How to Make Gluestick Paper Glue for Papier Mâché

Making the Sugar Water

Fill a saucepan halfway up with cold water and set on the stove top. Turn the heat on high, while waiting for the water to get hot.

Before the water begins to boil, add to the saucepan on the stove top: 1/8 cup sugar in the raw 1/8 cup granulated sugar 1 tablespoon salt 1 teaspoon white vinegar.

Allow the water to boil until it begins to foam.

Turn the heat off.

Combine in a second saucepan ½ cup all purpose flour and 1/8 cup powdered sugar. Set aside.

Measuring Out the Sugar Water

Measure out ½ cup and ¼ cup of the hot sugar water. Be careful as you pour.

Add the sugar water to the dry flour mixture in the second saucepan. Whisk out all the lumps.

Blend until smooth.

Measure out 1 cup more of the sugar water. (Empty out the remaining sugar water, it can be saved for another batch, but it is no longer needed).

Pour the remaining 1 cup sugar water into the flour mixture and blend well until smooth. Remove all the lumps.

Place the saucepan containing the flour mixture on the stove top. Turn the heat onto the medium setting.

Keep an eye on it and stir constantly until it gets thick. Once it looks like it starts to get thick, turn heat back on high and allow to come to a boil for a minute or so.

Keep stirring until the paste begins to turn glossy. Then turn the heat off and allow it to cool completely. It's ready to use once cooled.

Store the unused portions in refrigerator until next use.