While confectioners' sugar, also called powdered sugar, makes a quick and easy glaze, you can make an equally shiny and tasty glaze using granulated sugar. Glazes are thinner and more transparent than icings and frostings. Those made with granulated sugar are clear and transparent, while those made with powdered sugar are opaque and dense-looking. Flavor the glaze with oils or added ingredients, like chocolate. Or make the glaze itself with flavored liquids, such as lemon juice or coffee.
Place equal amounts of sugar and water to a cooking pot and bring the mixture to a boil. Use either regular or superfine sugar.
Cook the sugar and water over high heat, stirring occasionally until the sugar is completely dissolved.
If you want a thicker glaze, continue to cook the glaze and stir occasionally until it reduces to a thicker consistency.
Remove the pot from the heat and add any additional flavoring ingredients, such as cinnamon sticks, orange zest, peppermint oil or fresh herbs.
Allow the flavorings to steep in the hot syrup for 10 minutes before removing any large ingredient pieces.
Allow the syrup to cool to room temperature before drizzling it over a sweet baked good with a spoon or from a spouted cup.
Refrigerate the glaze if you don't plan to use it immediately.
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- Use the glaze to soak cake pieces in trifles or as an ingredient in dessert soups. Top cookies, muffins and cakes, or spoon the glaze over ice cream.
- As a topping for strawberries, use balsamic vinegar instead of water and brown sugar instead of white, along with cinnamon, cloves and allspice.
- How to Cook Everything Vegetarian: Mark Bittman
- Food and Wine: Ice Cream with Strawberries and Balsamic Glaze
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