Sugar Glaze Recipes

CONFECTIONERS' SUGAR GLAZE

Steps:

• In a bowl, combine the confectioners' sugar, water and vanilla; stir until combined and smooth (mixture will be thick). Tint with food coloring if desired. With a butter knife or small metal spatula, lightly spread glaze on cooled cookies. Let dry for 1 hour.

BASIC SUGAR GLAZE

Steps:

• 1. Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

VANILLA GLAZE

Steps:

• Melt the butter and add to rest of ingredients. Mix until creamy.

SUGAR GLAZE

Steps:

• Combine granulated sugar, water and salt in 1-quart saucepan. Stir over heat until sugar dissolves.boil, without stirring to 230 degrees F or thread stage. Remove from heat.
• Blend butter, confectioner's sugar, and extract into syrup with whisk.stir until smooth and slightly thick. Keep glaze at right consistency by standing saucepan in a larger pan of simmering water.
• Brush or spoon glaze onto cakes, cookies, or breads. If mixture becomes.
• Dry and crusty, reheat slightly and stir a little water into the glaze.

SUGAR GLAZE FOR GINGER PUMPKIN BREAD

Steps:

• In a small bowl, mix confectioners' sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.

SUGAR GLAZE

Steps:

• Put sugar into a large bowl. Gradually add milk, whisking until mixture is consistency of heavy cream. Tint with food coloring. If glaze becomes too thick, add more milk; if it becomes too thin, add more sugar. Use immediately.