Classic Petit Four Glaze

Classic Petit Four Glaze~  Based on a recipe from Martha Stewart’s website, but the same recipe is also found online from many sources.  I think this petit four glaze has been popular for a long time, and I really enjoyed working with it!


9 cups sifted confectioners’ sugar (sift then measure)  (945 g)

1/2 cup (164 g) light corn syrup

1/2 cup water

1 teaspoon clear vanilla extract

1/2 teaspoon almond extract (optional)

Gel food coloring, in desired colo


  1. In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, and flavoring together until warm and smooth.  I like a thin consistency and so approximately 115 degrees F was the temperature that worked well for us.  Don’t worry if you do not have a candy thermometer..I just wanted to give you an idea.  I prefer a nice, thin consistency.
  2.  Stir in enough food coloring until desired color is reached. Do not overheat.



Category: Frostings and Glazes, Recipes


  1. Yvonne Brilhart says: #1

    Hi Melissa,

    I tried this petit four, succeed. Only I don’t really like the sweet like this. My question, can I dip into dark chocolate ? Are they still call petit four ?
    Thank you

  2. Sarah Baker says: #2

    i want to do this on a pound cake i did in a bunt pan is there a smaller version

  3. BeBe says: #3

    Hi Sarah, if you want to cover your entire pound cake, I would half the recipe. You might also like the Simple Vanilla Glaze that is listed in the recipe section.

  4. houda el haimeur says: #4

    is corn syrup necessary?

  5. BeBe says: #5

    Hi Houda, you could make the glaze without the corn syrup. The glaze would not be as shiny or firm, but yes it would work.

  6. Ruth Baker says: #6

    I am only making 40 petit fours. Will there be glaze left over? Can it be saved and used later?

  7. BeBe says: #7

    Hi Ruth, Sometimes we might coat the petit fours twice if we want more coverage so I would make the whole recipe. We have not tried saving for later use so I am not sure about that.

  8. Johanna Todd says: #8

    Hi! Have you ever used this on cookies for decoration?
    Thanks Johanna

  9. Jennifer Sullivan says: #9

    How many grams in the 9 cups of sugar? Also, do I sift then measure or measure then sift? Thanks!

  10. BeBe says: #10

    Hi Jennifer, the confectioners’ sugar is sifted then measured. It is 945 g of sifted confectioners’ sugar. I will add this change to the recipe.

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