Musk Sticks

During Covid one yearning was to go back to a childhood memory and musk sticks are one of my favourites.

Musk sticks are a famous confection that is highly fragrant. They consist of a semi-soft stick of fondant, usually pink and often extruded with a ridged cross-section in the shape of a star. Their flavour and aroma is quite floral, reminiscent of musk perfume. They are also called "musk sweets" and "musk lollies" and were originally used in the 18th Century as breath freshener in the UK. 

The origin of musk sticks in Australia is uncertain, probably dating to the early 1900s or a little earlier. The earliest known written reference is 1927 in the Australian Worker, which talks about the "pink curly musk sticks" from 25 years earlier.

In 2018 The Swedish Museum Of Unusual Flavours listed musk sticks as the most revolting things to eat.

Ingredients

  • mild-flavoured cooking oil spray

  • 4 small gelatine sheets

  • 1 tbsp liquid glucose

  • ½ tsp good-quality musk essence

  • a few drops pure vanilla extract

  • 2 drops red or pink food colouring

  • 250g pure icing sugar mixture, sifted

Method

  1. Spray two baking trays with cooking oil spray. Line the trays with baking paper.

    Soak the gelatine sheets in cold water for 5 minutes, or until soft and pliable. Drain and squeeze out the excess water.

  2. Put the gelatine in a saucepan with the glucose and 60ml cold water. Stir over high heat until the gelatine sheets have melted. Remove from the heat and tip into the bowl of an electric mixer fitted with a whisk attachment.

  3. When the mixture is cool, add the musk essence, vanilla and food colouring, if using. Add 125g of icing sugar and beat at low speed until well combined. Increase the speed to high and whisk for 1 minute, or until smooth and evenly coloured.

  4. Turn your machine off and add the remaining icing sugar. Mix in slowly, then increase the speed to high for about 3 minutes, to ensure it is all well incorporated, and a little like a thick, raw meringue mixture.

  5. Put the mixture into a piping  bag fitted with a 1cm small star-shaped nozzle and pipe 10cm lengths onto the baking trays.

  6. Leave in a cool, dry place to set overnight. The musk sticks should be crisp and dry all the way through.