1 1/2 teaspoons (7.5 ml) powdered gelatin

2 tablespoons (30 ml) cold water

1/4 cup (60 ml) light corn syrup

1 1/2 teaspoons (7.5 ml) glycerine

1 lb (454 g) icing sugar, sifted

In a microwave oven-safe bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.

Add the corn syrup and glycerine and melt in the microwave oven until the gelatin has melted.

In a large bowl, place three quarter of the icing sugar and make a well in the centre. Pour the syrup mixture and stir with a fork until it forms a soft ball. Gradually add the remaining icing sugar, stirring until smooth.

On a work surface dusted with icing sugar, knead the dough with lightly oiled hands until smooth. Cover in plastic wrap and place in a sealable plastic bag. Keeps for several months at room temperature.

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