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Mexican Paste

Recipes » Desserts » Cakes

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Cuisine: AmericanMain Ingredient: Cake

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Recipe
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Nutrition
Notes

Ingredients

Ready in 45 minutes
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Original recipe makes 1 Servings

8 ounces; (2 cups) 10x powdered sugar

3 teaspoonsGum Tragacanth -Buy Here

6 teaspoonscold water; (plus or minus a teaspoon depending on your sugar)

Mexican Paste Preparation

Blend together 10x sugar and gum tragacanth in a bowl. Add water and mix with a heavy spoon until most of the sugar is absorbed. Pour onto a clean work surface and knead, picking up the extra bits of moist sugar as you knead, until the dough is smooth and pliable. Place in a sealed plastic bag and place that bag into another sealed bag. Leave overnight on the counter to cure. DO NOT REFRIGERATE! The paste will be very hard the next day. Break off a small piece and knead until soft before using.

Notes

You can keep Mexican Paste for up to 10 days as long as you knead it every 2-3 days. If you want to keep it longer, it freezes very well. Do not refrigerate Mexican paste.