Directions

1. Sprinkle gelatin over water in a small bowl. Let stand for 5 minutes to soften and bloom.
2. Combine corn syrup and strawberry puree in a medium saucepan. Bring to a boil.
3. Remove from heat, add gelatin, stirring well. Thoroughly skim foam from surface.
4. Add condensed milk, mixing well.
5. Add white chocolate to a medium bowl. Pour strawberry mixture over chocolate and stir well until smooth. Ensure glaze reaches 95°F.
6. Pour glaze into multiple bowls if creating multiple colors. Otherwise, add red food coloring and stir well.
7. Allow glaze to cool at room temperature until it reaches 89.6°F. Pour glaze over a very cold or frozen cake.
8. NOTE: Yields 4 cups.