Fruit Cake Glaze
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Combine sugar, corn syrup and water in saucepan.
Cook, stirring constantly, until syrup spins a fine thread (300 degrees on candy thermometer).
Brush hot syrup over cooked fruitcakes.
Let dry until tacky, then arrange candied cherries, citron and pineapple in design on top of cake and brush with more glaze.
Let glaze thoroughly dry before covering cake for storage.