Add CMC to boiling water and with a small fork mix until you get a clear mixture.
When mix is clear, add icing sugar and cornstarch - mix again.
Then add your glucose syrup.
Add white edible color - mix well.
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 between parchment paper in a cardboard box.
To use - just spread lace as thin as possible in the lace mats