From the Kitchen of: Pepper
Source: Rose Murray's "Canadian Christmas Cookbook"
1
cup
granulated sugar
1/2
cup
water
1/3
cup
corn syrup
Mix together sugar, water and corn syrup in a heavy saucepan. Stir
over low heat until sugar is dissolved. Increase heat to medium-high and
boil mixture until it reaches soft ball stage.
Brush glaze over top of cake, reserving some of the liquid for final
glaze. Immediately arrange fruit and nuts on top and brush final
arrangement with rest of glaze.
Yields 1 1/3 cups glaze, or enough to decorate tops of four medium fruitcakes.