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You can increase the amount of ingredients if you need more of it.

  • 1 tablespoon Tylose
  • ¼ cup BOILING water
  • 1 tablespoon confectioner sugar
  • 2 level tablespoons corn starch
  • ¼ teaspoon meringue powder/egg white powder
  • ½ teaspoon corn syrup
  • pinch of white icing color or one of your choice color

Add Tylose to boiling water and with a small fork mix until you get a clear mixture.
When mix is clear, add confectioner sugar and mix, then add your cornstarch and mix again.
Add the meringue powder and mix again. Then add your corn syrup.
Add coloring after this has been mixed.
This mix can be kept in the refrigerator for a week. To work with it leave it at room temperature.
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.

I have used it very successfully on a couple of occasions. It works really well and have a long shelf life.

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.
Personally I place it in the oven at 70ºC 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.

Recipe posted by: Dawn Edwards
Photo: Nicolette Papas

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