Sugar Molding

Decorating By Daisy1 Updated 1 Apr 2009 , 8:35pm by Daisy1

Daisy1 Posted 31 Mar 2009 , 7:33pm
post #1 of 6

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.


5 replies
majka_ze Posted 31 Mar 2009 , 8:04pm
post #2 of 6

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

Daisy1 Posted 1 Apr 2009 , 1:26pm
post #3 of 6

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

7yyrt Posted 1 Apr 2009 , 7:42pm
post #4 of 6

I use these directions, but omit egg white as the kids around here eat them.

kakeladi Posted 1 Apr 2009 , 8:31pm
post #5 of 6

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 fineicon_smile.gif 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.

Daisy1 Posted 1 Apr 2009 , 8:35pm
post #6 of 6

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

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