Have all your ingredients ready so you do not leave out anything Pour 1/4 cup into the gelatin .
Let Bloom/ Soak In A Heavy Based Sauce Pan – Add Glucose, Sugar, Condensed Milk And Remaining Water Let Come To A Boil On Low To Medium Heat.
Once All The Sugar Has Dissolved – And The Mixture Has Come To A Nice Slow Boil. Take It Off The Heat.
Let Rest For A Minute Before You Add The White Chocolate.
The Heat In The Mixture Should Be Enough To Melt The White Chocolate.
Next Add In The Soaked/Bloomed Gelatin – Let It Melt If You Want Strain The Mixture To Remove Any Undissolved Gelatin Or Not Melted Chocolate.
Divide Glaze For A Second Color If You Need. Color Glaze And Let Come To Room Temperature.
