Sep 27, 2012

Gum paste recipe

I received a request for a gum paste recipe on the facebook page so here it is! 



Ingredients 
- 1lb/ 450g/ 2 cups Confectioners’ sugar (weigh before sifting) 
- 2 teaspoons of Gelatine powder 
- 6 teaspoons Cold Water 
- 3 teaspoons Gum Tragacant 
- 2 teaspoons White vegetable fat 
- 2 teaspoons Liquid glucose 
- 1 large Egg white (room temperature) 



Instruction
Step 1: Place the cold water in a small bowl and stir while sprinkling in the gelatine then let it stand for half an hour, until all the water has been absorbed. 

Step 2: While you are waiting for the gelatine to be ready, sift together the gum tragacanth and ¾ lb (338g/1 ½ cups) of the confectioners’ sugar into a clean heat-proof bowl and warm it over a saucepan of gently, simmering water for about 5 minutes. Stir gently after a couple of minutes to make sure it is warming through, evenly. 

Step 3: Dissolve the gelatine in a saucepan, over a very low heat; be very careful not to boil it and make sure the gelatine has completely melted. 

Step 4: Add the liquid glucose and white fat, stir and make sure it has also melted. Remove from heat and leave to cool for a couple of minutes. 

Step 5: Remove the ‘string’ from the egg white and beat it gently with a fork until it is liquid then pour the gelatine mixture and the egg white into the bowl with the sugar and gum and stir well until it is all combined. 

Step 6: Sift the remaining ¼ lb (112g/ ½ cup) of the confectioners’ sugar onto a board, make a well in the centre, pour the gelatine and sugar mixture into the well and work the sugar into the mixture. 

Step 7: When all the ingredients are combined, knead for about 1 minute then divide the paste into 4 or 6 portions, lightly dust some plastic wrap with confectioners’ sugar and wrap each portion of the gum paste tightly, put it into a plastic bag and place them in an airtight, plastic box in the refrigerator and leave overnight.  

To use, take a portion of the sugar paste, leave wrapped until it reaches room temperature then knead it until it is pliable. If it sticks to your hands smear a little white vegetable fat on them and it will prevent sticking. 


 (To prevent it drying out, make sure the paste is always wrapped well and it can be stored for a few days in the refrigerator or for a longer period of time in the freezer.)