Ingredients: 450 grams of sugar, 50 g glucose, 30 ml of water, 5 grams of gelatin. Difficulty: medium. Preparation time: 30 minutes plus resting. Preparation: Soak the gelatine leaves until it becomes soft and workable. Sift the icing sugar and place in mixer. Add the dissolved gelatin to the sugar and stir over low heat until it becomes a compound melted, being careful not to boil.
Add this liquid mixture into powdered sugar wire already in place and operate at low speed mixer. The result is optimal once you form a ball. If the compound is not perfect, you can add water if dry or icing sugar if too runny, dosandola only with spoons to avoid falling in the excess. Remove from mixer and knead the dough by hand by adding powdered sugar to keep it sticking.
For best results, processing, let the dough rest in refrigerator for several hours. 
Add this liquid mixture into powdered sugar wire already in place and operate at low speed mixer. The result is optimal once you form a ball. If the compound is not perfect, you can add water if dry or icing sugar if too runny, dosandola only with spoons to avoid falling in the excess. Remove from mixer and knead the dough by hand by adding powdered sugar to keep it sticking.
For best results, processing, let the dough rest in refrigerator for several hours.
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