Shiny Red Glaze

Batch Size:
Yield:

Main

AmountIngredient
Gelatin Sheets
Watercold
Water
Granulated Sugar
Glucose Syrup
Condensed Milk
White Chocolate
Red Cocoa Butter Color
Scaled ingredient total1,501 g

Prep Method 6

  1. 1.Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
  2. 2.In a saucepan, bring the water, sugar, and glucose to a boil. Cool to 185°F (85ºC) and stir in the condensed milk and the bloomed and drained gelatin.
  3. 3.Melt the chocolate and cocoa butter color together and add to the syrup mixture.
  4. 4.Blend the glaze with an immersion blender until homogenous.
  5. 5.Strain through a fine-mesh strainer and refrigerate overnight.
  6. 6.Use at about 82°F (28ºC).

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Gelatin SheetsThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
WaterThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.4352
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Glucose SyrupThis ingredient is not yet set with a purchase cost and unit—
Condensed MilkThis ingredient is not yet set with a purchase cost and unit—
White ChocolateThis ingredient is not yet set with a purchase cost and unit—
Red Cocoa Butter ColorThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,500 g
Total Cost$0.4352
Cost Per G:$0.0003

Partial estimate; unpriced ingredients are excluded. 20% of ingredient weight is priced.

6 costing issues
  • Gelatin Sheets: no active USD purchase price with a convertible package size
  • Water: no active USD purchase price with a convertible package size
  • Glucose Syrup: no active USD purchase price with a convertible package size
  • Condensed Milk: no active USD purchase price with a convertible package size
  • White Chocolate: no active USD purchase price with a convertible package size
  • Red Cocoa Butter Color: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data1 of 8 connected
!White ChocolateAdd nutritional data315 g›✓Granulated SugarSugars, granulated300 g›!Glucose SyrupAdd nutritional data300 g›!Condensed MilkAdd nutritional data215 g›!WaterAdd nutritional data195 g›!WaterAdd nutritional data138 g›!Gelatin SheetsAdd nutritional data28 g›!Red Cocoa Butter ColorAdd nutritional data10 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories80

% Daily Value*

Total Fat 0g
0%
Sodium 0mg
0%
Total Carbohydrate 20g
7%
Protein 0g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 20% mapped. Scaled batch: 1155 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • Red coloring may be substituted for other colors as desired.