Glear Glaze Recipe

I get requests for a stable clear glaze recipe for large production kitchens. Especially now with the fruit season, I'm sharing this one for everyone. This one is from a clipping I saved from Modern Baking magazine, the August 2007 edition. Because it is made from powdered sugar rather than granulated sugar, the result is an ultra-smooth, ready-to-use glaze. All purpose, too - add whatever extract you need for flavor, and food coloring for color.

Clear Glaze Recipe

17 lbs. 3 oz. (7.79 kg) confectioner's sugar
3 lbs. 7 oz. (1.56 L) water
1 lb. 1.25 oz. (490 g) corn syrup
.35 oz. (10 g) salt
5.25 oz. (150 g) gelatin

Hydrate and soften the gelatin in part of the water. Mix the remaining ingredients together to get a smooth paste. The paste should be hot at this point. Add the softened gelatin, and mix at low speed to avoid incorporated air.

Divide in batches if needed to flavor and color. Store in refrigerator.


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