Toba Garrett's Recipes

1 lb (454 g) 10X confectioners sugar (type available in grocery store)
3* oz (4.5 oz or 128 g) light corn syrup
3 oz (85 g) milk
Flavor Options: 1 tsp concentrated extract, or 1 Tbsp alcohol or liqueur, or 2 to 3 drops of concentrated candy oils.

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 all at once and mix just until combined.

Divide the icing into several bowls.
Flavor each bowl with extracts, alcohols, or candy oils.
Color each bowl of icing as desired.
Cover the bowl with plastic wrap to prevent drying.
*Note: When measuring cornsyrup, measure by volume in a liquid measuring cup. If measuring by weight, then multiply the number of ounces by 1.5 to get the actual weight of heavy liquids, such as cornsyrup, molasses, and glucose.

4 oz (114 g) Glacè Icing
6 to 8 Tbsp (37g to 56 g) 10X confectioners sugar.

Mix until combined. The icing should be very stiff. If it s not stiff enough, add additional confectioners sugar until you have a medium-stiff consistency. Wrap the icing with plastic wrap to prevent drying.