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Add small amounts of egg white to castor sugar until the mixture is the consistancy of wet sea sand.
Pack the mixture into a bell mould (bought at most confectionary stores or you could use one of your Christmas decorations from the tree.)
Tap down on the mould to ensure there is no air pockets.
Tap the bell out onto wax paper to dry.
When firm to the touch, place plastic mould over the sugar bell again to lift it up.
With a teaspoon, carefully hollow out the centre.
Leave the sugar bell for a further half hour to harden completely.
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