Oct 07, 2021

Pastillage

Ingredients

Instructions

Put 8 oz/227 g of the sugar, the cream of tartar, and the gum tragacanth in the mixer. Add 1 oz/30 mL of the water and mix on medium speed with the paddle attachment to a paste.

Add more of the sugar and water alternately until the mixture forms a kneadable dough. (You may not need all the sugar or all the water.)

Remove from the mixer bowl and knead on the work surface until smooth. Form into a log, coat the log with a little shortening, and wrap with plastic wrap. Wrap again with a wet towel and then once more with plastic wrap or put into a plastic bag.

Written by Ginger Cook