Hi again. When I add Tylose to MMF(marshmallow fondant), I add 1 Tbsp. per 1 1/2 lbs. Full recipe, using 2 lb. bag of sugar, would need 2 Tbsp. Smaller batch, less Tylose, etc... Just knead it in, & let rest tightly wrapped for about 8 hours, re-knead using Crisco on your fingers. I usually am adding it to leftover fondant, so am working with smaller quantities.This does take overnight to dry enough to put on the cake, but then it is also edible, which the little ones love. The 'rock hard' gumpaste has it's advantages, but I prefer mine for the people I am preparing my cakes for. They eat everything I make, including all my figures, bows, people, monkeys, etc... Even using the recipe below, it is not 'rock hard'. Hope this clarifies my suggestion some.
When I make my own gumpaste, this is the recipe I use, also one here for gum glue. Hope you are having as much fun as I am playing with all this stuff! Check out my new mold recipe on this site, also on ***********.com, & play with it too. And both my fondant & gumpaste require no refrigeration for up to 2-3 months, but of course fondant is best used when fresher. Gumpaste just goes on & on. Knead it weekly for best results., adding color as needed for your projects.