Best Sugar Paste Recipes

SUGAR PASTE

Steps:

• Heat oven to 212 degrees. Mix confectioners' sugar, cornstarch, gum tragacanth, and CMC together, and warm the mixture in oven for 10 minutes.
• In a microwave-safe container, soften the gelatin in 2 tablespoons cold water.
• Add glucose and vegetable shortening to gelatin-water mixture. Warm in microwave on medium-high power until the gelatin is dissolved and the glucose and shortening have melted, 1 to 1 1/2 minutes.
• Transfer warm confectioners'-sugar mixture to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add the gelatin mixture, then the egg white.
• Change to the hook attachment, and beat on high speed until a ball forms, about 10 minutes. When you pat the sugar paste, you should be able to hear a hollow sound, which indicates that the gum paste is ready. If paste is too stiff, add additional egg white or water. If paste is too soft, add additional gum tragacanth or confectioners' sugar.
• Remove the gum paste from the mixing bowl, and lightly rub shortening on the surface to prevent drying. Wrap in plastic, and store in an airtight container for 24 hours before using.

SUGAR PASTE (FONDANT WHITE ICING)

Steps:

• Sieve icing sugar.
• Keep aside.
• Place water in a double boiler.
• Sprinkle gelatin and keep stirring.
• Add glycerin and liquid glucose to the gelatin.
• Stir well.
• Make a well in the icing sugar.
• Pour the mixture in the centre.
• Add egg white.
• Knead to form a soft dough.
• Store in an airtight container.

THERMOMIX TOMATO PASTE - NO ADDED SUGAR

Steps:

• Place the carrot in the TM bowl with enough water to cover by about an inch. Cook 20 min/100º/speed soft.
• Pour out the water and add about half the tomatoes to the TM bowl. Cut the rest so that they'll fit through the hole in the lid - if you use Roma tomatoes you won't need to do this step - they fit fine!
• Gradually turn the speed up to 6. Add the remaining tomatoes into the bowl as it is mixing. After all the tomatoes are in, mix 15 seconds/speed 6.
• Add all remaining ingredients. Mix 10 seconds/speed 6.
• Cook 30 minutes/Varoma/speed 1.5. Scrape down sides.
• Cook 30 minutes/Varoma/speed 1.5 again. Scrape down sides. If the paste is the color and consistency that you like, you're done. If you want your paste thicker or darker red, keep going with the cooking and scraping down in 10 minute intervals until it looks right.
• Remove from heat and freeze whatever you aren't going to use today. It doesn't keep well in the fridge. I froze mine in silicone cupcake cups - 50 grams in each cup. I got about 250 grams of paste from my 1.5 kg of tomatoes.