Doughnut Glaze Question

[Kim Shook]

I made some apple fritters awhile back.  I decided to glaze them and used a recipe that called for 1 cup apple cider, 2 cups of confectioner’s sugar and 1 tablespoon of light corn syrup.  They were delicious – especially fresh and warm, but I wasn’t satisfied with the glaze.  It made them a bit soggy – I was hoping for a more glazed doughnut-like glaze – the kind that dries solidly and flakes off when bitten into.  This just kind of soaked into the fritters.  I’m wondering if the culprit was the corn syrup.  What do you all think?

[gfweb]

I think you are right. 

 

I wonder about adding cornstarch to get that shatter-y glaze

[Shelby]

I think I want one of those fritters right now!  I wonder if you omitted the corn syrup if you would get the glaze you're looking for.  Just do the sugar and the cider.

[pastrygirl]

I think less liquid overall.  Was the glaze pretty runny?  I would try reducing the apple cider by 1/3 to 1/2 - reducing by cooking to concentrate the flavor, not just using less.

[Smithy]

I suspect you're right about the corn syrup. However, here's another idea: could the pH of the vinegar affect the glaze's ability to form a shattery surface? I think your fritters look wonderful. I'd be pleased to help you test. :-D Still, I can understand your disappointment at the finished texture.

[Kim Shook]

I suspect you're right about the corn syrup. However, here's another idea: could the pH of the vinegar affect the glaze's ability to form a shattery surface? I think your fritters look wonderful. I'd be pleased to help you test. :-D Still, I can understand your disappointment at the finished texture.

Just apple cider.  Not apple cider vinegar.  Not sure I'd like that at all. 

[Smithy]

Whoops! Sorry for not reading more carefully!

[Lisa Shock]

I'd try to make the glaze more like poured fondant.

[JohnT]

I would skip the corn syrup. Take your cider and reduce it to about a quarter of its original quantity and then let it cool. Mix the resultant cider into the confectioners sugar until just at coating constancy then either dip your fritters or pour the glaze over them while on a rack over a pan. The glaze should harden but will be opaque and not clear as in your photo.

[rlibkind]

A basic glaze recipe is 1-1/2 cups confectioners sugar and 3-4 tablespoons milk or water and, if you wish, 2 teaspoons vanilla or another extract. If you really want that apple flavor but want the glaze to set keep to this sugar-liquid ratio.

[Kim Shook]

Thanks, everyone!  Next time, I'll leave out the corn syrup!