Sugarpaste (white):
320 grams powdered sugar
4 grams edible gelatine
2-3 tablespoon glucose syrup
36 ml. water in room Temperature
1/2 teaspoon liquid natural vanilla extract (for pastry use)
1 teaspoon cow’s milk butter (optionally), if we use cow’s milk butter, we store the sugar paste in the fridge for 1 week, wrapped in parchment paper and afterwards in a plastic wrap.
Firstly, I deep the gelatine in the water for at least 5 min. to soften (it will not dissolve in water) and then I warm the gelatine in a pot with the same water I used before at low temperature and stir constantly until it melts, then I remove the pot from the heat and add the glucose syrup and keep stirring until it melts too. I also put the vanilla in the syrup and stir.
In a glass bowl I mix the powdered sugar with the syrup with a spoon, and not by hand, because the syrup is still hot. And until it’s ok to touch the ”dough” I keep mixing with the spoon. When the ”dough” gets cold we knead it with our hands and lastly we also put the cow’s milk butter in (optionally). We keep kneading until the sugarpaste gets soft without being sticky on our hands, if it still sticks n our hands we add some more powdered sugar and keep kneading. Store the sugarpaste in your fridge for 1 week.
Bon appetit !