Have all your ingredients ready.
In a bowl place 2 cups of powder sugar.
Add the Tylos / CMC, cream of tartar and meringue powder - mix well.
Next, add 2 tbsp of warm water to the light corn syrup and mix thoroughly.
Add it to the sugar bowl and mix well.
The mixture might get a bit sticky and difficult to work but continue to work the meringue powder and tylos well.
Then add the last two cups of powder sugar.
It the mix is dry; add another tbsp of water.
Continue to knead well. Do not add more water unless necessary.
Eventually, you will have a dough as you can see in the progress pictures below.
Next, rub in the vegetable shortening until you have a nice smooth dough.
Once you feel you have a smooth but elastic dough you can stop kneading.
It's best to rest the dough in the fridge for a couple of hours before you use it. It will firm up quite a bit.
Always wrap well in plastic wrap as well as in a ziplock bag.
Label and store in a sealed box.
I divide my gum paste into 250 grams portions and store them separately. That way I use one portion at a time.