Our friend Carrie was kind enough to allow us to post her recipe on our website.
We find this recipe perfect for a number of uses, particularly the Cricut and the formerly “elusive” JEM cutters!

2 pkg unflavored gelatin (2 Tbsp) ½ cup cold water 2 Tbsp melted shortening 1/3 cup white corn syrup 2 Lbs powdered sugar 3 Tbsp tylose powder

In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes.
Begin to heat the gelatin gently.
Stir until gelatin is a dissolved clear liquid. DO NOT ALLOW TO BOIL!! Turn off heat.
Add melted shortening and white corn syrup, stir to combine thoroughly.
Place powdered sugar (reserving about 2 cups) in a large glass or plastic bowl. Make a well in the center.
Pour the gelatin/corn syrup liquid into the well of sugar, and mix until nearly all of the sugar is stirred in.
Pour onto counter-top which has been lightly greased with shortening and dusted with the additional powdered sugar.
Sprinkle the tylose powder into the mixture.
With lightly greased hands, knead, incorporating all of the powdered sugar and tylose, until it forms a smooth rubbery ball. Add additional sugar as needed.
(You can use a heavy-duty stand mixer with bread dough hooks for this process). (It should not be really sticky or too soft. With experience you will learn how “stiff” is stiff enough.
Knead in as much sugar as it will take. Beginners usually make it too soft).
Wrap tightly in plastic wrap, twice. Store in gallon plastic zippered bag.
Allow to rest overnight. Can be stored at room temperature for weeks.
Refrigerate or freeze for extended storage time.

When ready to use, start with a baseball-sized piece and warm briefly in microwave no more than 10 seconds at a time to soften and make easier to knead.