Scott's Ovo Vegetarian Gum Paste Recipe!

Want a scratch ovo-vegetarian gum paste recipe? Scott Clark Woolley, master sugar flower artist, has created a great gum paste recipe that he is willing to share with us.  [I made the sugar hydrangeas above after a class with Scott. Sadly he has retired from teaching at this time]. Scott's gum paste is arguably the best scratch gum paste bar none.

Gum Paste Sugar Dough Recipe (ovo-vegetarian)

(Yields approximately 3 pounds)

Fill broad saucepan 1" deep with simmering water on stovetop.

Place in KitchenAid mixer bowl and stir together briefly:

       * 6 cups confectioners' sugar [sift after measuring]

       * 2 tab. plus 2 tsp. Gum Tragacanth

Set mixer bowl in simmering water to warm sugar slightly, 3-5 minutes. Stir once. Then remove and attach to mixer.

Meanwhile, measure into a small bowl:

        * 6 tablespoons hot water [add a speck of blue food color to whiten dough - optional]

        * 1 level tab. of white vegetable shortening

Set in simmering saucepan until shortening melts.

Then remove from saucepan until shortening and sprinkle until the hot liquid:

        * 4 tsp. Agar Agar Powder [if using Agar flakes, use 4 tsp.]

Immediately, as liquid instantly thickens, scrape into mixer bowl along with:

        * 2 extra large egg whites [room temperature]

Turn on mixer immediately to maximum beat speed for 3-5 minutes.

Meanwhile, sift onto counter top in a 12" circle:

1 2/3 cups confectioner's sugar  

Scrape out goey mixture onto counter. Consistency should be very loose at this stage. Get under edges with fingertips and lift inward, gradually working in all the remaining sugar. Keep mound on top of sugar to avoid sticking  Grease small are of counter and briefly knead dough on it to remove any loose sugar.

Cover mound with plastic wrap. Grease hands and pull 1/5 sugar dough and form a ball. Place in fresh plastic wrap, twisting ends tight.

Store in an airtight container or sandwich bag in refrigerator or freezer until firm. Let it come to room temperature before working with greased fingertips, stretching and pulling until soft. At first the dough will seem very stiff, but like chewing gum, the more it is worked, the smoother and stretchier it will become. Re-ball and place into a fresh plastic wrap as before. It will last for several weeks this way. One day or older gum paste works best, but the dough can be used within 3 hours.

If you would like a printable copy of Scott's original and new gumpaste recipes, click here.