Sugar Veil style Mixture

1/4 cup boiled water
1 Tbs tylose powder
1 Tbs confectioner sugar
2 Tbsp corn starch
1/4 tsp meringue powder/egg white powder
1/2 tsp corn syrup (Karo's preferred)
Pinch of white icing color or one of your choice color
Note: Recipe can be doubled for larger batch

1. Add tylose powder to boiling water and mix until clear. It might take a bit of effort, don't worry).
2. Once clear, mix in the confectioner sugar well.
3. Next, add cornstarch and combine.
4. Mix in the meringue powder/egg white powder
5. Add your corn syrup.
6. Add white icing colour or your chosen colour to the mixture.

*You can keep in the refrigerator for a week.
When you want to use it, let it come to room temperature and give a little mix.
*Be aware it will go mouldy if you don't use it. So don't make a huge batch if you don't plan on using it all within a week.
*You are able to store the lace in a plastic zip lock bag and to restore the elasticity, place a slightly damp cover or paper towel on top. You don't want to do this for too long or you will destroy it.
*The water you use can affect the outcome. Your best chance is using distilled water. Avoid mineral, fluoride, or tap water.

Recipe Originally Posted by DawnEdwards
http://cakecentral.com/t/32371/i-think-i-may-have-cracked-the-sugarveil-recipe-maybe/135