Sugar mice have always been one of the sweetmeats placed in children’s stockings for Christmas Day.
450 Gram Granulated sugar (1 lb)
225 ml Water (7 1/2 fl oz)
40 Gram Glucose (1 1/2 oz) or 2 tbsp golden syrup
Fine string, for the tailes
Glace icing, for decorating the head
Makes about 8
Put the sugar and water into a strong saucepan, stir over a moderate heat until the sugar dissolves and then add the glucose. Boil rapidly, with little, if any stirring, until the mixture reaches the soft ball stage at 115 °C / 240 °F. Do not beat the fondant mixture in the saucepan as this will make it slightly granular. Allow to cool and stiffen slightly before handling.
Dampen a slab or working surface with a little warm water. Turn the fondant out of the saucepan and allow to stand for a short time to stiffen slightly. Work the fondant up and down with a spatula or flat bladed knife until it becomes very white and firm in texture.
If you have some small animal moulds (the kind for making jellies), press the warm fondant into the ungreased moulds and add a small piece of string for the tail. When firm remove from the moulds and pipe on the eyes, nose and mouth with glace icing.
If you do not have any moulds, divide the fondant into equal amounts. Wrap the ones you are not handling in cling film so that they do not dry out. To shape the first mouse, pull off a small amount of fondant and shape the head. Form an oval shape for the body, press the head against the body while the two portions of fondant are soft enough to adhere together. Press the string into the end of the body for the tail and decorate the head as before. Leave for 24 hours in the air to dry.