Makes 3 cups

Mix together

3 Tablespoons Corn Syrup
3/4 cup Hot Water

In a seperate bowl, place

2 pounds Powdered Sugar

Add the water mixture to the sugar and stir until smooth. Adjust thickness with additional warm water as needed. The
consistency should resemble sour cream.

Store covered at room temperature overnight. The next day there will be residual water on top of icing. Do not mix this in with
the icing, but rather pour off.

Chef's Tip- Slightly warm icing, enough that it will become free flowing, but still very thick. Dip a wire whip into icing. Fan over
the top of pastries to get that fine drizzled look.

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