Page 318 - YC Cooking School

3. Remove the pot from the heat and leave the mixture to cool until lukewarm, whisking

from time to time to break up any sugar crystals.
4. Whisk in the icing sugar and any colorings or flavourings. Note: You can also divide the
mixture in half and leave one portion plain and just add food coloring and flavourings
to the other.
5. Add more icing sugar to thicken if needed, or a little more warm water to loosen. The
mixture should be fairly thick but still pourable.

© Recipe copyright of Sarah Graham

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