Ingredients

• 1 pound Icing Sugar
• 1 Tablespoon and 1/2 teaspoon Gum Tragacanth 1/4 to 1/3 cup cold water
• 1 1/2 teaspoon unflavored gelatin
• 1 Tablespoon shortening
• 3 Tablespoons glucose

Directions

1. Combine sugar and gum tragacanth in a large mixer bowl.

2. Soften gelatin in the cold water in a heatproof glass container.

3. Allow this to stand for 5-15 minutes. Melt shortening and cool a bit. To dissolve gelatin, place glass container with gelatin water mixture in hot water. Stir slightly until mixture becomes clear. It starts out looking like frosted glass and gradually melts to clear. This takes about 1minute and a half. Be careful not to overheat. Remove container from water; stir in glucose and shortening.

4. Attach mixer bowl to mixer platform. Add liquid mixture. Mix to combine. At first the mixture will be very soft, beat on medium speed about 5 minutes. The mixture will stiffen up. A plastic scraper helps remove the sticky, gooey mixture. The mixture will look like a big marshmallow. If you have used the full amount of water, the mixture will be soft, and likewise the mixture will be firmer with the minimum water added. Place in a greased airtight covered refrigerator container.

5. . Gumpaste made with gum trag is much stronger and has a better stretch

6. No they are different, fondant is good to cover cakes and make small figurines, where as gum fondant is used in making flowers and ribbons. Gum paste can be rolled thinner compared to fondant and has better stretch quality.

7. You can try the same recipe as in the document. just substitute gum trag with CMC. You can also add CMC to your normal fondant in case of emergencies.

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