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Edible lace recipe with gum tragacanth, corn starch and gelatin

1 Tbsp. Cold water
1 Tsp. Gelatin powder

1 Tbsp. Icing sugar
1 Tsp. Tragacanth powder
80ml Boiling hot water
1 Tsp. Glycerine
2 Tbsp. Corn starch
2 Tsp. White food color (optional)

Mix gelatin with 1 Tbsp. cold water and let it soak for 5-10 minutes.

Mix icing sugar and tragacanth powder. Blend them well and break up any lumps in the dry powder.

Boil 80ml of water. Pour the water over Icing sugar and tragacanth and mix with an electric mixer immediately. When the mixture is even, add the soaked gelatin and stir until it is completely dissolved. 

Let the mixture rest for 15 minutes and then mix it again with an electrical mixer until all the lumps have disappeared. 

Add glycerine, white food color and corn starch. Mix until the mass is even. 

Allow the mixture to cool before use.

Store the mixture in an air tight container or wrapped in plastic cling wrap. 

Lace mixture can be used immediately to create thin lace or left it in the fridge to thicken up. It can last in the fridge for several days.

 

Instructions on how to work with lace can be found here.