what every GOOD Victorian English Christmas stocking contained
YOU will need: ( imperial measures) & this recipe can be doubled.
16ozs powdered sugar ( confectioner's sugar/icing sugar)
1 large egg white well beaten
2ozs golden syrup/ clear corn syrup ( or 1 oz maple syrup)
red and green coloring
silver balls ( dredges)
kitchen string
cornflour ( Cornstarch)
Sieve 3/4 powdered sugar into a large bowl
add the egg white and syrup and mix well with a wooden spoon.
Gradually add more sifted powdered sugar and mix to the texture of pastry..this is called fondant.
Knead small drops of color into the fondant ( a little goes a long way and the mice should be pale)
Shape into mice, and add fondant ears, a string tail and silver balls as eyes.
Leave to dry on parchment sprinkled with cornflour, in a light and dry place, usually 2 -3 days.
These can also be flavored with extracts...mint, vanilla, orange flower water or rose water.
When nice and dry add to Christmas stockings or use as tree decorations.
Fondant may also be purchased from the store, colored and shaped and dried as above.
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