How to make "Gum Paste"

 


 Hand mixers will not be strong enough to beat the gum paste after the tylose powder is added.

INGREDIENTS
4  Large Egg Whites
1 pkg  2 lb. bag 10x powdered sugar
12  Level teaspoons Tylose powder
4  Teaspoons shortening (Crisco)
Egg cartons or Wilton flower formers
Corn starch
 DIRECTIONS
1.  Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle.

2.  Turn the mixer on high speed for 10 seconds to break up the egg whites.

3.  Reserve 1 cup of the powdered sugar and set aside.

4.  Turn the mixer to the lowest speed and slowly add the remaining sugar.  This will make a soft consistency royal icing.

5.  Turn up the speed to setting 3 or 4 for about 2 minutes.

6.  Make sure the mixture is at the soft peak stage.  It should look shiny, like meringue and the peaks fall over.  (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.)

7.  Turn the mixer to the slow setting and sprinkle the tylose in over a five second time period.  Next, turn the speed up to the high setting for a few seconds.

This will thicken the mixture.

8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of
powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough.
You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.

9.  Place in the refrigerator for 24 hours before using to mature the paste.

10.  Before use, remove from refrigerator and allow the paste to come to room temperature.  Take a small amount of shortening on the end of your finger and knead this into the paste.  If you are coloring the paste, add the paste color at this stage.
  Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste.  Will keep under refrigeration for approximately 6 months