Basic Hard Candy Clear Glaze Recipe
This recipe is great for making gourmet popcorn, popcorn balls, nut brittles, and even candy apples. It is very shiny (High Gloss) if done right-and shine sells! Please read our post about making shiny hard candy glazes before taking this recipe on. You do not need to make candied apples, you can skip the apples to just focus on the glaze which is the subject of this article. When making nut brittles, the exception would be nuts go right in the cooking process! And a little baking soda (I know–why?) is added for a fluffier final product.
Ingredients
- 6 Apples
- 2 cups white sugar
- 1 cup light corn syrup
- 1 cup of water
Directions
- Wash apples carefully to remove any wax the grocer may have used to help sell the fruit, pat dry.
- Lightly grease cookie sheets. Insert wooden sticks into whole apples with the stem removed.
- In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and any flavor, if applicable.
- Holding apple by its stick, dip in syrup and remove and turn to coat evenly.
- Place on prepared sheets to harden.
flavorlaboratories 
OK the glaze just the candy mix? Or is it separate…. It may sounds crazy
It’s not crazy. That formula (recipe) is just to give any dry product a nice shiny glaze. I saw someone do it with granola and they made it look like peanut butter brittle chunks using this shiny glaze. I found that fascinating and it really made you want to buy it. So this is just a shiny glaze to enhance the appearance of other food products and dries hard not sticky. It is not a hard candy recipe per se. Thanks Deborah Dolen, Senior Flavorist
Can I make a thinner version that will stay clear upon drying for say cookies?
Absolutely.
Instead of light corn syrup can I substitute something else without affecting the quality? Such as agave or honey?
I am not sure. I can give you free flavor if you want to try and tell me-and post result here. The sugar itself is what gives the glaze under high heat so I am not thinking the syrup part is that pivotal. But it could result in sticky…although I am not thinking its a problem. You can write me at flavorlabsinc@tampabay.rr.com for flavor – I need name, addy and what flavors an sizes you would want to try.
Can I use this to glaze fresh fruit for a fruit tart?
Yes, you add it to the glaze. You do not need much.
The formulas I have seen to glaze tarts is wet and a little different. I buy them for events so I know what you mean. I have not tried the hard glaze on them, but think the high heat could brown the fruit way too fast and why bakers seem to use a wet glaze on tarts. Its very hot, naturally.