neaten. Gently lift onto a tray lined with baking paper and repeat to make 20 canes. Cover and set aside to firm up overnight.
- 4. Make small bows from red ribbon and affix 1 onto each cane with a little writing icing, then put into a gift box.
Chef's tip
Food paste colour is available from Squires Shop (01252 711749; www.squires-shop.com). Liquid colour sold in supermarkets will make the fondant icing too tacky to work with.
Note: this recipe contains raw egg.