Pastillage is similar to rolled fondant, except it dries harder.

Pastillage is a very versatile sugar that can be used to make any sugar decoration such as shoe heels, crowns, etc.  I like using pastillage because it dries quicker and harder than gum paste.  Therefore, it is the best thing to use when you are in a pinch and need some stability for your design.  Another advantage is that when it is dried you can sand it down to make it smooth.   Pastillage is very easy to make and takes about 5 minutes.

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The disadvantage of using pastillage is that you have a shorter working time.  To remedy this, cover the pieces that are not being used with plastic or place in a ziplock bag.   Even though it is edible, I do not recommend that you eat it because it dries very hard.

Here is my go-to pastillage recipe.

Supplies needed to make Pastillage

The supplies for pastillage are all items that you already have in your pantry and that you might use to make fondant.

• Unflavored gelatin
• Light corn syrup
• Powdered sugar
• Cream of tartar
• Stand mixer with dough hook attachment

How to make Pastillage

Step 1: Combine the powdered sugar and the cream of tartar in a mixing bowl.

Step 2: Place the water into a 2 cup heatproof measuring cup and sprinkle the gelatin over the water. Let it stand until the gelatin blooms (about 5 minutes).  Step 3: then place the gelatin mixture into the microwave for about 2 minutes. Stir until the gelatin is dissolved. Then add the corn syrup and continue to stir until no lumps appear.  Strain to prevent lumps from going into the pastillage mixture.

Step 4: Make a well in the center of the powdered sugar and add the gelatin mixture. Mix slowly using a mixer until everything is incorporated.

Step 5:  Knead by hand until you get the right consistency.  The right consistency is smooth and pliable.  I opted to knead the entire thing by hand (it was much easier for me).  If the mixture is too dry add a few drops of water and continue to knead.   Then, wrap the pastillage in plastic and place it into a ziplock bag. You should be able to use it immediately.  Pastillage dries hard very quickly, therefore, make sure you move fast.

Note: When pastillage sits it will become slightly hard, to get it pliable again place it in the microwave for 10-second intervals.  Making sure that it is not too hot.

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Pastillage Recipe

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Ingredients

  

• 2 packets unflavored gelatin I used Knox gelatin
• 1/3 cup water
• 6 cups powdered sugar lightly spooned into cup
• 1/4 tsp cream of tartar
• 2 tbsp corn syrup

Instructions

 

• Combine the powdered sugar and the cream of tartar in a mixing bowl.
• Place the water into a 2 cup heatproof glass and sprinkle the gelatin. Let it stand until the gelatin blooms (about 5 minutes), then place in the microwave for about 2 minutes. Stir until the gelatin is dissolved. Then add the corn syrup and continue to stir until no lumps appear.
• Make a well in the center of the powdered sugar and add the gelatin mixture. Mix slowly until everything is incorporated. Turn off the mixer and knead by hand for a few minutes. If it is too dry add a few drops of water and continue to knead. When the pastillage is pliable, wrap in plastic and place into a ziplock bag. You should be able to use immediately.
• To make the pastillage workable heat small pieces in the microwave for 10 seconds or less. Be careful, if you heat it up too much it will become soft and sticky and/or too hot. If this happens, just let it sit for a few minutes.

Tried this recipe?Let us know how it was!