Crystal Rough Candy

Crystal Rough Candy

1. Divide the fondant cream into 150 grams, 1 portion of 100 grams, and 2 portions of 25 grams. Add pigments and knead them into gray, dark purple, and dark brown.

2. Put the white fondant paste on the baking paper and roll it into thin slices with a rolling pin.

3. Glue dark purple and dark brown fondant on both sides of the gray fondant.

4. Knead the fondant paste together, but don't knead it evenly, keep some texture, and then roll it into thin slices.

5. Spread a little water on the dark fondant flakes and stick the white fondant flakes.

6. Put the sugar and water in a small pot and stir well.

7. Put it on the fire and heat, stirring while heating, until the syrup becomes transparent and remove from the fire.

8. Add two drops each of the red and blue pigments.

9. Stir the syrup until it becomes a dark purple.

10. Take a medium-sized bowl and fill it with a layer of tin foil to make the shape of a rock. Then cover it with a layer of tin foil and spray a thin layer of oil.

11. Press the fondant paste in, and cut off the excess edges with scissors.

12. Take a large bowl, put it on a layer of kitchen paper, put in the fondant bowl, pour the syrup, and wrap the large bowl with tin foil. Leave it for at least 12 hours to allow the sugar to separate out. Then pour out the liquid in the middle and put it down until the sugar in the middle is dry. Cut off the excess fondant.