Tulane Home Tulane Home

Inline CSS for Tulane News Articles

Edible Mardi Gras beads provide a taste of Carnival

February 21, 2017 3:00 PM
 | 
New Wave staff newwave@tulane.edu
  

 

 

Students at Tulane University aren't just catching Mardi Gras beads, they can now make—and eat—them too. The edible throws are crafted from fondant, a mixture of sugar and water used to decorate cakes.  

Fondant is a sugar base that’s available at most retail locations such as Michael’s or Wal-Mart,” said Chef Michael Rabenowitz, of Tulane University Dining by Sodexo. “Working with fondant can be a little tricky but anybody can do it at home.”

Rabenowitz assures all amateur chefs that the process is not as difficult as it may seem.

He said: “It’s as simple as kneading the fondant, then rolling in onto a flat surface, about a quarter of an inch thick. Use a round piping tip to cut out small rounds. Combine a few of the rounds together to form the size bead that you want.”

To make the necklace, attach butcher twine or household string to a knitting needle to string the beads.  Tie a knot before and after each bead so they are not loose on the necklace.

Let the necklace sit for two hours at room temperature.

Related content: Ladies of beadwork