Often, where sugar work is concerned, you need to adjust your ratios to account for the humidity. I don't know if that was an issue for some reviewers, but I thought I'd mention it.
Also, instead of using plain 'white sugar' you might find that superfine sugar works better (for the same reason that others used part conf's sugar). Adding more egg whites would only make it more 'slippery' - adding a tiny bit of water would have been better, if more moisture was needed, since it would slightly 'melt' the sugar and help it to meld/bond better.
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Often, where sugar work is concerned, you need to adjust your ratios to account for the...