Instructions: *Set a measuring cup in hot water & add glucose. Stir until warm and thin.

Add as directed above.
**Add almond extract and (clear) vanilla to taste.

Add this only at the end, to prevent icing from breaking down. Dont add butter flavor, may contain fat! Using "fine" sugar & salt is not necassary as long as you arent going to press the icing through very fine decorating tips (#1,0,00, or 000). I use regular. This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time.
***Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup.

Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with.

Makes wonderful flowers, but
remember, they dont crust. I have made flowers with it & they would crust after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is sooo smooth & especially since it is sooo light-weight. Dolores McCann, Oxford OH

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