Does anyone have the sugar to water ratio for making sugar eggs. I couldn't find my paperwork and I tried to wing it but got the sugar too wet and it wouldn't come out of the mold.

Thanks!!

OK, it is 1 lb caster sugar and 4 - 6 teaspoons cold water. Ratio coming straight from a book.

Thank you!! We may have Easter eggs after all.

I use these directions, but omit egg white as the kids around here eat them.
http://www.thriftyfun.com/tf334674.tip.html

When you make the wet sugar test it by taking about a tablespoon into your hand and squeeze it (make a fist), open your hand and giggle your hand around. If the sugar lump hold together it is fine If not it needs a bit more water. If it is *wet!* add more sugar.
I haven't made any in maybe 10 years but look in the grocery for 'superfine' sugar. Does better if you can find it.

Thanks for all the advise. I'm going to try it again.