Corn Syrup Glaze Food

BASIC GLAZE ICING

Steps:

• Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
• Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
• For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
• For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
• For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
• For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.

GLOSSY ROYAL ICING

Steps:

• Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

CORN SYRUP ( SIMPLE SYRUP )

Steps:

• Combine sugar and water in saucepan.
• Cook over medium heat, stirring occasionally, approximately 1/2 hour or until thickened.

PERFECT SUGAR COOKIE GLAZE

Steps:

• Stir sugar, corn syrup, vanilla and the milk together.
• Stir in food coloring a few drops at a time until you reach the color desired.
• This glaze must be stirred each time you use it or dries with a mottled look.
• Yield: 1/2 c glaze.

STRAWBERRY GLAZE

Steps:

• In a saucepan over medium heat, blend cornstarch, corn syrup, and water until smooth.
• Add strawberries and turn up heat to medium-high.
• Stirring lightly, bring to a boil and allow to boil for one minute.
• Strain, add lemon juice and food coloring if desired, and cool.

BITTERSWEET CHOCOLATE GLAZE

Steps:

• Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
• Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)

GLAZED PECANS

Steps:

• Combine brown sugar, butter, corn syrup and salt in a large skillet.
• Stir over medium heat until butter is melted.
• Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly.
• Spread pecans in single layer on parchment paper and cool completely.

SIMPLE CHOCOLATE GLAZE

Steps:

• Place the chocolate chips, butter and corn syrup in a small saucepan over low heat and stir until chocolate melts, 2 to 3 minutes.
• Remove from heat and stir in vanilla.
• Use to glaze cakes, cupcakes, icecream or any other dessert.