Ingredients
1 Tbsp Tylose
1/4 cup BOILING Water
1 Tbsp confectioner sugar
2 level tbsp corn starch
1/4 tsp meringue powder/egg white powder
1/2 tsp. corn syrup
Pinch of "white" icing colour from tube or a colour of your choice
Method
Add Tylose to boiling water (When you add the tylose to the boiling water it will be very lumpy). Then with a small fork mix until you get a clear mixture almost transparent and no lumps of white powder in it. Let it sit for a few minutes ( mine takes about 10 mins really)
When mix is clear, add confectioner sugar and mix well, then add the cornstarch and mix again. Add the meringue powder and mix again.
Then add your corn syrup. (if you mixture is lumpy the lace will not spread evenly)
Add colouring after this has been mixed.
This is of course a bit thick, take the amount needed into a separate bowl. Add colour if needed. If you need white you will need to add "white colour" too!! As the mix is not white but opaque.
Once the colour is mixed in – Add a few drops of water as needed to make it to spreading consistency. Remember, you need it to spread evenly but at the same time you need it to be strong and dry fast – So easy with the water.
Too much water will make the lace weak which will tear more easily,
To use it: Just use a spatula and apply it to a clean dry mat. Remove any excess. You can air dry it over night until the lace releases itself from the mat. Or place it in the oven at 70C for about 10 to 15 mins and that expedites the process too. But you have to be careful, if you leave it longer or at high temperature the lace will become too brittle.
To peel take out the end first. Then use the spatula to help it come out, while bending the mould.
When its out you can store it wrapped in to the parchment paper. Then place it in a ziplock bag. It can be stored for a few months. And its comes out perfect.
Storage –
Keep it wrapped individually in between parchment of grease proof paper in a cardboard box.
If you keep it out it does become brittle and breaks easily. But if you want to make stand alone butterflies – just let them sit a few hours in the open and they will set.
This mix can be kept in the refrigerator for a week. To work with it leave it at room temperature an give a mix. Once you have made the lace, you can store it in a plastic zip lock bag.
To restore the elasticity, just place a damp kitchen towel on top, but not too long… keep checking it.
You can decorate to make beautiful cakes!
. Here are the few lace designs that I have made with this homemade edible sugar lace recipe
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