How to Glaze Fruitcakes

After seasoning, fruitcakes can be enjoyed without any further fuss, or they may be decorated with candied fruit and nuts and then glazed.

Fruitcakes may also be glazed, then topped with almond paste and covered with frosting.

Combine 1 cup (250 mL) sugar, 1/2 cup (125 mL) water and 1/3 cup (75 mL) light corn syrup in a saucepan. Heat the mixture until the sugar dissolves. Boil until a small amount dropped in cold water forms a slightly firm ball or until 240°F (115°C) is reached on a candy thermometer.