So I need to make some gumpaste decorations and the only experience I've ever had with GP was Wilton's. I always thought it was difficult to work with because it was very stiff, but it was the only type I knew. I decided to try Nick Lodge's gumpaste recipe, even though the idea was a little intimidating. Well-let me tell you I love it! It was a lot easier to make than I thought it would be, and the texture is like suede. Very user-friendly, very easy on the hands. It's maturing overnight, so I haven't actually used it yet, but if it is anything like what it was when I kneaded in the confec. sugar, I'll be in gumpaste heaven! For those of you who haven't tried it-go ahead. I think you'll be pleased.
-Alysa

Sounds great! I would love to have the recipe if you can post it.
Thanks!

Sounds wonderful....please post the recipe!

Hi!

Taken from Nicholas Lodges' website:

Tylose Gumpaste

Tylose is an alternative product to use in making gumpaste instead of gum tragacanth. The advantage of the tylose is that the paste is less expensive,, easier to make, holds up better in humidity and is whiter in color. The 55g container makes approximately 3 pounds of finished gumpaste.

The following recipe will make approximately 2 pounds of gumpaste.

4 - Large Egg Whites
1 - 2 lb. bag 10x powdered sugar
12 - Level teaspoons Tylose (Available in our online store)
4 - Teaspoons shortening (Crisco)

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. During this time measure off the tylose into a small container.

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 if possible 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.

11. 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. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer.

http://www.nicholaslodge.com/gumpaste.htm

Peggy

Thanks for posting it Peggy! I was away for the computer for a few hours. This is the exact recipe I used BUT...since I don't like to work with raw egg, I substituted the four egg whites with 4TBSP meringue powder+ 10 TBSP warm water. You mix it in your KA with the wire whisk attachment until frothy. Change back to the paddle and continue with the recipe. Good luck-it's great!
-Alysa