We know we probably shouldn’t suggest you do this when you know you can buy the sweet treats from us, but this week, we’re feeling creative. We wanted to know how the old fashioned favourites were really made, and just how they became so popular and we started with the cute little blighters, Sugar Mice.

What you’ll need: (Makes about 8)
450g Granulated sugar
225ml Water
40g Glucose or 2 tbsp golden syrup
String for the tails
Writing icing for decorating the head

How to make them:

1.) Put the sugar and water into a heavy base saucepan, stir over a moderate heat until the sugar melts then add the glucose. Bring to the boil quickly, stirring occasionally until the mixture reaches the soft ball stage at 115 °C. Make sure you don’t beat the fondant mixture in the saucepan as this will make it slightly granular. Allow to cool and stiffen slightly before handling.
2.) Dampen a work surface with warm water, tip the mixture out and leave a bit longer until it’s almost solid. Work the fondant up and down with a spatula or flat bladed knife until it becomes very white and firm in texture.
3.) Animal shaped moulds are ideal for this (but don’t panic if you don’t have any), press the warm fondant into the ungreased moulds and add a small piece of string for the tail. Once they have set, take them out and pipe on the eyes, nose and mouth with icing.
4.) If you do not have any moulds, divide the mixture into equal amounts and wrap the ones you are not handling in cling film so they don’t dry out. To shape the mice, pull off a small amount of fondant and shape the head. Form an oval shape for the body, press the head against the body while the two portions of fondant are soft enough to adhere together. Press the string into the end of the body for the tail and decorate the head. Leave for 24 hours uncovered (if wandering hands won’t get them) to dry then gobble them up!