How to make sugar mastic

Confectionery mastic is a thick plastic cream, which is used for the original baking decoration. Working with mastic is a pleasure: she is militia, you can make any shape or decoration from it, it can be painted in the right color, it has a long shelf life and most importantly - the mastic is edible. There are many options for the preparation of this unique material: from Marshmallow (chewing marmalade), condensed milk, milk and sugar powder. In our article you will learn the recipe for how to make sugar mastic.

You will need the following ingredients:

200-300 g of small grinding sugar;
50 g chewing candies Marshlow;
1 tbsp. l. water;
dye (if you make color mastic);
a little lemon juice.

The process of cooking and kneading sugar mastic is simple, it consists of such stages:

Put in the special container for the microwave of candy Marshmallow, add 1 tbsp. l. Water, put in the microwave for 20 seconds. Important! It is impossible to overheat Marshlow, stop the heating process when it starts to melt and increase in volume. If you do not have microwaves - Warm candy on a water bath
Remove dishes with molten candies, we gradually squeeze the sugar powder suthed through the sieve, kneading the fork and then as the mass thickening thirsty.
Add sugar powder until your mastic becomes the desistence. If the prepared mass is too dense and rigid - it will help not long warming in the microwave or hot oven if the mastic crushes - a little lemon juice and continue it.
Finishing the mastic to wrap in the food film and cool in the refrigerator for 1 hour.

In order for your sugar mastic to be homogeneous, plastic and with her it was comfortable to work, stick to such rules:

The density and elasticity of the mastic depends on the quality of the sugar powder - it should be very fine grinding, without impurities of large crystals.
Always produce powder more than you need to recipe, its volume depends on the variety of candies.
Masting mastic, do not stop with the number of powdered sugar, if it is added in excess - the mastic will get too dense, fast frozen. Remember that properly prepared mastic should stick up a little to the hands, have a pleasant matte color.
To cover the cake, roll a thickness of at least 3 mm thick, is most convenient to do it on the surface with a lubricated vegetable oil. A finely rolled reservoir breaks up, does not hide the irregularities and defects of the cortex, the appearance of your cake will be not ideal.

When cooking a confectionery sugar mastic, you will also be useful to know such nuances:

Finished mastic can be given interesting bright colors - with the help of food dyes or using juice concentrates. By adding a dye, you will get a colored sugar mass, from which you can create an edible culinary masterpiece.
Covering baking mastic, remember that it is afraid of moisture, so it is impossible to apply it on the wet foundation - it will dissolve (the best concurrent cake layer will be already frozen in the refrigerator oil cream). Of these considerations, keep the covered cake in the room with high humidity is not recommended.
The beautiful and glossy surface of the mastic covering the finished product can be achieved using honey and vodka. Prepare a solution from equal proportions of these ingredients and with brushes cover the entire cake, covered with sugar mastic, this mixture. The alcohol will quickly evaporate, and the surface of the product will be pleasantly shiny.

Store the finished unused mastic in a container or p / e film (to protect from air and moisture) in the refrigerator no more than 2 weeks, in the freezer - not more than 3 months.