So, on the weekend, I made some white chocolate gum paste for the very first time, but when I wanted to use it, it was sooo runny, that I ended up using it as an icing type instead. I had initially planned to make shapes out of it. Can anyone tell me why this could've happened?

I could be mistaken, wouldn't be the first time...

... but gumpaste items usually aren't eaten. I've not seen or heard of adding chocolate, white or otherwise, to the gumpaste. I wonder if the fat in the chocolate made it runny?

This is the recipe I used...actually got it off this site...

http://cakecentral.com/recipes/2091/white-chocolate-paste-for-making-roses

I believe that recipe is for modeling chocolate, not gumpaste.

It is a recipe for some sort of modeling chocolate--NOT gum paste.

I'll be honest, I would never make that recipe. There's no need to buy glucose (too expensive) or to mess with "liquid sugar".

A much simpler and workable recipe is:

http://cakecentral.com/recipes/1608/chocolate-clay-modeling-chocolate

HTH
Rae