This is not my post it's from * denise2434 *
( I copy & paste this for you) Thank you DENISE2434
denise2434
Joined: Jul 26, 2005
Posts: 328
Location: Kentucky
Birthday: Dec 08
Posted: Tue Nov 29, 2005 11:18 pm
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Good Morning gizzmo!! It's really not a problem...I'm glad to help in any way that I can.
Here is what okieinalaska posted earlier about the recipe......
Toba Garrett's Glacé Icing Recipe: I let it harden over night and then you can stack them but it won't break a tooth.
1 pound (454 g) powdered sugar
3/8 cup (90 ml) whole milk
3/8 cup (4.5 oz or 126 g) light corn syrup
Flavor Options: 1 tsp concentrated extract, I Tbsp alcohol or liqueur, or 2 to 3 drops concentrated candy oil
In a mixing bowl, thoroughly mix the sugar and the milk first. The icing should be very soft and have a heavy-cream texture before you add the corn syrup. Add the corn syrup and mix just until combined.
Cover the bowl with plastic wrap to prevent drying until you're ready to use it. (color as needed)
Too outline- add 6 tbs powder sugar to 1/2 cup of the icing above. I have made chocolate by adding a little cocoa and a little chocolate and then black color.
It's really a yummy recipe...I used it for my son's Halloween party cookies for his classroom. If you have anymore questions...please just let me know.
Hugs, ~Denise
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