- 1/4 cup water
- 2 tablespoons corn syrup
- 4 cups powdered sugar
- 1 1/4 teaspoons almond extract
- 2 to 3 teaspoons whipping cream
- Combine water and corn syrup in a heavy saucepan. Add sugar, stirring until well blended; use a pastry brush to scrape down any sugar on sides of pan. Cook over low to medium heat until a candy thermometer registers 100 degrees; remove from heat. Stir in almond extract and 2 teaspoons cream; cool 5 minutes. Add enough remaining cream to make desired consistency.
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