Step 1

Dry ingredients - In a mixing bowl place 2 cups of powdered sugar, Tylos / CMC, cream of tartar, and meringue powder - mix well.

Step 2

Wet ingredients - Next, add 3 tbsp of warm water to the light corn syrup and mix thoroughly.

Step 3

Combine the wet to the dry ingredients and combine well for at least 2 minutes. Adding a little water if necessary. Tip - powdered sugar needs very little water to dissolve so resist the temptation to add too much water.

Step 4

The mixture should get sticky and that is what we are looking for. If necessary add a few tablespoons of water. Tip - the meringue powder in the powdered sugar will make it sticky similar to egg white this is exactly what we want otherwise the gumpaste will be crumbly and difficult to work with

Step 5

Next, add the remaining powdered sugar. Continue to knead well. Do not add more water unless necessary. You should be able to form a ball of dough.

Step 6

Next, rub in the vegetable shortening until you have a nice smooth and pliable dough.Tip - I divide my gum paste into 250 grams portions and store them separately. That way I use one portion at a time.

Step 7

It's best to rest the dough in the fridge for a couple of hours before you use it. It will firm up quite a bit.Tip - Always keep gumpaste well-wrapped, first in plastic wrap then in a ziplock bag.

Step 8

Label and store in a sealed box so you know when you made it.