I made Nicholas Lodge recipe. Something went horribly wrong. It was a crumbly dry mess. I left out the 1 C powdered sugar. So I took it our of the mixer bowl and kneaded tons of Crisco in by hand. It still has a few crumbs in it of hard bits of powdered sugar. I do not have enough tylose to make another batch. Can it be saved?
I think it's the "tons of crisco" that killed it. If the ratios get that out of whack, it just makes a dried up mess.
The only suggestion I have is to try to knead in some egg white (real egg white from fresh eggs) and try to bring it back.
My real fear is that it's so far gone that whatever you make with it will be terribly brittle and prone to breaking & cracking.
If all else fails, if you can go buy some pre-made Wilton gum paste, you'll be very happy with the results.
What did I do wrong? Was it adding to much powdered sugar? I did not add the Crisco until I took it out of the bowl. I followed the directions perfectly. Can I use Wiltons Gumtex with the same recipe? I have that.
I don't think the GumTex w/work in Nic's recipe.
You can mix GumTex into fondant. If you have or can get any fondant just mix in about 1 tespoon per # of fondant.
Yeah, throw it out, buy more Tylose, and start over. I have seen many of my students OD their GP with Crisco and it toughens it up so much that it crumbles apart.
On your next batch, take out 3 cups of powdered sugar, and when you start kneading it, feel it. If it's sticky, add powdered sugar until you have a nice consistency...not sticky, not stiff. Not everybody can use all of the powdered sugar his recipe calls for due to their particular climate.
By the way, was that a new container of Tylose? If so, you completely OD'd the batch with Tylose. I think I get like 4 batches of Nick's GP recipe per container. If you measure your ingredients with a good digital scale, the amount of Tylose you use per batch of GP is 34 grams.