Time: 30 Minutes

Equipment:

• Medium Saucepan
• Whisk
• Sieve
• Hand Blender
• Jugs (pyrex)
• White racks
• Baking parchment
• Cling Film
• Spatula

Glaze ingredients:

• 195g Water
• 300g Sugar
• 300g Glucose
• 215g Condensed Milk
• 25g Gelatine Leaves
• 325g White Chocolate

Method:

1. Soak the gelatine in ice cold water until soft.
2. Bring the water, sugar, and glucose to a boil. Boil for 2 minutes.
3. Add the gelatine and white chocolate and blend with a hand blender.
4. Finally, add the condensed milk and pass through a sieve.
5. Allow to cool slightly before using.