Sugar Paste Icing
Rosemary Watson's Sugarpaste recipe.
1 lb. powdered sugar
1 Tablespoon plus 1/2 teaspoon Gum Tragacanth
1 1/2 teaspoons unflavored gelatin such as Knox, not the full envelope.
1/3 cup MINUS 1 Tablespoon cold water
1 Tablespoon Crisco shortening
3 Tablespoons Karo white corn syrup, easiest way to measure is use a 1/4 cup measuring cup
filled 3/4 full.
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Combine powdered sugar and Gum Tragacanth in mixing bowl of Kitchen Aid, set bowl in pan
of water over a medium heat and warm for 5 minutes.
Meanwhile soften gelatin in the measured cold water for at least 5 minutes and up to 15
minutes.
Melt Crisco in microwave, heat Karo syrup in microwave just till warm, cool and set aside.
After 5 minutes place the gelatin mixture in a heatproof cup or bowl, set in a pan of
water and warm over medium heat, stir until gelatin is melted and mixture is clear with no
granules of gelatin left.
Pour melted crisco and warmed corn syrup into the gelatin, stir and pour this mixture into
the powdered sugar/gum tragacanth. Beat with paddle beater on low speed until combined,
raise speed and beat on high for 5 minutes. Generously grease a large ziplock bag with
solid shortening, make sure it reaches the bottom crease and bottom corners of the bag.
Scrape the beaten sugarpaste into the bag, force it to the bottom of the bag, roll up to
release any air and then seal bag. Store in refrigerator for 12 hours before using. Pinch
of pieces the size you want to work with, warm in microwave for a few seconds at a time
until paste is pliable, knead till smooth and it is ready to work with.
Thanks Shirley a.k.a.. Cakeicer
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