[Sca-cooks] Miscellaneous Sugar Stuff

[Robyn.Hodgkin at affa.gov.au]

Sugar plate sometimes just needs a looong slow cure.  Give it a month or so to harden and it should hold up to most liquids.  The egg puddings are SO CUTE!! Great work Doc.  

Maybe brushing egg white on the inside and letting that set would give it some protection against melting?

Kiriel



-----Original Message-----
From: Daniel Myers [mailto:doc at medievalcookery.com]

I've tried making a sotelty consisting of sugar paste shells filled
with almond-milk based pudding.  While they looked great, the shells
went all soft and melty overnight and the result was inedibly messy.
The shells had been dry when they were filled, but the pudding was
still slightly warm.  I may try again later and see if cooling the
pudding in a mold ahead of time (and maybe cooking it longer) will help
things hold together longer.

I've put a picture (220kb) of a couple of them (just before completely
melting) online:

	http://www.medievalcookery.com/images/eggs.jpg

- Doc