Sugar Paste
Makes about 2½ cups | 545 grams
- 1½ teaspoons agar agar powder
- ¼ cup | 60 ml hot water
- 4 cups | 560 grams unbleached powdered sugar, sifted (use regular powdered sugar if you want a completely white color)
- 1 tablespoon plus ½ teaspoon gum tragacanth
- 3 tablespoons vegetable glycerin
- 1 tablespoon non-hydrogenated palm oil
In a heatproof
glass container, soften the agar agar in the hot water. Let stand
for 5 to 10 minutes.
Combine the
powdered sugar and gum tragacanth in a large bowl.
To dissolve the
agar agar, place the glass container with the agar agar mixture
over a saucepan of hot water. Stir slightly until completely
dissolved, 2 to 3 minutes.
Remove from the
heat and stir in the glycerin and palm oil.
Pour the wet
mixture into the powdered sugar well.
Using a rubber
spatula, slowly incorporate the powdered sugar mixture into the wet
ingredients until a wet dough forms.
Wearing oiled
gloves and working quickly, knead the dough on a powdered
sugar–dusted surface until smooth. If the dough becomes too sticky,
add more powdered sugar. Grease the dough with palm shortening
before wrapping tightly in plastic wrap.
Refrigerate for
1 to 2 hours before using to allow the sugar paste to set up.
Store, wrapped tightly in plastic wrap in an airtight container in
the refrigerator or a cool, dry environment, for up to 3 to 6
months. Knead on a cornstarch-dusted surface before
using.
